Charred Lemongrass Chicken Bowl with Mango Salsa

Ingredients

• 12 oz boneless skinless chicken thighs
• 2 tbsp lemongrass paste
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp brown sugar(optional)
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 tbsp neutral oil
• 1 cup mango
• 1/2 cup red bell pepper
• 1/4 cup red onion
• 1/4 cup cilantro
• 1 lime
• 1 cup cooked jasmine rice
• 1/2 cup water(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (about 20 minutes): Mince garlic and ginger. Cut chicken into bite-size pieces. In a bowl, mix lemongrass paste, soy sauce, fish sauce, lime juice, brown sugar (if using), garlic, and ginger.

2. 2

   Cook (about 20 minutes): Heat a large skillet or grill pan over high heat with the oil. Add chicken and cook 8–10 minutes, stirring occasionally, until well browned and cooked through. If the pan looks dry, splash in 1–2 tbsp water.

3. 3

   Make mango salsa: While chicken cooks, dice mango, bell pepper, and red onion. Stir together with chopped cilantro, lime zest/juice from the remaining lime, and a pinch of salt and black pepper.

4. 4

   Serve: Divide lime rice into bowls, top with charred lemongrass chicken, and spoon mango salsa over the top. Finish with extra cilantro and a squeeze of lime.