Gluten-Free Vietnamese Lemongrass Chicken Stir-Fry

Ingredients

• 1.5 lb Chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tbsp Lemongrass, minced
• 3 cloves Garlic, minced
• 1 small Red chili, minced
• 3 tbsp Gluten-free tamari
• 1 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 1 large Bell peppers, sliced
• 1 medium Onion, sliced
• 4 cups Cooked rice
• 0.25 cup Cilantro, chopped

Instructions

1. 1In a medium bowl, combine the 1.5 lb boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces, the 2 tbsp minced lemongrass, the 3 minced garlic cloves, the 1 minced small red chili, the 3 tbsp gluten-free tamari, and the 1 tbsp brown sugar. Mix everything together until the chicken is evenly coated, then let this mixture marinate at room temperature for at least 15 minutes.
2. 2Place a large 12-inch skillet or wok over high heat. Add the 2 tbsp vegetable oil and heat until it shimmers, which should take about 1 minute.
3. 3Carefully add the marinated chicken to the hot skillet. Stir-fry the chicken for 5-7 minutes, turning occasionally, until it is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Add the 1 large bell pepper, sliced into 1/4-inch strips, and the 1 medium onion, sliced into 1/4-inch strips, to the skillet with the chicken. Continue to stir-fry for another 3-5 minutes, until the vegetables are tender-crisp and still have a slight bite.
5. 5Divide the 4 cups of cooked rice among four serving bowls. Spoon the chicken and vegetable stir-fry over the rice, then garnish each serving with the 0.25 cup of chopped cilantro before serving.

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