Spicy Lemongrass Chicken - Cooking Like Kate

In a bowl, combine the lemongrass paste, garlic, red chili, ginger, soy sauce, fish sauce, brown sugar, and sesame oil. Mix well.
2 tbsp lemongrass paste, 3 cloves garlic, 1 red chili, 1 tbsp ginger, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp sesame oil
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
1.5 lbs chicken breast
Preheat your oven to 375°F (190°C).
Heat avocado oil in an oven-safe skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the marinated chicken to the pan, spreading it out into a single layer. Allow it to sear without stirring for 2-3 minutes to get a nice brown crust on one side.
1 tbsp avocado oil
Flip the chicken pieces and sear the other side for an additional 2-3 minutes.
Transfer the oven-safe pan to the preheated oven. Bake for about 15-20 minutes or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Garnish with fresh cilantro and squeeze with fresh lime juice before serving. Serve the oven-seared spicy lemongrass chicken over a bed of jasmine rice.
1 tbsp lime juice, fresh cilantro for garnish, cooked jasmine rice for serving

You can add vegetables like bell peppers, snap peas, or broccoli to the pan before transferring it to the oven for added flavor.

Adjust the amount of chili according to your spice preference. You can also deseed the chili for a milder flavor.