Thursday night: Southeast Asian Chicken Saute

This was the second way of the "Southeast Asian chicken two ways" from BittmanWorld. I used bone-in chicken thighs and added some minced lemongrass to the spice mixture.
I also flash fried some collard greens [CSA] with spring onions and a bit of rice vinegar.

We accompanied these two delights with sticky rice and a green salad. I do love that caramel/fish sauce component of Vietnamese food, oh yes I do.