Lemongrass Chicken

1. 1

   Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.

2. 2

   Cut these strips into 2-inch pieces.

3. 3

   Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.

4. 4

   Let marinate for 5 to 10 minutes.

5. 5

   Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.

6. 6

   What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.

7. 7

   Mince the core finely: You'll need about 2 tablespoons.

8. 8

   Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.

9. 9

   Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.

10. 10

    Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.

11. 11

    Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.

12. 12

    Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.

13. 13

    Sprinkle the chicken with the cilantro, if desired, and serve at once.

* Per serving · 4 servings · Values may vary.