Lemongrass Chicken Stir-Fry with Rice Noodles

Ingredients

• about 680 g Chicken Thighs
• 3 stalks Lemongrass
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 tbsp Soy Sauce
• 1 tbsp Fish Sauce
• 1 tbsp Brown Sugar
• 2 tbsp Vegetable Oil
• about 225 g Rice Noodles
• 1 cup Carrots
• 1 cup Bell Pepper (any color)
• 1 cup Bean Sprouts
• 1/4 cup Cilantro
• 4 wedges Lime Wedges

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

Instructions

1. 1To prepare the marinade, finely mince the 3 stalks of lemongrass, 4 cloves of garlic, and 2.54 cm of ginger. In a medium bowl, combine the minced lemongrass, garlic, and ginger with the 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar; stir until all ingredients are well mixed.
2. 2Cut the about 680 g of chicken thighs into bite-sized pieces, approximately 2.54 cm cubes. Add the cut chicken to the medium bowl with the marinade, ensuring all chicken pieces are thoroughly coated, and let it marinate at room temperature for at least 15 minutes to absorb flavors.
3. 3To cook the rice noodles, bring a large pot of water to a rolling boil. Add the about 225 g of rice noodles to the boiling water and cook for 3 to 5 minutes, or until the noodles are tender but still firm to the bite. Carefully drain the cooked noodles thoroughly in a colander and set them aside.
4. 4Heat the 2 tbsp of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, aiming for a temperature of about 204.4°C (200°C). Add the marinated chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Stir-fry the chicken for 5 to 7 minutes, turning occasionally, until it is cooked through, shows no pink, and reaches an internal temperature of 74°C.
5. 5Add the 1 cup of carrots and 1 cup of bell pepper to the skillet with the cooked chicken. Continue to stir-fry for another 2 to 3 minutes, until the vegetables are slightly softened but still retain a slight crispness.
6. 6Add the cooked about 225 g of rice noodles and the 1 cup of bean sprouts to the skillet with the chicken and vegetables. Gently toss all the ingredients together for 1 to 2 minutes, ensuring the noodles and bean sprouts are heated through and evenly combined with the other components.
7. 7Remove the skillet from the heat. Stir in the 1/4 cup of fresh cilantro. Serve the Lemongrass Chicken Stir-Fry immediately, with the 4 lime wedges on the side for squeezing over individual portions.

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