Vietnamese Lemongrass Chicken Rice Bowls

Instructions

1. 1

   Cook the rice. Mix the lemongrass, 2 tbsp fish sauce, brown sugar and minced garlic, and toss with the chicken. Let sit 10 minutes.

2. 2

   Julienne or grate the carrots and toss with the vinegar, 1 tsp sugar and a pinch of salt for quick pickles.

3. 3

   Heat a large skillet over medium-high with a little oil. Cook the chicken 5-6 minutes per side until caramelized and 165°F inside.

4. 4

   Rest 5 minutes, then slice.

5. 5

   Build bowls with rice, chicken, pickled carrots, sliced cucumber and cilantro. Drizzle with remaining fish sauce mixed with a squeeze of lime if you like.