Vietnamese Lemongrass Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine the sliced chicken with 2/3 of the minced lemongrass, half the minced garlic, fish sauce, and brown sugar. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
2. Prepare the aromatics
   While the chicken marinates, prepare your remaining ingredients. Combine the remaining lemongrass and garlic in a small bowl. Slice the onion, chilies, and bell pepper, and set aside.
3. Stir-fry the aromatics
   Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the remaining lemongrass-garlic mixture and stir-fry for 30 seconds until fragrant. Add the sliced onions and cook for 2 minutes until they begin to soften.
4. Cook the chicken
   Increase the heat to high and add the marinated chicken to the wok. Spread it out in a single layer and let it sear for 1-2 minutes without stirring. Then stir-fry for an additional 3-4 minutes until the chicken is nearly cooked through.
5. Add vegetables and seasonings
   Add the sliced chilies and red bell pepper to the wok. Continue stir-frying for 2-3 minutes until the vegetables are crisp-tender. Pour in the soy sauce and stir to combine.
6. Finish the dish
   Once the chicken is fully cooked and the vegetables are tender-crisp, squeeze the lime juice over the dish. Toss everything together and remove from heat. Taste and adjust seasoning if needed.
7. Garnish and serve
   Transfer the lemongrass chicken to a serving plate. Sprinkle with fresh cilantro. Serve hot with steamed jasmine rice or rice noodles, and lime wedges on the side.