Vietnamese Lemongrass Chicken

• 2 chicken breasts (bones and skin removed), cut into one inch cubes
• 2 tbs vegetable oil (any neutral oil will do)
• 2 tbs granulated sugar (I prefer raw cane sugar)
• 5 tbs fish sauce (the more the better!)
• One medium red onion, diced
• 2 stalks of lemongrass, cut into 1.5 inch lengths
• 3 Thai chile peppers
• 1 tbs turmeric
• 3 tbs of crushed black peppercorns
• 1 scallion or garnish

1. In a large mixing bowl, combine the chicken with the fish sauce, black pepper, and 1 tbs of the sugar.
2. In small pot over medium-low heat, add 2 tbs of vegetable oil and the remaining 1 tbs of sugar. Once the mixture has become dark and thick, add the onions and stir for about 20 seconds.
3. Heat a wok (or skillet) over medium-high heat and add the chicken. Now, add the mixture from the small pot and stir fry.
4. After stir frying for about 4 minutes add the lemon grass, chile peppers, and turmeric. Stir fry until the chicken is fully cooked (chicken should be browned yet tender and juicy on the inside).
5. Garnish with chopped scallion and serve with couscous or steamed rice.

chicken breasts, vegetable oil, sugar, fish sauce, red onion, stalks of lemongrass, chile peppers, turmeric, black peppercorns, scallion

Taken from www.epicurious.com/recipes/member/views/vietnamese-lemongrass-chicken-50013544 (may not work)