2lbsboneless skinless chicken thighscut into bite-size cubes
2clovesgarlicpeeled and finely minced
1stalk of lemongrasstrim the woody bottom and the skinny woody stalks on top and then peel off several outer layers and then slice the stalks thinly into rings and then chop them finely with your knife
6shallotspeeled and thinly sliced
2Tbspof Shaoxing wine/dry sherry
4stalks of spring onioncut into 2-inch pieces
1Tbspof red chili pastecan be store-bought
3Tbspof chopped roasted peanuts
3Tbspof fish sauce or more to taste
1Tbspof sugar
¼cupof grape seeds oil or oil of your choice
Instructions
Preheat a wok or skillet until really hot (it is best if you use a wok, but if you don't have one, don't worry). If you use wok, the smoke should started to come out. Add in the oil and heat for about 10 seconds or so and swirl the oil around to cover the sides of the wok or skillet. Add in the chicken and use the spatula to press the chicken against the wok or skillet and cook for about 2 minutes. They should be lightly browned on both sides. The chicken is not fully cooked at this point. Add in onion, garlic, minced lemongrass and stir to mix everything for about 1 minute. Add in the wine and the wok/skillet will sizzle. Use the spatula to scrap off and browned bits
Season with fish sauce, sugar, and chili paste. Stir to mix everything. Have a taste and add more fish sauce or sugar to your liking. The dish is savory with just a little hint of sweetness. Lastly add in the spring onion and cook for another 1 minute. Turn off the heat and transfer to a serving platter. Garnish with chopped roasted peanuts and serve immediately