Vietnamese Lemongrass Chicken

• Gluten free

• Meat

  • 1 3/4 lb Chicken thighs, skinless boneless

• Produce

  • 2 tbsp Cilantro, leaves
  • 4 Garlic cloves
  • 2 Jalapenos
  • 2 Lemongrass stalks
  • 1/2 Lime, Juice of
  • 1 Onion

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 1/4 cup Fish sauce

• Pasta & Grains

  • 1/4 cup Rice

• Baking & Spices

  • 2 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on platingsandpairings.com

Description

Directions

• Trim any fat from the chicken and cut into bite-sized pieces. Remove the tough outer layers of the lemongrass and trim the top and base. Finely mince the soft white core. Put half of the lemongrass into a bowl with the fish sauce, sugar, half of the chiles, garlic, and chicken. Combine well and cover with plastic wrap. Let marinate in the refrigerator for at least 4 hours (preferably overnight).
• Heat the oil in a large skillet or a wok over medium heat. Add the chicken and cook on all sides, until nicely browned. Add the reserved chiles and lemongrass, and the onion. Cook until the onion is softened. Pour in the stock, reduce the heat to low, cover and cook, about 5 minutes, until the chicken is cooked through.
• Meanwhile, toast the rice in a small skillet over medium-high heat, until golden brown. Remove from heat. Using a mortar & pestle grind the rice into a coarse powder. Alternatively, you can use a clean coffee grinder for this.
• Remove the lid, increase the heat, and continue to cook until the liquid is slightly reduced. Scatter with the cilantro leaves , if using, and serve with rice.

Nutrition