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Lemongrass Chicken Bowls

Ready in 45 minutes (not including brine time)

Serves 4 people

Recipe by Courtney Anderson


4 Pine View Farms chicken breasts

1/4 Purple Cabbage

2 Carrots (shredded)

1 Cucumber Cilantro (or parsley)

4 -6 cups cooked Rice noodles

1 tbsp sesame oil

Sesame seeds

For the sauce:

3 tbsp lime juice

1 tbsp ginger

1/2 cup Soy Sauce

2 garlic cloves

1/4 cup Honey

Black pepper

1 stalk lemongrass

1 tsp tapioca starch

2 tsp water


1 Lime

1/4 cup Soy

1 stalk lemongrass

1 tsp fresh Ginger

2 Garlic cloves

2 tbsp salt

1/4 cup cane sugar


  1. In a large pot bring 4 cups water to boil, peel lemon grass and using the bulb and about 4 inches of stalk cut into rounds, and add to pot.
  2. Juice 1 lime into pot and add in rinds, add fresh ginger, garlic cloves, salt, soy and sugar. Mix until salt and sugar is dissolved. Remove from heat and allow to cool in the fridge. Once cooled add chicken breasts to brine and allow to sit overnight.
  3. Preheat oven to 400F. Remove chicken breasts from brine. Rinse and pat dry. Drizzle with 1 tbsp sesame oil. Bake in the oven for 20 minutes, flipping halfway through.
  4. While chicken is cooking add soy sauce, lime juice, grated ginger, grated garlic, black pepper and lemon grass (peel and dice bulb and 4 inches of stalk). Bring to a boil then simmer for 15 minutes. Remove from heat, strain, and mix in honey. Add back into the pot and bring to a boil. Dissolve tapioca starch in water and add to pot, stir constantly for a couple minutes until sauce thickens. Remove from heat.
  5. Once the chicken is done baking, remove from the oven. In a large bowl add 1 - 1 1/2 cups rice noodles. Top with shredded cabbage, sliced cucumbers, shredded carrots and top with chicken. Drizzle with sauce and sprinkle with sesame seeds and fresh herbs. Serve with extra sauce!