Dairy-Free Vietnamese Lemongrass Chicken with Rice

Ingredients

• 1.5 pounds Chicken thighs
• 2 stalks Lemongrass
• 4 cloves Garlic
• 3 tablespoons Soy sauce
• 2 tablespoons Fish sauce (dairy-free)
• 1 tablespoon Brown sugar
• 2 tablespoons Vegetable oil
• 4 cups Steamed rice
• 1 cup Cucumber
• 1 cup Tomato

Instructions

1. 1Prepare the lemongrass and garlic: Finely mince the 2 stalks of lemongrass and the 4 cloves of garlic. You want them to be very small pieces.
2. 2Make the marinade: In a medium bowl, combine the minced lemongrass, minced garlic, 3 tablespoons of soy sauce, 2 tablespoons of dairy-free fish sauce, and 1 tablespoon of brown sugar. Stir everything together until well mixed.
3. 3Marinate the chicken: Add the 1.5 pounds of chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them completely. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, which is about 400°F (200°C). Carefully place the marinated chicken thighs into the hot skillet. Cook for 8 to 10 minutes on each side, until the chicken is browned and the internal temperature reaches 165°F (74°C).
5. 5Prepare the vegetables: While the chicken is cooking, slice the 1 cup of cucumber and the 1 cup of tomato into bite-sized pieces.
6. 6Serve the dish: Arrange the cooked lemongrass chicken on plates alongside the 4 cups of steamed rice. Add the sliced cucumber and tomato to each plate as a fresh side.

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