Lemon Garlic Chicken Rice Bowl

Ingredients

• 2 green onions (whites and greens separated; whites for rice, greens for garnish)
• 2 tsp ginger (freshly grated)
• 2 tsp lemongrass (grated or finely minced)
• 3 tbsp butter (for the rice)
• 2 cup white rice (long grain or jasmine recommended)
• 2.5 cup chicken stock (for cooking the rice)
• 2 tbsp cilantro (freshly chopped)
• 3 chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 2 eggs (beaten for dredging)
• 1 cup all-purpose flour (for dredging chicken)
• 0.5 cup cornstarch (for dredging chicken)
• 2.5 tsp salt (2 tsp for chicken coating, 0.5 tsp for sauce)
• 1.5 tsp black pepper (1 tsp for chicken coating, 0.5 tsp for sauce)
• 2 tsp garlic powder (for chicken coating)
• 1 cup vegetable oil (for frying chicken; use enough to submerge pieces partially)
• 1 lemon (juiced (approx 3 tbsp) and 1/2 lemon's zest)
• 2 tbsp honey (for the sauce)
• 2 garlic cloves (finely grated or minced)
• 2 tbsp butter (for the sauce)

Steps

1. 1

   Prepare the aromatics for the rice by slicing the green onions, separating the white parts from the green parts. Grate the fresh ginger and lemongrass.

2. 2

   In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add the green onion whites, grated ginger, and grated lemongrass. Sauté for 1-2 minutes until fragrant and the flavors 'bloom'.

3. 3

   Add 2 cups of white rice to the saucepan and stir to coat the grains in the butter and aromatics. Pour in 2 1/2 cups of chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the liquid is absorbed and the rice is tender.

4. 4

   While the rice cooks, prepare the chicken. Cut the chicken thighs into bite-sized pieces. In a shallow bowl, beat 2 eggs. In another bowl, whisk together 1 cup flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp pepper, and 2 tsp garlic powder.

5. 5

   Dredge the chicken pieces first in the egg wash, then coat thoroughly in the flour and cornstarch mixture, pressing to ensure a thick coating.

6. 6

   Heat oil in a large skillet or frying pan over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and crispy on all sides, about 5-7 minutes. Remove and drain on a wire rack or paper towels.

7. 7

   Prepare the lemon garlic sauce by combining the lemon juice, lemon zest, honey, 2 grated garlic cloves, 1/2 tsp salt, 1/2 tsp pepper, and 2 tbsp of melted butter in a large bowl. Whisk until well combined.

8. 8

   Once the rice is finished, fluff it with a fork and stir in 2 tbsp of fresh chopped cilantro.

9. 9

   Add the hot, crispy chicken pieces to the bowl with the lemon garlic sauce and toss until every piece is evenly coated.

10. 10

    Serve the glazed chicken over the aromatic rice. Garnish with the reserved green onion tops.

Notes

For the best texture, ensure the oil is hot before adding the chicken to prevent it from becoming greasy. If the sauce is too thin, you can briefly simmer it in a small pan before tossing with the chicken.

Nutrition per serving

• main
• chicken
• rice bowl
• easy dinner
• fried chicken
• lemon garlic
• weeknight meal