This Vietnamese-style skillet cooks chicken and rice with lemongrass.
12 min prep 18 min cook 7 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice, cut the chicken into bite-size pieces, and bruise the lemongrass with the back of a knife.
Saute the chicken in the pan for 5 minutes.
Add the rice and lemongrass and turn for 2 minutes.
For the Vietnamese rice, add hot water and salt, then close the lid.
Cook the lemongrass pan over low heat for 13 minutes.
Rest for 7 minutes, remove the lemongrass stalk, and fluff the rice.
💡 Tip: Bruising the lemongrass before using it opens its aroma in the pan.
🍽️ Serving suggestion: Serve the lemongrass chicken rice pan after resting, with the chicken pieces kept on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~312
kcal calories
23
g protein
24
g carbs
12
g fat
0.1g
Sugar
1g
Fiber
641.7mg
Sodium
0.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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