Viet-Style Lemongrass Chicken Stir Fry | Emerils.com

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 stalk lemongrass, white bulb only, very finely chopped
• 1 tablespoon minced garlic
• 3 tablespoons Vietnamese fish sauce
• 3 tablespoons lime juice
• 3 tablespoons light brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon vegetable oil, plus more as needed for stir-frying
• 1 red bell pepper, cut into lengthwise strips
• 1 yellow onion, cut into lengthwise strips
• pickled cucumber slices or other Asian-style quick pickled vegetables, for serving (optional)
• Steamed jasmine rice, for serving
• Nuoc Cham Sauce, for serving