Thai-Style Lemongrass-Braised Chicken with Snow Pea and Carrot Stir-Fry

Prepare the lemongrass by trimming the root ends and peeling away the tough outer layers. Finely mince the tender inner core until you have a fragrant, citrusy paste.

In a hot, seasoned wok or skillet, sear the dark meat chicken until golden brown, about 4-5 minutes. Add the minced lemongrass and aromatic garlic-onion base, tossing until the aroma fills the kitchen.

Add a splash of water and cover to braise the chicken until cooked through and succulent. Remove the lid to let any remaining liquid evaporate into a light glaze.

Introduce the julienned carrots, spaghetti squash, and snow peas. Stir-fry rapidly over high heat for 3 minutes until the vegetables are vibrant and tender-crisp.

Quickly fold in the rehydrated rice noodles, tossing everything together so the noodles absorb the lemony-chicken juices.

Plate immediately, garnishing with a final sprinkle of Fleur de Sel and cracked Tellicherry black pepper for depth. Serve hot, enjoying the balance of the bright lemongrass against the savory dark meat chicken.