1.Cook rice for serving while you prep. In a medium bowl or large bag, combine ½ the Lemongrass White Balsamic, fish sauce, brown sugar, one jalapeño, seeded and minced, garlic, and chicken. (Seal bag and) Toss to combine. Let marinade all day (or at least 4 hours).
2. In a large skillet or wok heat remains vinegar over medium high. Add chicken and cooked until browned. Add thinly sliced jalapeño that remains and onion and cook until onion in soft. Add stock, reduce to low, cover, and cook for 5 minutes or until chicken is cooked though. Add juice of one lime.
3. While chicken cooks, toast uncooked rice over medium high heat in a small skillet until golden brown. Remove from heat and grind into a course power using a mortar and pestle or clean coffee grinder. Set aside. 4. Remove lid and cook on high until liquid thickens. Divide cooked rice and chicken for serving. Sprinkle with toasted rice and cilantro. Serve with a lime wedge.
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