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 jalape\u00f1o, seeded and thinly sliced <\/p>\n
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.<\/p>\n
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.<\/p>\n
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 jalape\u00f1o; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve.<\/p>\n
Serve with Steamed jasmine rice. Serves 4-6.<\/p>\n
Vietnamese Stir Fry Sauce<\/p>\n
1 1\/2 cups chicken stock, preferably homemade
1\/4 cup plus 1 tablespoon Asian fish sauce
1 tablespoon sugar <\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 pounds skinless, boneless chicken thighs, fat trimmed, cut into 3\/4-inch pieces1\/4 cup plus 2 tablespoons canola oilKosher salt and freshly ground pepper2 plump stalks of lemongrass, tender white inner bulb only, minced1 medium red onion, quartered lengthwise and thinly sliced crosswise2 teaspoons minced garlic1\/4 cup Chinese cooking wine, sake or water1\/2 cup Vietnamese … <\/p>\n