Categories: Meals

Ingredients

• 1/4 cup canola oil
• 2 tbsp finely chopped lemongrass
• 2 tbsp fresh lemon juice
• 1 tbsp light brown sugar
• 1 tbsp minced garlic
• 1 tbsp soy sauce
• 2 tsp fish sauce
• 1 1/2 lb. chicken breasts
• 2 pouches microwavable jasmine rice
• 3/4 cup sliced cucumbers, for serving
• Fresh mint leaves, for serving

Directions

1. Whisk together oil, lemongrass, lemon juice, brown sugar, garlic, soy sauce, and fish sauce in a bowl until sugar dissolves. Reserve 1/4 cup of mixture. Chill, covered, until ready to serve.

2. Add chicken to bowl with remaining lemongrass mixture and turn to coat. Chill, covered, at least 20 minutes or up to 8 hours to marinate.

3. Preheat grill for medium heat and lightly oil grate. Remove chicken from marinade, shaking off excess marinade. Discard marinade.

4. Grill chicken 4 to 6 minutes per side or until cooked through. Prepare rice as directed. Serve chicken with rice, reserved sauce, and cucumber. Top with mint.

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