“Vietnamese Gluten-Free Lunch: Lemongrass Chicken Skewers with Mango Salad & Coconut Rice”

Allergens

None

Ingredients

• 4 boneless, skinless chicken thighs, cut into bite
• sized pieces
• 6 lemongrass stalks, bruised and chopped
• 2 cups jasmine rice, rinsed
• 1 cup coconut milk
• Salt, to taste
• 2 ripe mangoes, peeled and sliced
• 1 red onion, thinly sliced
• 1 cucumber, sliced into ribbons
• 1/4 cup mint leaves, chopped
• 1/4 cup basil leaves, chopped
• 2 tablespoons lime juice
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon chili flakes (optional)
• Ground black pepper, to taste

Instructions

1. a. In a large bowl, combine chicken pieces, lemongrass, salt, and pepper. Mix well and marinate for at least 30 minutes or up to overnight in the refrigerator. b. While the chicken is marinating, prepare the coconut rice. In a medium saucepan, combine jasmine rice, coconut milk, and water (following the ratio of 1:2 for water to coconut milk). Add salt to taste. Bring to a boil, then reduce heat to low and cover. Cook for 18 20 minutes, or until the rice is tender and has absorbed all the liquid. Fluff with a fork and let it stand for 5 minutes before serving. c. Preheat the grill or broiler to high heat. Thread chicken pieces onto skewers, discarding lemongrass after marinating. Grill or broil chicken skewers for 3 4 minutes per side or until cooked through and golden brown. Remove from heat and let rest for a few minutes before serving. d. In a large bowl, combine mango slices, onion, cucumber, mint, basil, lime juice, fish sauce, sugar, and chili flakes (if using). Toss gently to combine. Adjust seasoning if necessary. e. To serve, place a scoop of coconut rice on each plate, top with lemongrass chicken skewers, and surround with the mango salad. Enjoy your gluten free Vietnamese lunch!

Chef’s Insight

The secret to tender lemongrass chicken is allowing it to marinate for at least 30 minutes, which allows the flavors to penetrate the meat fully.

Notes

For a more traditional gluten-free Vietnamese lunch, serve the dish with pickled vegetables and fresh spring rolls.