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1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 stalks of lemongrass, finely chopped
3 cloves garlic, minced
1-2 red Thai chilies, thinly sliced (adjust to spice preference)
1 small onion, sliced thinly
2 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon honey or sugar
1 tablespoon rice vinegar or lime juice
1/4 teaspoon black pepper
Fresh cilantro or green onions, for garnish
Prepare the chicken: If using chicken breasts, cut them into small pieces, about 1-2 inch chunks. Chicken thighs work well for more flavor and tenderness.
Marinate the chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 tablespoon honey or sugar, and 1/4 teaspoon black pepper. Mix well and let it marinate for at least 20-30 minutes.
Prepare the lemongrass: Peel the tough outer layers of the lemongrass stalks and finely chop the inner soft part. You can also smash the lemongrass stalks with the back of a knife to release more aroma before chopping.
Cooking:
Heat the vegetable oil in a large pan or wok over medium heat.
Add the chopped lemongrass, minced garlic, and sliced chilies. Sauté for 2-3 minutes, allowing the ingredients to release their fragrance.
Add the marinated chicken pieces to the pan and stir-fry for about 5-7 minutes, until the chicken is cooked through and lightly browned on the edges.
Add the sliced onion and cook for another 2 minutes until tender.
Finishing touches: Drizzle with rice vinegar or lime juice for a hint of acidity. Taste and adjust seasoning if necessary (you may want to add a bit more soy sauce, fish sauce, or honey, depending on your taste).
Serve: Garnish with fresh cilantro or chopped green onions. This dish pairs beautifully with steamed jasmine rice or vermicelli noodles.