Ga Xao Sa Ot Vietnamese Spicy Lemongrass Chicken

Ingredients:

Turmeric ground: https://amzn.to/3SegqVq
Lemongrass Fresh: https://amzn.to/3YNAWhV
Thai Fish Sauce https://amzn.to/3DS11Uu
Mushroom Seasoning
https://amzn.to/3x6JXGw
https://amzn.to/3x6MwIG

For the chicken:
• 2 pounds boneless, skinless chicken thighs, cut into bitesized pieces
• 1 teaspoon turmeric
• 1 teaspoon mushroom seasoning
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For the stirfry:
• 2 stalks lemongrass (1/4 cup), tough outer layer removed, finely chopped
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 23 red chili peppers, thinly sliced
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 cucumber
• Chopped cilantro and green onions, for garnish

Instructions:
1. In a large bowl, mix the chicken with the turmeric, mushroom seasoning, and salt. Let marinate for at least 30 minutes.
2. Heat the vegetable oil in a large skillet or wok over mediumhigh heat. Add the chicken and stirfry until browned on all sides and cooked through, about 810 minutes. Remove from the skillet and set aside.
3. In the same skillet or wok, add the lemongrass, garlic, onion, and chili peppers. Stirfry until fragrant, about 23 minutes.
4. Add the fish sauce and sugar to the skillet or wok. Stir well to combine.
5. Add the cooked chicken back to the skillet or wok and toss to coat with the sauce. Cook for an additional 12 minutes to allow the flavors to meld together.
6. Garnish with chopped cilantro and green onions and serve hot with rice and your favorite vegetables.