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–+ servings
250ml Lemongrass & Ginger Infused Olive Oil Blend – vibrant flavor infusion
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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Fusion Cuisine, Thai
Ingredients Equipment Method Notes

Ingredients
  

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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