Vietnamese Lemongrass Chicken Breakfast Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, chopped into 1-inch pieces
• 2 stalks lemongrass, finely minced
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cups jasmine rice, cooked according to package instructions
• 1 cucumber, diced
• 2 carrots, julienned
• 4 green onions, sliced
• 5 lime wedges
• 1/2 cup cilantro, chopped
• 1/4 cup nuoc cham

Instructions

1. 1

   In a large bowl, combine the chopped chicken, lemongrass, garlic, fish sauce, and brown sugar. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours).

2. 2

   Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through, about 8-10 minutes.