Spicy Lemongrass Chicken stir fry

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  680g

• Canola oil

  ⅜ cup or 82g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemongrass

  Freshdirect

  200g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 tsp or 6g

• Cooking wine

  Alcoholic beverage

  12 tsp or 59g

• Oyster sauce

  Ready-to-serve

  1 ⅓ tbsp or 24g

• Chile

  Patak's

  1 tablespoon or 100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 large or 100g

Directions

1. In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, salt, and pepper.
2. In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
3. Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion, and garlic; cook over high heat, stirring, until fragrant, 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chile paste, scallions, dried chiles, and jalapeno; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve.
4. (source: https://www.foodandwine.com/recipes/spicy-lemongrass-chicken)