Vietnamese Lemongrass Chicken with Charred Scallions

Ingredients

• 400 grams boneless, skinless chicken thighs, cut into 2-inch pieces for even cooking
• 2 stalks fresh lemongrass, white and light green parts only, minced
• 4 cloves garlic cloves, minced
• 2 medium shallots, thinly sliced
• 2 tablespoons fish sauce, authentic Vietnamese umami
• 2 tablespoons lime juice, fresh squeezed
• 1.5 tablespoons coconut oil, for high-heat cooking
• 6 stalks scallions, cut into 3-inch pieces
• 1 whole Thai bird's eye chilies, sliced, optional for heat
• 1 cup brown jasmine rice, uncooked
• 1.5 cups water, for rice
• 1 medium cucumber, sliced thin for cooling side salad
• 1 tablespoon rice vinegar, for quick-pickled cucumber
• to taste pinch salt and black pepper

Instructions

1. 1

   Cook jasmine rice according to package directions (typically 15-18 minutes for brown rice). Set aside and keep warm.

2. 2

   In a small bowl, combine minced lemongrass, garlic, fish sauce, and lime juice to create the marinade base.