vietnamese

Turmeric Lemongrass Chicken with Sticky Rice and Pickled Vegetables

Name: Turmeric Lemongrass Chicken with Sticky Rice and Pickled Vegetables
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 242 g chicken thighs, boneless skinless, sliced; 71 g sticky rice, dry; 16 g lemongrass, minced; 9 g garlic, minced; 13 g fish sauce; 2 g ground turmeric; 66 g carrot, julienned; 66 g daikon radish, julienned; 16 g rice vinegar; 7 g granulated sugar

This stir-fried dish pairs chicken thighs, boneless skinless, sliced with sticky rice, dry, lemongrass, minced and ground turmeric. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

57 g Protein

78 g Carbohydrates

11 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

242g chicken thighs, boneless skinless, sliced 293 kcal
71g sticky rice, dry 259 kcal
16g lemongrass, minced 6 kcal
9g garlic, minced 13 kcal
13g fish sauce 5 kcal
2g ground turmeric 6 kcal
66g carrot, julienned 27 kcal
66g daikon radish, julienned 11 kcal
16g rice vinegar 3 kcal
7g granulated sugar 27 kcal

Cooking instructions

sticky rice
Cook sticky rice according to package directions until tender and chewy; keep warm.
chicken thighslemongrassgarlicfish sauceground turmeric
Thinly slice chicken thigh. Toss with turmeric, minced lemongrass, fish sauce, and minced garlic; rest 10 minutes.
chicken thighs
Heat a skillet over medium-high with a splash of water if needed. Stir-fry chicken until browned and cooked through, 6 to 8 minutes.
carrotdaikon radishrice vinegargranulated sugar
Quick-pickle carrot and daikon: toss with rice vinegar and sugar; let stand 10 minutes.
chicken thighssticky rice
Serve chicken over sticky rice with pickles on the side.