Makes 6-8 servings.

Long days at the lake and warm breezy nights have us craving zesty flavors. This chicken recipe is simple to whip up, yet hearty enough to satisfy hungry tummies that have been busy all day. The chicken is fried in coconut oil, which is optimal for high heat. Many traditional oils such as olive are not ideal for cooking with because they turn rancid quite quickly upon heating. Consuming these rancid oils in turn can cause gut damage. If coconut oil isn’t your thing, try avocado oil or butter. Savory fish sauce, zesty limes, and sweet veggies combine to create a heavenly flavor profile. Altogether, a perfectly satisfying,  citrus crunch to end a warm summer day.

What you need:
Cutting board
Knife
2 Mixing bowls
Food processor
Frying pan
Ingredients:
3 lbs chicken thighs
2 limes
2 lemongrass stalks
2-3 tablespoons fish sauce
Coconut oil
3 carrots
2 red bell peppers

Cut up thighs into bite-sized pieces. Place in bowl and squeeze the juice of one lime over the chicken. Season with about a tablespoon of fish sauce. Remove tough outer layers of lemongrass and cut lemongrass into 1/2” pieces. Shred finely in food processor. Mix into chicken and let marinade for a half hour.

Heat frying pan (grill pan if possible) over medium heat until hot. Add coconut oil. When oil is melted, do a tester piece by adding one piece of marinated chicken to the pan and cooking on both sides until browned and crispy. Taste to see if there is enough salt and lime and add more lime and fish sauce if necessary. Cook in batches in a single layer until all are cooked through.

Meanwhile, julienne carrots and bell peppers and place in a bowl. When chicken is done, add carrots and bell peppers to the same pan and stir fry over medium high heat until crisp tender (about 5 minutes). Season with lime juice and fish sauce and mix with chicken for a beautiful presentation.