- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Charles Phan stir-fries chicken until it's deeply golden, then cooks the aromatics and sauces separately before combining everything in the wok to meld the flavors.
Ingredient:
- 1 1/2 pounds skinless, boneless chicken thighs, fat trimmed and meat cut into 3/4-inch pieces
- 1/4 cup plus 2 tablespoons canola oil, divided
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black 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 tablespoon plus 1 teaspoon oyster sauce
- 1 teaspoon Asian chile paste
- 4 large scallions, cut into 1/2-inch pieces
- 5 small dried red chiles
- 1 large jalapeño, seeded and thinly sliced
- Jasmine rice, steamed, for serving
- 1 1/2 cups chicken stock, preferably homemade
- 1/4 cup plus 1 tablespoon fish sauce
- 1 tablespoon sugar
