Recipes
Photo by Nina Gallant
Ingredients
2 chicken breasts, boneless and skin-on, 1-inch dice
1 tablespoon cornstarch
Canola or grapeseed oil
Kosher salt to taste
1 tablespoon fish sauce plus more to taste
1 red onion, thin sliced
2 stalks lemongrass, white part minced*
4 cloves minced garlic
2 tablespoons sake
4 dried red chilis
1 tablespoon oyster sauce
1 jalapeno, sliced
1 bunch scallions, green part cut into 1-inch lengths
Directions
1. In a medium bowl, combine chicken, cornstarch and one tablespoon oil. Season with salt and fish sauce to taste.
2. In a wok over high heat, add 1/2 cup oil. Add chicken and cook until it is just cooked through, about a minute or two. Strain out excess oil, leaving chicken in the wok.
3. Add onion, lemongrass and garlic to the wok. Toss and cook a minute. Then add sake, one tablespoon of fish sauce, dried chiles, oyster sauce, jalapenos and scallions and toss. Cook a minute to heat all ingredients through. Check the seasoning and adjust if necessary. Serve over house rice.
* First cut the lemongrass into thin slices then cut very fine.
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