Lemongrass Chicken Stir-Fry with Rice Noodles

Ingredients

• about 680 g Chicken Thighs
• 2 stalks Lemongrass
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Brown Sugar
• about 225 g Rice Noodles
• 1 cup Carrots
• 1 cup Bell Peppers
• 1 cup Broccoli Florets
• 2 tbsp Avocado Oil
• 1/4 cup Cilantro

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

Instructions

1. 1Mince the 2 stalks of lemongrass (using only the white and light green parts), 4 cloves of garlic, and 2.54 cm of ginger very finely. In a medium bowl, combine the minced lemongrass, minced garlic, minced ginger, 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of brown sugar; stir until well mixed and the brown sugar has dissolved.
2. 2Slice the about 680 g of chicken thighs into uniform 2.54 cm bite-sized pieces. Add the sliced chicken to the bowl with the prepared marinade and toss thoroughly to ensure every piece is evenly coated. Let the chicken marinate at room temperature for at least 15 minutes.
3. 3Bring a large pot of water to a rolling boil. Carefully add the about 225 g of rice noodles to the boiling water, then immediately remove the pot from the heat and let the noodles soak for 5 to 7 minutes, or until they are tender but still slightly firm to the bite. Drain the cooked noodles thoroughly in a colander and set them aside.
4. 4Heat a large 30.48 cm skillet or wok over medium-high heat until it reaches approximately 190°C. Add 2 tablespoons of avocado oil to the hot skillet; once the oil is shimmering, add the 1 cup of carrots, 1 cup of bell peppers, and 1 cup of broccoli florets. Stir-fry the vegetables for 3 to 5 minutes, tossing frequently, until they are crisp-tender and brightly colored.
5. 5Add all of the marinated chicken, along with any remaining marinade from the bowl, to the skillet with the stir-fried vegetables. Continue to stir-fry for 5 to 7 minutes, breaking up any clumps of chicken, until the chicken pieces are opaque throughout, lightly browned, and reach an internal temperature of 74°C when measured with a meat thermometer.
6. 6Add the cooked about 225 g of rice noodles to the skillet with the chicken and vegetables. Gently toss all the ingredients together for about 1 minute, ensuring the noodles are fully combined and heated through. Remove the skillet from the heat, garnish the stir-fry with the 1/4 cup of fresh cilantro, and serve immediately.

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