2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
2 teaspoons soy sauce
2 teaspoon oyster sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon cracked black pepper
1 tablespoon fish sauce
1 1/2 pounds chicken thighs or chicken breast (cube)
2 stalk scallions (cut into 1/2-inch length)
garnish: sliced red onion
sliced jalapeno (if you want more heat)
***Oil for cooking
Cut chicken into 2 inch cubes or strips.
Mix canola oil, lemongrass, soy sauce, brown sugar, cracked black pepper, garlic, oyster sauce, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeño; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve with jasmine white rice.
NOTE: I like to use this recipe for chicken thighs…I usually leave the WHOLE CHICKEN THIGH and marinate it then GRILL it. I find that the chicken thigh is better because its not as dry as chicken breast.