1 1/2 pounds skinless, boneless chicken thighs, fat trimmed, cut into 3/4-inch pieces
1/4 cup plus 2 tablespoons canola oil
Kosher salt and freshly ground pepper
2 plump stalks of lemongrass, tender white inner bulb only, minced
1 medium red onion, quartered lengthwise and thinly sliced crosswise
2 teaspoons minced garlic
1/4 cup Chinese cooking wine, sake or water
1/2 cup Vietnamese Stir Fry Sauce (see below)
1 tablespoon plus 1 teaspoon oyster sauce
1 teaspoon Asian chili paste
4 large scallions, cut into 1/2-inch lengths
5 small dried red chiles
1 large jalapeño, seeded and thinly sliced
1) In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper.
2) 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.
3) 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.
Serve with Steamed jasmine rice. Serves 4-6.
Vietnamese Stir Fry Sauce
1 1/2 cups chicken stock, preferably homemade
1/4 cup plus 1 tablespoon Asian fish sauce
1 tablespoon sugar
In a small saucepan, bring the stock to a boil. Remove from the heat and add the fish sauce and sugar; stir until the sugar is dissolved. Let cool.