Vietnamese Lemongrass Chicken Breakfast Skillet

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 12 eggs, scrambled
• 1 red bell pepper, diced
• 8 ounces mushrooms, sliced
• 4 cups spinach, chopped
• 4 scallions, sliced
• 1 lime, wedges for serving

Instructions

1. 1

   In a large bowl, combine the chicken, lemongrass, garlic, ginger, soy sauce, and brown sugar. Marinate for 30 minutes.

2. 2

   Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until browned and cooked through. Remove chicken from skillet and set aside.