Lemongrass Chicken Skewers with Coconut Rice

Ingredients

• 1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch cubes
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 can coconut milk, (13 1/2 oz)
• 1 1/2 cups jasmine rice
• 1/4 cup cilantro, chopped
• 4 scallions, thinly sliced

Instructions

1. 1

   In a large bowl, combine the chicken, lemongrass, garlic, ginger, fish sauce, and lime juice. Cover and marinate in the refrigerator for 30 minutes.

2. 2

   Thread the marinated chicken onto skewers, leaving a small space between each piece.