Seed Oil Free Lemongrass Coconut Chicken Bibimbap with Lime
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
- ½ cup full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp brown sugar
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
For the bibimbap sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp toasted sesame oil
- 1 tsp honey
- 1 tsp rice vinegar
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¼ cups water
- ½ tsp salt
For the vegetables
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 2 medium carrots, julienned
- 2 cups baby spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 lime, cut into wedges
- 2 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
In a medium bowl, whisk together the minced lemongrass, coconut milk, 2 tbsp soy sauce, fish sauce, 1 tbsp lime juice, brown sugar, 1 tsp sesame oil, and ground ginger until combined. Reserve 2 tbsp of this marinade in a small bowl before adding the chicken. Add the chicken thighs to the remaining marinade, turn to coat, and set aside at room temperature for 30 minutes.
- 2
While the chicken marinates, combine the gochujang, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp sesame oil, honey, and rice vinegar in a small bowl and whisk until smooth. Set the sauce aside.
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