Vietnamese Spicy Lemongrass Chicken

• 1/4 cup plus 2 tablespoons canola oil
• 1 1/2 lb skinless, boneless chicken thighs, fat trimmed, meat cut into 3/4-inch pieces
• 2 stalks lemongrass minced
• 1 red onion julienned
• 2 tsp minced garlic
• 1/4 cup sake or water
• 1 tbsp oyster sauce
• 1 tsp chilli paste
• 4 scallions julienned
• 5 small dried chillis
• 1 jalapeno seeded and finely chopped

1. In a medium to large 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 wok, heat 2 tablespoons of the canola oil.
3. Add half of the chicken and stir-fry over high heat until browned, 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 sake and cook until slightly reduced, about 1 minute.
9. Add the 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.

canola oil, skinless, stalks lemongrass minced, red onion, garlic, sake, oyster sauce, chilli paste, scallions, chillis

Taken from cookpad.com/us/recipes/345085-vietnamese-spicy-lemongrass-chicken (may not work)