Instructions: 1. Chop chicken with a cleaver into braising pieces about 1 inch thick.

Remove tops and tough outer leaves of lemongrass and slice tender hearts as thin as possible. In a bowl combine chicken, lemongrass, 1 tablespoon of the fish sauce, sugar, salt, pepper, green onions, and garlic and toss to season chicken evenly. Marinate 1/2 to 1 hour.

2. in a wok or skillet heat oil over medium-high heat. Add chile, stir-fry a few seconds, and add chicken mixture. Stir-fry until chicken shows no trace of pink (about 10 minutes). Add a little water if necessary to prevent scorching. When chicken is done sprinkle with remaining fish sauce, toss with basil or mint if used, and transfer to serving platter.

Serves 4
with other dishes.

Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and cook over high heat (about 2 or 3 minutes).

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