Vietnamese Lemongrass Chicken Stir-Fry

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 1 medium red onion, sliced
• 4 cups baby bok choy, chopped
• 2.5 cups jasmine rice, cooked
• 1/4 cup chopped cilantro, for garnish

Instructions

1. 1

   In a small bowl, combine the soy sauce, rice vinegar, and brown sugar. Set aside.

2. 2

   Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned.