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 jalapeño, seeded and thinly sliced
DIRECTIONS :
In a medium bowl ,toss the chicken pieces with canola oil, kosher salt and pepper .
In a large skillet , heat 2 tablespoons of the canola oil. Add half of the chicken and stir-fry over high heat for about 4 minutes until browned.
In the skillet heat the 2 remaining tablespoons of oil. Add the onion, lemongrass, and garlic and cook over high heat, stirring, until fragrant, 3 minutes. Add the wine and cook until slightly reduced, about 1 minute.
Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeño; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve.
