Viet-Style Lemongrass Chicken Stir Fry | Emerils.com

Name: 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

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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

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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