Turmeric Lemongrass Chicken Glow Bowl
A quick, vibrant bowl built on lemongrass turmeric chicken, fresh herbs, and crisp veggies. It’s a 25‑minute Vietnamese‑inspired dinner that tastes as good as it looks.
Equipment
- Cutting board & knife
- Mixing bowls
- Large skillet
- Tongs
- Microplane or grater
Ingredients
For the Lemongrass Turmeric Chicken
- 1 lb thinly sliced chicken breast or thigh
- Optional: 1 lb ground chicken or ground turkey use in place of sliced chicken
- 2 stalks lemongrass white parts finely minced
- 1 tablespoon neutral oil
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon ground turmeric
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon honey or sugar
- Pinch of salt
- Pinch of black pepper
For the Bowl
- 2 cups cooked jasmine rice or vermicelli noodles
- ½ cucumber thinly sliced or ribboned
- 1 small carrot shredded
- Fresh mint or cilantro
- Lime wedges
Optional Nước Chấm–Style Drizzle
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon sugar
- Thinly sliced chili optional
Instructions
Marinate the chicken
- In a bowl, combine lemongrass, oil, lime juice, lime zest, turmeric, fish sauce, soy sauce, honey, salt, and pepper.
- Add the thinly sliced chicken (or ground chicken/turkey) and toss to coat.
- Let it sit for 10–15 minutes — the turmeric and lemongrass give the chicken its signature golden “glow.”
Make the optional drizzle
- Whisk fish sauce, lime juice, water, sugar, and chili until the sugar dissolves. Set aside.
Cook the chicken
- Heat a skillet over medium‑high.
- For sliced chicken: Cook 2–3 minutes per side until golden and lightly caramelized.
- For ground chicken/turkey: Sauté, breaking it into small pieces, until cooked through and golden.
- Avoid overcooking so the protein stays tender.
Assemble the glow bowls
- Add warm rice or vermicelli to each bowl.
- Layer with cucumber, carrot, and fresh herbs.
- Top with the golden lemongrass turmeric chicken.
- Finish with lime and a spoonful of the optional drizzle.
Notes
- Ground chicken or turkey makes this bowl even faster and more weeknight‑friendly.
- Turmeric stains easily — use a spoon or tongs for mixing.
- Lemongrass adds a distinctly Vietnamese aroma and depth.
- For crunch, add toasted crushed peanuts.
- Meal‑prep friendly: store components separately and assemble fresh.