Lemongrass Chicken

Slice chicken breast into thin strips (about ¼-inch thick). Mince lemongrass white and light green parts finely. Mince ginger and garlic. Slice red onion into wedges and bell pepper into strips.

In a small bowl, combine fish sauce, lime juice, and sugar; stir until sugar dissolves. Set sauce aside.

Heat coconut oil in a wok or large skillet over high heat until shimmering. Add chicken strips in a single layer and cook 3–4 minutes without stirring, until edges turn white.

Stir chicken and cook 2–3 minutes more until cooked through. Transfer to a plate.

In the same wok, add minced lemongrass, ginger, and garlic; stir-fry for 1 minute until fragrant. Add red onion and bell pepper; stir-fry 3–4 minutes until vegetables soften slightly.

Return chicken to the wok. Pour in prepared sauce and toss everything together for 1–2 minutes until sauce coats the chicken and vegetables evenly.

Divide cooked jasmine rice among bowls. Top with lemongrass chicken and vegetables. Garnish with sliced green onion and sesame seeds. Serve immediately.