Vietnamese-Style Lemongrass Chicken

Ingredients

• 500 g skinless boneless chicken thighs
• 2 tbsp coconut sugar
• 2 tbsp lime juice
• 3 stalks lemongrass
• 1 tbsp garlic paste
• 1 tbsp fresh ginger
• 2 tbsp extra virgin olive oil
• 0.5 tsp sea salt
• 0.25 tsp cracked pepper
• 0.25 cup low sodium chicken broth
• 1 tbsp rice vinegar
• 0.5 red bell pepper
• 1 carrot
• 2 green onion tops
• 0.25 cup cilantro
• 0.25 cup fresh mint
• 0.5 tsp ground coriander seeds
• 0.25 tsp cayenne pepper

Instructions

1. 1Combine the chicken thighs with coconut sugar, lime juice, finely chopped lemongrass, garlic paste, minced ginger, sea salt, cracked pepper, ground coriander seeds, cayenne pepper, and rice vinegar in a bowl.
2. 2Marinate the chicken mixture for a minimum of 30 minutes.
3. 3Heat the extra virgin olive oil in a large pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until fully cooked and nicely browned.
4. 4Stir in the thinly sliced red bell pepper and julienned carrot, cooking for 2-3 minutes until slightly tender-crisp.
5. 5Pour in the low sodium chicken broth, scraping up any browned bits from the bottom of the pan, and simmer briefly to reduce the sauce.
6. 6Serve immediately, garnished generously with fresh chopped cilantro, fresh chopped mint, and sliced green onion tops.