“Delightful Cambodian Gluten-Free Lunch: Lemongrass Chicken Stir Fry and Coconut Rice”

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken thighs
• 4 stalks lemongrass, bruised and chopped
• 2 cups jasmine rice, rinsed
• 1 can (13.5 oz) full
• fat coconut milk
• 4 tablespoons vegetable oil
• Salt, to taste
• Pepper, to taste
• 2 cloves garlic, minced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 4 green onions, chopped
• 1/4 cup fresh cilantro leaves

Instructions

1. In a large bowl, season the chicken with salt and pepper. Set aside. In a medium saucepan, combine jasmine rice and coconut milk. Bring to a boil, then reduce heat and simmer for 18 20 minutes until cooked. Fluff with a fork and set aside. Heat 2 tablespoons of oil in a large skillet over medium high heat. Add lemongrass, garlic, and chicken. Cook for 6 8 minutes, stirring occasionally, until the chicken is cooked through. Remove from skillet and set aside. In the same skillet, add remaining oil and cook the bell peppers for 3 4 minutes, until softened. Return chicken to skillet and heat through. Season with salt and pepper to taste, and garnish with green onions and cilantro leaves.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the tender chicken to the aromatic rice and vibrant vegetables.

Notes

For best results, use fresh lemongrass and cilantro.