Braised Lemongrass Chicken

• 2 tablespoons vegetable oil
• 4 shallots, minced
• 3 garlic cloves, minced
• 1 lb chicken thigh, cut in 1 inch pieces
• 4 stalks lemongrass, white part only cut into 1 inch pieces
• 1 teaspoon thai red chili pepper, minced (optional)
• 1/4 cup chicken stock
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 red bell pepper, seeded and cut in 1 inch pieces
• 2 green onions, chopped
• 2 tablespoons roasted peanuts, chopped

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add shallots and garlic, cook for 1 minute, or until they start to color.
3. Add chicken and stir fry until light golden, about 4 minutes.
4. Add lemongrass, chile (if using), stock, fish sauce, lie juice, and sugar. Bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add red pepper and cook for 5 minutes, or until chicken is cooked through.
5. To serve, sprinkle with green onions and peanuts.

vegetable oil, shallots, garlic, chicken thigh, stalks lemongrass, thai red chili pepper, chicken stock, fish sauce, lime juice, brown sugar, red bell pepper, green onions, peanuts

Taken from www.food.com/recipe/braised-lemongrass-chicken-505697 (may not work)