Spicy Lemongrass Chicken Stir-Fry with Coconut Rice

Instructions

1. 1

   Thinly slice the chicken breast. Finely chop the lemongrass (white part only), garlic, red chilies, and ginger. In a large bowl, combine chicken with chopped lemongrass, garlic, chilies, ginger, soy sauce, fish sauce, and brown sugar. Marinate for at least 15 minutes.

   ~20 min
2. 2

   While the chicken marinates, cook the coconut rice. Rinse the jasmine rice. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes.

   ~25 min
3. 3

   Prepare the vegetables: slice the bell pepper and onion, and cut broccoli into florets.

   ~5 min
4. 4

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes.

   ~7 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and stir-fry for 1 minute until slightly softened.

   ~1 min
6. 6

   Add the bell pepper and broccoli florets. Stir-fry for another 3-5 minutes, until vegetables are tender-crisp.

   ~5 min
7. 7

   Return the cooked chicken to the wok with the vegetables. Toss everything together for 1 minute to combine.

   ~1 min
8. 8

   Serve the spicy lemongrass chicken stir-fry immediately over the fragrant coconut rice.