Vietnamese Lemongrass Chicken and Rice Bowls

Ingredients

• about 680 g Chicken Thighs
• 2 stalks Lemongrass
• 4 cloves Garlic
• 3 tablespoons Soy Sauce
• 2 tablespoons Fish Sauce
• 1 tablespoon Sugar
• 2 tablespoons Vegetable Oil
• 4 cups Cooked Rice
• 1 medium Cucumbers
• 1 medium Carrots
• 0.25 cup Mint
• 0.25 cup Cilantro
• 0.5 cup Nuoc Cham Dressing

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

Instructions

1. 1Prepare the lemongrass chicken marinade: In a food processor, add the 2 stalks of lemongrass (trimmed and roughly chopped), 4 cloves of garlic, 3 tablespoons of soy sauce, 2 tablespoons of fish sauce, and 1 tablespoon of sugar. Blend until the mixture is smooth.
2. 2Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes. Place the chicken pieces in a bowl and pour the prepared marinade over them. Toss to coat evenly, then let it marinate for at least 20 minutes at room temperature.
3. 3Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, approximately 204.4°C (200°C). Once the oil is shimmering, carefully add the marinated chicken pieces in a single layer. Cook for 8-10 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4While the chicken is cooking, prepare the vegetables and herbs. Slice the 1 medium cucumber into thin rounds. Peel and julienne the 1 medium carrot into thin matchsticks. Roughly chop the 0.25 cup of mint and the 0.25 cup of cilantro.
5. 5Assemble the rice bowls: Divide the 4 cups of cooked rice among four serving bowls. Arrange the cooked lemongrass chicken over the rice. Add the sliced cucumber and julienned carrots to each bowl. Sprinkle the chopped mint and cilantro on top.
6. 6Drizzle the 0.5 cup of nuoc cham dressing over the assembled bowls just before serving.

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