Vietnamese Spicy Lemongrass Chicken Stir-Fry

1.Prepare all ingredients: thinly slice chicken thighs, mince lemongrass (white part only), mince garlic, thinly slice red chilies and onion, chop cilantro and green onion, and pick basil leaves.

2.Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.

3.Add minced lemongrass, garlic, and sliced red chilies to the wok. Stir-fry for about 1 minute until fragrant but not burnt.

4.Add the sliced onion and continue stir-frying for another 2 minutes until slightly softened.

5.Increase heat to high and add the sliced chicken to the wok. Stir-fry continuously for 5-7 minutes until the chicken is cooked through and starts to brown.

6.Season the chicken with fish sauce, soy sauce, sugar, black pepper, and a pinch of salt. Stir well to coat all pieces evenly.

7.Add the fresh Thai basil leaves, chopped cilantro, and green onion to the wok. Toss everything together and cook for an additional 1-2 minutes until the herbs are wilted and aromatic.

8.Drizzle the toasted sesame oil over the stir-fry (if using) and give a final toss.

9.Remove from heat and serve immediately over steamed jasmine rice for a complete meal.