Gluten-Free Vietnamese Lemongrass Chicken Stir-Fry

Ingredients

• about 680 g Chicken Thighs
• 2 stalks Lemongrass
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 each Red Bell Pepper
• 1 each Green Bell Pepper
• 1/2 each Onion
• 2 tablespoons Soy Sauce (Gluten-Free)
• 1 tablespoon Fish Sauce
• 1 teaspoon Sugar
• 2 tablespoons Vegetable Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Slice the about 680 g Chicken Thighs into thin strips. Finely mince the 2 stalks Lemongrass, 3 cloves Garlic, and 2.54 cm Ginger. Slice the 1 each Red Bell Pepper, 1 each Green Bell Pepper, and 1/2 each Onion into strips.
2. 2Make the marinade: In a bowl, combine the sliced chicken thighs with the minced lemongrass, minced garlic, minced ginger, 2 tablespoons Gluten-Free Soy Sauce, 1 tablespoon Fish Sauce, and 1 teaspoon Sugar. Mix everything together thoroughly and let it marinate for at least 15 minutes.
3. 3Heat your pan: Place a large skillet or wok over medium-high heat and add the 2 tablespoons Vegetable Oil. Heat the oil until it shimmers, which should take about 1-2 minutes.
4. 4Cook the chicken: Add the marinated chicken to the hot skillet. Stir-fry for 5-7 minutes, or until the chicken is cooked through and has reached an internal temperature of 74°C.
5. 5Add the vegetables: Add the sliced red bell pepper, green bell pepper, and onion to the skillet with the chicken. Continue to stir-fry for another 3-5 minutes, until the vegetables are tender-crisp.
6. 6Serve: Divide the 4 cups Cooked Rice among serving plates. Spoon the chicken and vegetable stir-fry over the rice.

Substitutions

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