Instructions: Cut chicken into thin bite-sized strips. Combine the cornstarch, water and chicken in a bowl. Toss to coat the meat evenly. Set aside to marinate for 15 minutes.

Heat 1 1/2 tablespoons of the oil in a skillet over high heat. Add the chicken and stir until the edges turn white, about 3 minutes. Transfer to a plate and keep warm.

Wipe the pan clean. Add the remaining 1 1/2 tablespoons of oil and heat over medium heat. Add the garlic, chiles and half of the lemongrass and stir until fragrant, about 10 seconds. Add the onion and chicken stock and cook until the onion is soft, about 5 minutes.

Stir in the chicken, remaining lemongrass, fish sauce and granulated and brown sugars and cook until the chicken is cooked through, about 3 to 4 minutes. Transfer to a plate, garnish with the cilantro and serve immediately.

This recipe yields 4 servings.

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