Lemongrass Chicken Delight (Print Version)

# Ingredients:

→ For the Chicken Marinade

01 - 4 chicken thighs, no skin or bones (you can use chicken breasts if you want a healthier option)
02 - 2 tablespoons lemongrass, finely diced (make sure to only use the softer inside part)
03 - 4 garlic cloves, chopped up small
04 - 2 tablespoons fish sauce (swap out for soy sauce if you need it to be vegetarian)
05 - 1 tablespoon soy sauce
06 - 1 tablespoon brown sugar
07 - 1 teaspoon of turmeric powder (great for light yellow coloring and mild taste)
08 - 1 tablespoon fresh-squeezed lime juice
09 - 1 teaspoon red chili flakes (totally up to you if you'd like some spice)
10 - 1 tablespoon vegetable oil for the marination

→ For Cooking

11 - 2 tablespoons cooking oil
12 - 1 average-sized onion, sliced thinly
13 - 1 red bell pepper, cut into thin strips (optional for color and texture)
14 - A little drizzle of sesame oil for a more intense flavor (optional)
15 - A handful of fresh cilantro, chopped, for sprinkling on at the end
16 - Lime slices for squeezing when serving

→ For Serving

17 - Steamed jasmine rice or regular white rice
18 - A refreshing side of raw veggies or a salad (if you'd like to add more)

# Instructions:

01 - Mix the minced garlic, chopped lemongrass, fish sauce, brown sugar, soy sauce, turmeric powder, lime juice, chili flakes if you'd like, and vegetable oil in a medium bowl. Keep stirring it all together until the sugar melts and everything is combined really well.
02 - Put the chicken thighs into a plastic bag that can be sealed or into a dish. Pour the marinade over the chicken, making sure every piece gets nice and coated. Close the bag tightly or cover the dish and pop it in the fridge for at least an hour, or up to overnight for intense flavor.
03 - While you're letting the chicken soak in those flavors, cut the onion into thin slices and slice the red bell pepper into strips. Chop your cilantro and have some lime wedges nearby for serving.
04 - Put a big frying pan or wok on medium-high and add 2 tablespoons of cooking oil. When the oil is hot, toss in the onion slices and bell pepper strips. Cook them until the veggies soften and start to brown a little, stirring occasionally for about 3 minutes. Set them aside once done.
05 - Use the same skillet or wok from earlier. Add a little extra oil if it looks dry. Place the marinated thighs in and cook each side for 4-5 minutes over medium-high until the chicken’s golden and fully cooked (check for an internal temp of 165°F or 74°C).
06 - Take out the hot chicken and let it sit for about 5 minutes. This resting time helps the juices stay in, making sure every bite is tender.
07 - After the chicken has rested, cut it into smaller strips or pieces. Add the sautéed onion and bell peppers back into the pan and mix them together with the cooked chicken. If you want, drizzle in a splash of sesame oil for extra richness.
08 - Dish up the chicken and vegetable mix onto plates or bowls. Sprinkle on chopped cilantro for freshness. Serve alongside rice, lime wedges, and any extra sides like salad or veggies if you’d like.

# Notes:

01 - Want extra tender chicken? Use a sharp knife to make small cuts in the thighs before you marinate them to help the flavors soak in better.
02 - You can get a crispy coating on the chicken by using slightly higher heat for the last few minutes of cooking—but keep an eye on it!
03 - For a veggie option, swap out the chicken with tofu. Just replace the fish sauce with soy sauce while you're at it.

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