Vietnamese Lemongrass Chicken

• 907 g2 lb boneless skinless chicken thighs, cut into ¾-inch cubes
• 4 g3/4 tsp kosher salt
• 2 ml1/2 tsp black pepper
• 3 stalks3 stalks lemongrass, tender inner cores only, finely minced
• 4 cloves4 cloves garlic, minced
• 30 ml2 tbsp shallot, minced
• fish sauce
• light brown sugar or palm sugar
• 15 ml1 tbsp soy sauce
• 15 ml1 tbsp neutral oil
• 5 g1 tsp freshly grated ginger
• 2 ml1/2 tsp sambal oelek or 1 Thai chili, minced (optional)
• 1 large1 large yellow onion, cut into ½-inch wedges
• 22 scallions, cut into 2-inch lengths
• 5 ml1 tsp lime juice
• cilantro leaves

Instructions

1. 1 Toss chicken with salt and pepper. Stir together lemongrass, garlic, shallot, fish sauce, sugar, soy sauce, oil, ginger, and chili if using. Add to chicken and mix thoroughly. Cover and refrigerate at least 30 minutes or up to 24 hours.
2. 2 Bring chicken to room temperature for 15 minutes. Heat 1 tablespoon neutral oil in a 12-inch skillet or wok over high heat until lightly smoking. Shake excess marinade from chicken.
3. 3 Add chicken in a single layer and cook, undisturbed, until well caramelized on one side, about 3 minutes. Toss and continue cooking until mostly cooked through, 2–3 minutes longer.
4. 4 Add onion wedges and toss constantly until slightly softened but still crisp-tender, about 2 minutes. Stir in scallions, cook 30 seconds, then remove from heat. Splash with lime juice and scatter cilantro over top. Serve immediately with jasmine rice.