Lemongrass Chicken Banh Mi Bowls

• 2 stalks lemongrass, chopped
• 1 garlic clove, chopped
• 2 tablespoons soy sauce or 2 tablespoons tamari
• 1 tablespoon sesame oil
• 2 chicken breasts
• 1 cup julienned daikon radish
• 1 cup julienned carrot
• 1 cup julienned cucumber
• 1 teaspoon salt
• 2 tablespoons sugar
• 14 cup rice wine vinegar
• 14 cup water
• 2 cups cooked brown rice
• 1 jalapeno, seeded and sliced
• cucumber, some thin slices
• hoisin sauce, to taste
• 3 sprigs fresh cilantro

1. mix together the lemongrass, garlic, soy sauce, and sesame oil.
2. rub it all over the chicken and let the chicken marinate in the fridge for half an hour.
3. immediately make the slaw.
4. for the slaw, combine all ingredients in a large bowl, cover, and then refrigerate until ready to use.
5. (you want it to sit for at least half an hour.
6. ).
7. once the chicken is done marinating, slice it thinly and then cook in a little olive oil over medium heat.
8. to assemble your bowls, drain the slaw, and then on a bed of rice, layer the chicken, slaw, and remaining fixins as desired.

stalks lemongrass, garlic, soy sauce, sesame oil, chicken breasts, radish, carrot, cucumber, salt, sugar, rice wine vinegar, water, brown rice, jalapeno, cucumber, hoisin sauce, cilantro

Taken from www.food.com/recipe/lemongrass-chicken-b-nh-m-bowls-522186 (may not work)