Vietnamese-Inspired Lemongrass Chicken Skillet

Ingredients

• 12 oz boneless, skinless chicken thighs
• 1 tbsp lemongrass paste
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 tbsp neutral oil
• 1 medium cucumber, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp rice vinegar
• 1/8 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Slice cucumber thinly and chop cilantro and mint. Grate ginger and mince garlic. Pat chicken dry and cut into bite-size pieces.

2. 2

   Mix marinade: In a bowl, stir together lemongrass paste, grated ginger, minced garlic, soy sauce, fish sauce, lime juice, and brown sugar.

3. 3

   Cook chicken (15 minutes): Heat oil in a skillet over medium-high heat. Add chicken and cook 2–3 minutes until it starts to brown, then pour in the marinade and cook 10–12 minutes more, stirring occasionally, until chicken is cooked through and glossy.

4. 4

   Make salad and serve: Toss cucumber with rice vinegar, cilantro, mint, and a pinch of salt/pepper. Serve chicken hot with the quick cucumber-herb salad on the side.