Vietnamese Inspired Lemongrass Chicken Skewers with Jasmati White Rice and Nuoc Cham

Ingredients

• null 1 pound chicken thighs
• null 2 stalks lemongrass
• null 1/3rd cup low sodium soy sauce
• null 1 tablespoon brown sugar
• null 1 teaspoon rice wine vinegar
• null 3 garlic cloves
• null 1 thumb ginger
• null 1 tablespoon fish sauce
• null Pinch of red pepper flakes
• null 2 tablespoons water
• null Serve with RiceSelect® Jasmati®White Rice
• null 1/4th cup lime juice (juice of 2-3 limes)
• null 1 tablespoon sugar
• null 1 teaspoon rice wine vinegar
• null 1 tablespoon fish sauce
• null 1 garlic, minced
• null 1 birds eye chili’s, finely sliced, add a second if you want it extra spicy
• null 2 tablespoons warm water

Instructions

1. Cook your RiceSelect® Jasmati®White Rice according to the package instructions. Soak your skewers in boiling water for up to 1 hour so they don’t burn. (Alternatively, you can just grill the thighs on the grill, too, if you don’t want to do skewers).
2. Make your Nuoc Cham. In a bowl, mix lime juice, sugar, vinegar, fish sauce, garlic, chili’s and warm water, set aside.
3. Next, make your chicken marinade. In a blender or food processor, blend together lemongrass, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, fish sauce, red pepper flakes, and water. Cube and marinate over your chicken thighs, 1 hour overnight.
4. Heat up your BBQ or grill (you can alternatively use it in a skillet on the stovetop), place your chicken on skewers, and grill until charred, grilled, and cooked through.
5. Assemble and serve: your chicken skewers, rice, lettuce wraps, and your sauce.