Lunchbreak: Lemongrass Chicken Bowl

Chef Bill Kim of urbanbelly

urbanbelly (1542 N. Damen, Chicago, 60622)


urbanbelly pop-up at Revival Food Hall (125 S. Clark St., Chicago 60603)


  • urbanbelly (1542 N. Damen, Chicago) is hosting two pop-ups with guest chefs:
    • Thursday, Feb. 28 with Christine Cikowski and Joshua Kulp, Honey Butter Fried Chicken: cooking Southern-tinged “HBFC Ramen” features pimento cheese dashi, egg noodles, candied jalapenos and, of course, fried chicken.
    • Thursday, March 7 with Giuseppe Tentori, GT Prime: cooking “Rye-men” is chock full of prime rib pastrami, cabbage and caraway.
  • urbanbelly has a current pop-up at Revival Food Hall through May. The menu includes urban bowls, Thai fried chicken and dumplings.


Lemongrass Chicken Bowl from Chef Bill Kim of urbanbelly


1 lb. ground chicken

1 T. lemongrass, finely chopped

5 cloves garlic, minced

2 tablespoon ginger, skin off and minced

¼ teaspoon crushed red chili flakes

1 tablespoon toasted sesame oil

1/3 cup light brown sugar

½ cup fish sauce (Three crab brand if available)

4 cups hot cooked white Jasmine rice

2 tablespoon olive oil

Optional garnishes: ¼ cup scallion, ¼ cup cilantro and 2 pcs ripe avocado


  1. Heat a large skillet over medium-heat add olive oil, add lemongrass, garlic, ginger and crushed red chili. Stir until fragrant about 1 minute.
  2. Add ground chicken and cook, stirring and crumbling into small pieces.
  3. Add sesame oil, fish sauce and brown sugar; stir to combine.
  1. Cook until some of the sauce absorbs into the chicken, about 6 minutes.
  1. Serve with hot Jasmine rice and garnish with scallion, cilantro and avocado pieces.
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