Lemongrass-Honey Chicken Bowl Recipe
Bright and full of flavor, this lemongrass-honey chicken bowl transforms simple ingredients into a mouthwatering dish.
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.