Lemongrass Chicken Breakfast Rice

• 150 g, thinly sliced — Boneless skinless chicken breast, raw
• 160 g cooked brown rice — Cooked long-grain brown rice
• 12 g fresh lemongrass, tender inner core finely minced — Fresh lemongrass
• 80 g, thinly sliced — Raw red bell pepper
• 60 g, thinly sliced — Raw carrots
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 15 g fresh lime juice — Fresh lime juice
• 4 g, finely grated — Raw garlic
• 9 g (2 tsp) avocado oil — Avocado oil

Method

1. 1Mix the lemongrass-soy-lime sauceStir the minced lemongrass, soy sauce, rice vinegar, lime juice, garlic, and 15 g water.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve half in a clean bowl for the red pepperReserve half in a clean bowl for the red pepper and carrots before the rest contacts the chicken.Look for: The lemongrass is minced nearly to a paste and evenly suspended in the soy-lime sauce.Safety: Keep the clean reserved lemongrass-soy-lime sauce away from the raw chicken and its utensils.
3. 3Cook the lemongrass chickenToss the chicken with the non-reserved lemongrass-soy-lime sauce. Heat the avocado oil over medium-high, add the chicken in one layer.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Cook for 4 minutesCook for 4 minutes; turn and cook for 3 to 4 minutes more until the thickest piece reaches 165°F. Transfer to a clean plate.8 min · 165°FLook for: The chicken is browned, the lemongrass is fragrant, and the thickest piece reads 165°F.Safety: Wash hands and sanitize raw-chicken surfaces; verify 165°F with a clean thermometer and discard any lemongrass-soy-lime sauce left in the raw-chicken bowl.
5. 5Cook the red pepper and carrotsAdd the red pepper and carrots to the skillet and cook for 3 minutes.3 minLook for: This cooking stage is complete and the food is ready for the next action.
6. 6Pour in the clean reserved lemongrass-soy-lime saucePour in the clean reserved lemongrass-soy-lime sauce and simmer for 2 minutes, then return the chicken for 1 minute.3 minLook for: The red pepper and carrots are tender-crisp and the lemongrass-soy-lime sauce lightly coats the fully cooked chicken.Safety: Bring the clean lemongrass-soy-lime sauce to a full simmer and use a clean utensil for the cooked chicken.
7. 7Build the breakfast bowlHeat rice until steaming. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Spoon it into one bowlSpoon it into one bowl. Add all chicken, vegetables, and pan juices, distributing the lemongrass coating evenly.Look for: The rice is hot and the chicken remains moist with no watery sauce pool.Safety: Serve promptly or refrigerate within 2 hours.