|Boneless chicken breast||1 Pound, cut into strips|
|Fish sauce||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Green onions||3 , cut into 1-inch pieces|
|Minced garlic||1 Tablespoon|
|Oil||2 Tablespoon (For Stir Frying)|
|Red chilies||2 , seeded and julienned|
|Chopped basil leaves/Mint leaves/combination||1⁄4 Cup (4 tbs)|
1. 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. Toss to coat chicken evenly and allow to marinate 1/2-1 hour.
2. In a wok or skillet heat oil over medium-high heat. Add chiles, stir-fry a few seconds, and add chicken mixture. Stir-fry until chicken shows no trace of pink (about 3-4 minutes). Add a little water if necessary to prevent scorching. When chicken is done to taste sprinkle with remaining fish sauce, toss with basil or mint, and transfer to serving platter.