Thai Chicken Rice Bowl with Lemongrass & Ginger Infused Olive Oil Blend

Tender chicken, fluffy jasmine rice, crisp cucumber, crunchy carrots, and fresh herbs make this bowl feel colorful and satisfying from the first bite. Lemongrass & Ginger Infused Olive Oil Blend layers bright citrus, warm ginger, and aromatic depth through the chicken and rice, giving the bowl a lively Thai-inspired finish that works beautifully for weeknight dinner, meal prep, or a relaxed family table. It’s the kind of recipe you’ll come back to when you want something fresh, comforting, and full of flavor.

Garden Infuzions

Thai Chicken Rice Bowl with Lemongrass & Ginger Infused Olive Oil Blend

A bright, cozy rice bowl with tender chicken, jasmine rice, crisp vegetables, and a lively lemongrass-ginger finish that brings the whole bowl to life.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Fusion Cuisine, Thai

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups jasmine rice
• 3 cups water
• 1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
• 2 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cloves garlic minced
• 1 teaspoon grated fresh ginger
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 red bell pepper thinly sliced
• 1/4 cup chopped cilantro
• 2 green onions sliced
• 1 tablespoon toasted sesame seeds
• 1 lime cut into wedges

Equipment

• 1 medium saucepan For cooking the jasmine rice
• 1 Large skillet For browning and cooking the chicken
• 1 Cutting board For slicing vegetables and chicken
• 1 Chef’s knife For prep work
• 1 Mixing bowl For tossing the chicken with seasoning
• 1 Wooden spoon or spatula For stirring while cooking

Method

 

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs mostly clear, then combine it with the water in a medium saucepan and bring to a boil.
2. 2. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
3. 3. While the rice cooks, toss the chicken with 1 tablespoon of the Lemongrass & Ginger Infused Olive Oil Blend, soy sauce, lime juice, salt, pepper, garlic, and grated ginger.
4. 4. Heat a large skillet over medium-high heat, add the remaining 1 tablespoon blend, and cook the chicken in a single layer until browned and cooked through, stirring occasionally, about 6 to 8 minutes.
5. 5. Slice or fluff the rice with a fork, then divide it between bowls. Top with the chicken, shredded carrots, cucumber, bell pepper, cilantro, green onions, and sesame seeds.
6. 6. Serve with lime wedges on the side and mix everything together just before eating so the rice catches the juices and the fresh toppings stay crisp.

Notes

For the best texture, keep the rice, chicken, and fresh vegetables separate until just before serving. If you want a little more heat, add sliced chili or a drizzle of chili oil at the table.

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Recipe Tips

Use day-old rice if you want the bowl to feel extra fluffy and separate. Keep the vegetables crisp for contrast, and add the fresh herbs right before serving for the brightest flavor.

Serving Suggestions

Serve with lime wedges, sliced chili, or a spoonful of cucumber salad on the side. This bowl also works nicely with a simple cabbage slaw or a handful of roasted peanuts for extra texture.

Storage

Store the rice, chicken, and vegetables in separate airtight containers for the best texture. Reheat the chicken and rice gently, then add the fresh toppings after warming.

Variations

Swap in shrimp, tofu, or thinly sliced steak if you want to change the protein. You can also use brown rice, add sautéed bell peppers, or finish the bowl with a drizzle of coconut milk for a creamier style.

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