Gluten-Free Vietnamese Lemongrass Chicken Stir-Fry

Instructions

1. 1Trim the tough outer layers from the 2 stalks of lemongrass, then mince them finely. Peel and mince the 3 cloves of garlic.
2. 2Cut the about 680 g of chicken thighs into 2.54 cm bite-sized pieces. In a medium bowl, combine the chicken pieces with the minced lemongrass, minced garlic, 1/2 tsp chili flakes, 2 tbsp fish sauce, and 1 tbsp sugar. Mix well to ensure all chicken pieces are coated, then let this mixture marinate for at least 15 minutes at room temperature.
3. 3Rinse the 2 cups of rice under cold water until the water runs clear. Place the rinsed rice in a medium saucepan with 4 cups of water. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
4. 4Heat a wok or large pan over medium-high heat, approximately 204.4°C (200°C). Add the marinated chicken to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C. Remove the cooked chicken from the pan and set aside.
5. 5Cut the 2 medium bell peppers into 2.54 cm pieces and the 1/2 medium onion into 2.54 cm wedges. Add these cut vegetables to the same wok or pan. Stir-fry over medium-high heat for 3-5 minutes, or until the vegetables are tender-crisp.
6. 6Return the cooked chicken to the pan with the vegetables. Stir everything together for 1 minute to heat through.
7. 7Divide the cooked 2 cups of rice among four plates or bowls. Top the rice with the chicken and vegetable mixture. Drizzle with the 1 tbsp gluten-free soy sauce before serving.

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