Vietnamese Lemongrass Chicken

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  0.3 cup Lime Juice, Fresh
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  3 tbsp Fish sauce
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  2 tbsp Maple syrup
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  2 tbsp Avocado oil
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  1 tbsp Soy Sauce, Low Sodium
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  4 Garlic(12g)
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  2 Lemongrass, Fresh(60g)
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  1 Shallot(30g)
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

Instructions

1. 1Mince the garlic and shallot finely. Remove the tough outer layers from the lemongrass, slice into thin rounds, and roughly chop. Combine the lime juice, fish sauce, maple syrup, avocado oil, soy sauce, garlic, lemongrass, and shallot in a blender or food processor. Puree until smooth, about 1–2 minutes.
2. 2Cut the chicken breast into 1½-inch cubes. Place the chicken in a large bowl, pour the marinade over it, and toss until evenly coated. Cover and refrigerate for 30 minutes (or up to 4 hours for deeper flavor).
3. 3Heat a large skillet or cast-iron griddle over medium-high heat and lightly coat with avocado oil. Working in batches if needed, remove the chicken from the marinade (discard excess marinade) and arrange in a single layer on the hot surface. Cook 5–6 minutes without moving until the bottom develops a golden-brown crust.
4. 4Stir the chicken and continue cooking 4–5 minutes more over medium-high heat, stirring occasionally, until the internal temperature reaches 165°F and no pink remains inside. Transfer to a clean plate and rest for 3–5 minutes.
5. 5Divide the chicken evenly into 8 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate.
6. 6Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat by microwaving 2–3 minutes or warming in a skillet over medium heat until steaming. Serve with fresh lime juice and sliced green onions if desired.