Spicy Lemongrass Chicken

• 1 1/2 pounds skinless, boneless chicken thighs, fat trimmed, meat 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
• 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 jalapeno, 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.
3. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes.
4. Transfer the chicken to a plate.
5. Repeat with the remaining chicken.
6. Heat the remaining 2 tablespoons of oil in the skillet.
7. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes.
8. Add the wine and cook until slightly reduced, about 1 minute.
9. Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeno; bring to a boil.
10. Add the chicken to the sauce and simmer until heated through, then serve.

skinless, canola oil, kosher salt, only, red onion, garlic, chinese cooking wine, sauce, oyster sauce, asian chili paste, scallions, red chiles, jalapeno

Taken from www.foodandwine.com/recipes/spicy-lemongrass-ginger-chicken (may not work)