Vietnamese Lemongrass Chicken Rice

The recipe

Instructions

1. 1
   Finely chop the lemongrass and garlic and mix with the fish sauce, soy sauce, sugar and a squeeze of lime. Toss with the chicken thighs and leave to marinate for 10 minutes.
2. 2
   Cook the rice in boiling water until tender, then drain and keep warm.
3. 3
   Heat the oil in a large frying pan over a medium-high heat and fry the chicken for 8-10 minutes, turning, until caramelised and cooked right through with no pink.
4. 4
   Pour any leftover marinade into the pan and let it bubble for 2 minutes to glaze the chicken.
5. 5
   Slice the cucumber and grate the carrot, then serve the chicken over the rice with the fresh veg alongside.

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