Bright and full of flavor, this lemongrass-honey chicken bowl transforms simple ingredients into a mouthwatering dish. Whether craving something light or wanting a healthy meal, this dish offers the best of both in every bite. Let’s explore how to make this chicken recipe a standout meal!
Why We Love This Air-Chilled Chicken Breast Recipe
Creating the perfect chicken bowl is easy! With just a few ingredients, you can serve a dish bursting with flavor without spending hours in the kitchen. From juicy air-chilled chicken breasts and the savory lemongrass-honey marinade to the perfectly blanched vegetables and fluffy rice, your tastebuds are in for a treat. This recipe delivers simplicity and flavor, perfect for a busy weeknight or anyone who wants a delicious, easy-to-make meal.
Tools You’ll Need Before You Start
- 2 Small Bowls
- 1 Medium Bowl
- 1 Whisk
- 1 Large Resealable Bag
- 1 Large Cast-Iron Skillet
- Wire Rack-Lined Sheet Pan
- Meat Thermometer
- Cutting Board
- 1 Small Saucepot
- Strainer
How to a Make Lemongrass-Honey Chicken Bowl
A mouthwatering recipe like this calls for the best chicken: Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts. This premium air-chilled chicken breast is antibiotic-free and extra-trimmed by our master butchers. This chicken is air-chilled to accentuate the flavor for a more tender, mouthwatering experience that’s guaranteed to elevate this dish.
1. Creamy Cilantro Vinaigrette: Your New Flavor Obsession
This vinaigrette is the ultimate dressing to elevate any dish with its herbaceous flavor and creamy texture. Mix mayonnaise, fresh cilantro, zesty lime juice, white balsamic vinegar, and Worcestershire sauce in a small bowl then season to taste with a pinch of salt and pepper to taste, then set it aside.
2. Lemongrass-Honey Bliss – Marinated to Perfection
This simple-to-prepare lemongrass-honey marinade brings a burst of citrusy and aromatic flavor while tenderizing the chicken for an irresistible dish. Mix ready-made teriyaki marinade and sauce, honey, lemongrass paste, minced green onion, garlic, ginger paste, sesame oil, and lime juice in a medium bowl. Whisk until thoroughly combined, then set aside until the chicken is ready to soak up all that vibrant flavor!
3. Lemongrass-Honey Magic – Tender Chicken, Bursting With Flavor
For the perfect chicken breast, start the night before by thawing your Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts in the refrigerator or using our quick-thaw method. Once thawed, pat the chicken dry with a paper towel, then season generously with kosher salt and black pepper.
Next, place the seasoned chicken breasts in a large resealable bag and pour in the marinade. For best results, let the chicken marinate overnight in the refrigerator – or at least six hours if you’re short on time – flipping halfway through to ensure even flavor infusion. Once marinated, remove the chicken from the bag and shake off any excess marinade.
To cook the chicken, preheat your oven to 375° Fahrenheit. On the stovetop, heat a large cast-iron skillet over medium. Once hot, add the grapeseed oil and carefully place the chicken breasts in the skillet. Sear the chicken breasts for one minute before transferring to a wire rack-lined sheet pan, seared-side up, and place in the oven. Cook for 10-12 minutes until the internal temperature reaches 160° Fahrenheit (use a meat thermometer to confirm temperature for safety). Once done, remove from the oven and let the chicken rest on a cutting board for about five minutes reaching an internal temperature of 165° Fahrenheit before slicing.
4. Build the Ultimate Bowl – Tangy Lemongrass-Honey Chicken & Tasty Layers
This bowl combines vibrant colors and fresh ingredients for a delicious balance of textures and flavors that perfectly complement the savory, sweet, and tangy lemongrass-honey chicken breasts.
Let’s start with the vegetables. In a small saucepot, bring salted water to a rapid boil. Blanch the sugar snap peas for about 90 seconds to two minutes until tender, then add the edamame and blanch for about 40 seconds. After blanching, strain the vegetables and transfer them to a small bowl of cold water to stop the cooking process. Let them sit for a few minutes, then remove and set aside.
Now it’s time to assemble! On the bottom of the bowl, place cooked brown or white rice, then add the sugar snap peas, edamame, cherry tomatoes, and a generous serving of lemongrass-honey chicken. Drizzle with creamy cilantro vinaigrette and finish with chopped cilantro.
Lemongrass-Honey Chicken Bowl Recipe
Ingredients
Lemongrass-Honey Chicken
- 4 7 oz. Omaha Steaks Butcher’s Cut Air-Chilled Chicken Breasts
- 4 teaspoons kosher salt
- 2 teaspoons black pepper
- Prepared lemongrass-honey marinade
- 4 tablespoons grapeseed oil
Creamy Cilantro Vinaigrette
- 1/2 cup mayonnaise
- 1/4 cup cilantro, minced
- 1 teaspoon lime juice
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon Worcestershire sauce
- Salt
- Pepper
Lemongrass-Honey Marinade
- 1 cup ready-made teriyaki marinade & sauce
- 4 tablespoons honey
- 2 tablespoons lemongrass paste
- 2 tablespoons green onion, minced
- 2 teaspoons ginger paste
- 1/2 teaspoon sesame oil
- 2 teaspoons lime juice
Bowls
- 8 oz. sugar snap peas
- 1 cup frozen edamame
- 1 cup cherry tomatoes, sliced in half
- 4 cups cooked white or brown rice
- 4 tablespoons cilantro, chopped
- 3 cups water
- 1 tablespoon salt
Instructions
Creamy Cilantro Vinaigrette
- Place all ingredients in a small bowl and mix until well combined. Season to taste with a small pinch of salt and pepper.
Lemongrass Marinade
- Place all ingredients in a medium bowl and whisk until fully combined.
Lemongrass-Honey Chicken
- Thaw chicken breasts in refrigerator overnight, then remove once thawed.
- Pat chicken breasts dry with paper towels and season with kosher salt and black pepper.
- Place chicken breasts in a large resealable bag and pour in the lemongrass marinade. Marinate for at least 6 hours or overnight in the refrigerator, flipping halfway through for even marination.
- Remove the chicken breasts from the resealable bag and gently remove any excess marinade.
- Preheat the oven to 375 degrees Fahrenheit.
- Bring a large cast-iron pan to medium-high heat, then add grapeseed oil.
- Sear one side of the chicken breasts for about 1 minute until nicely browned, being careful not to burn.
- Place chicken breasts on a wire-racked lined sheet pan, with the seared side facing up. Cook for about 10-12 minutes until the internal temperature is 160 degrees Fahrenheit via a meat thermometer.
- Remove the chicken breasts from the oven and transfer them to a cutting board. Let them rest for 5 minutes reaching an internal temperature of 165 degrees Fahrenheit before slicing.
Bowls
- Add water and salt to a small saucepot and bring to a rapid boil
- Blanch snap peas for about 90 seconds to 2 minutes until tender.
- Blanch shelled edamame for about 40 seconds.
- Remove and strain the snap peas and shelled edamame, then place them in a small bowl of cold water for about 1 minute, then remove from water and set aside.
- Assembly: Place rice at the bottom of the bowl, then top with sugar snap peas, edamame, cherry tomatoes, and chicken breast. Drizzle with the creamy cilantro vinaigrette and finish with chopped cilantro.
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