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Rice Jones Lemon Grass Chicken

6 servings

• 1 1/2 pounds skinless, boneless chicken, cut in 1/4-inch slices
• 1 tablespoon cornstarch
• 1 teaspoon mirin (rice wine, optional)
• 3 tablespoons vegetable oil (divided use)
• 3 tablespoons minced garlic (divided use)
• 1/4 teaspoon black pepper
• Salt, to taste
• 1 small onion, cut in 1/4-inch wedges
• 4 stalks lemon grass, tough leaf part removed, interior finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/4 cup chicken stock or water
• 1 tablespoon sliced jalapeño chile
• 1 tablespoon chopped green onion
• 1 tablespoon chopped cilantro
• Steamed rice, for serving

In a bowl, combine chicken, cornstarch, mirin, 1 tablespoon oil, 1 tablespoon garlic, pepper and a pinch of salt. Let marinate for at least 15 minutes.

Heat remaining 2 tablespoons of oil in a wok over high heat. Sauté onion for 1 minute, or until it becomes fragrant. Cook chicken in two batches, each with half the remaining garlic and half the lemon grass. Cook for two or three minutes, until chicken turns opaque.

Combine both batches of chicken in wok. Add fish sauce, soy sauce, salt and chicken stock. Cook for a minute or two. Add chiles, green onion and cilantro.

Serve with steamed rice.

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