A quick cook and serve dish in a wok or skillet.

Ingredients:

• 1 ½ cup of boneless, skinless chicken breast cut in ¾-inch cubes
• 4 tbsp vegetable oil
• 2 Plump stalks of lemongrass, chopped (inner white stalk and bulb only)
• 1 Red onion chopped
• 2 tsp minced garlic
• 2 tbsp rice vinegar diluted in 2 Tbsp water
• ½ cup Thai Stir-fry sauce
• 1 large jalapeno, chopped and de-seeded with kitchen gloves
• 5 small Asian chili's, also chopped
• 1 tbsp Oyster sauce
• Salt and pepper to taste

Procedure:

1. In a medium bowl, coat chicken with 2 tbsp of oil, salt and pepper.
2. Stir fry until browned. Remove.
3. Add 2 tbsp of oil to wok or skillet
4. Fry onion, garlic, and lemongrass until fragrant
5. Add chilis, jalapeno, Stir-fry sauce, and 4 tbsp diluted vinegar and boil.
Add chicken and oyster sauce and heat through.
6. Serve over jasmine rice.