Name: Lemongrass chicken
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 lb Boneless chicken thighs; 3 stalks Lemongrass; 2 Shallots; 5 cloves Garlic; 3 Thai bird chilies; 1 Yellow onion; 1 bunch Fresh cilantro; 2 cups Jasmine rice; 3 tbsp Fish sauce; 0.5 tsp Ground turmeric; 2 tbsp Sugar; 1 tsp Black pepper; 3 tbsp Vegetable oil

Lemongrass chicken

Chicken thighs stir-fried with lemongrass, chili and a touch of caramel. Big flavor in half an hour.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 lb Boneless chicken thighs
3 stalks Lemongrass(Asian market produce, sometimes Walmart produce. Swap: 3 tbsp lemongrass paste in a tube from the herb section)
2 Shallots
5 cloves Garlic
3 Thai bird chilies(or 1 jalapeño)
1 Yellow onion
1 bunch Fresh cilantro
2 cups Jasmine rice
3 tbsp Fish sauce(Walmart Asian foods aisle, or an Asian market. Swap: soy sauce)
0.5 tsp Ground turmeric· most people have this
2 tbsp Sugar· most people have this
1 tsp Black pepper· most people have this
3 tbsp Vegetable oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 30 minutes

Start the rice. Trim the lemongrass to the pale lower third, peel off the tough outer layer and mince it very finely. Mince the shallots, garlic and chilies. Slice the onion into wedges.
Cut the chicken into bite-size pieces and toss with half the lemongrass, 2 tbsp fish sauce, 1 tbsp sugar, the turmeric and pepper. Leave 15 minutes.
Heat the oil in a large skillet over medium heat. Fry the rest of the lemongrass with the shallots, garlic and chilies for 2 minutes until fragrant and just golden.
Turn the heat to high, add the chicken in one layer and leave it alone for 3 minutes to brown. Stir and cook 4 minutes more.
Add the onion, the remaining 1 tbsp sugar and 1 tbsp fish sauce, and 2 tbsp water. Toss for 3 to 4 minutes until the sauce turns sticky and caramel-colored and the chicken is cooked through.
Scatter with chopped cilantro and serve over rice.

Amounts are on the list above — they change with the number of people; the steps do not.