Lemongrass Chicken Stir-Fry (Gà Xào Sả Ớt)

Ingredients

• 1 lb boneless, skinless chicken thighs ((450g))
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon five-spice powder
• 1 1/2 tablespoons minced garlic, divided
• 2 teaspoons cornstarch
• 2 teaspoons cooking oil ((plus more to cook))
• 6 medium lemongrass stalks, white parts only, sliced very thinly ((about 2/3 cup or 40-45g sliced))
• 1 tablespoon julienned ginger
• 1 tablespoon oyster sauce ((to taste))
• 1 teaspoon fish sauce ((to taste))
• 2 red banana peppers, or any non/mildly-spicy red chili peppers, seeds removed and thinly sliced  ((about 1/3 cup or 25g sliced))
• 1 bird's-eye chili, seeds removed and thinly sliced
• 1 teaspoon toasted sesame oil ((optional))

Steps

1. 1

   Cut chicken thighs into thin slices or strips. Toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon five-spice powder, 2 teaspoons cornstarch, ½ tablespoon minced garlic and 1 tablespoon water. Then add 2 teaspoons oil and mix to combine. Set aside to marinate for 15 minutes.

2. 2

   Place a large heavy-bottomed pan over medium heat. Once the pan is hot, add cooking oil to coat the bottom. Add lemongrass slices once the oil is hot, stir and cook for about 2 minutes until lemongrass has reduced in volume and looked slightly golden and it smells aromatic. Transfer most of the lemongrass to a clean bowl.

3. 3

   Add julienned ginger and sauté until fragrant and softened, up to a minute. Then add the remaining minced garlic and sauté briefly until fragrant.

4. 4

   Increase the heat to medium-high, then add chicken and let them cook undisturbed for about 30 seconds to give them a nice sear. Then stir and cook for another 6-7 minutes.

5. 5

   Add back lemongrass and also add oyster sauce, fish sauce and all the chili peppers. Stir and toss for 1-2 more minutes until chicken is fully cooked and flavors are combined. Adjust seasonings to taste.

6. 6

   Drizzle sesame oil over the chicken and give everything a final stir. Transfer to clean plates and serve.