Stir-fried Chicken with Lemongrass

Lemongrass is an herb widely used in Asian cuisines. It has a citrus flavor and can be used fresh or dried. It is commonly used to flavor tea or soup, or to marinate fish and meats. Asian people use lemongrass to against colds, coughs, nasal congestion, and they also believe that drinking lemongrass daily will help the body to fight cancer cells. With all the good benefits that lemongrass provide, I will share the best selling item in my family's restaurant here – stir-fried chicken with lemongrass. Enjoy!
Ingredients:
2 boneless, skinless chicken breasts and thighs, cut into bite -size pieces
Stir-fry sauce:
1/4 cup water
1 tbs fish sauce
1 tsp salt
2 tbs sugar
1 tbs oyster sauce
Other;
2 cloves garlic, minced
2 fresh stalks lemongrass, white part only, minced
1 shallot, sliced
1 to 2 fresh hot chilies, chopped
2 tbs coconut oil
2 tsp molasses
1/2 cup white onions, thickly sliced, 1/4 inch wide
2 green onions, sliced

Serve with white rice

 Directions:
In a small bowl, combine the stir-fry sauce ingredients and mix well.
In another bowl, place chicken and pour 1/2 of the stir-fry sauce to marinade the chicken for 30 minutes.
In a medium skillet over medium-high heat, add coconut oil until almost smoking. Add marinated chicken. Cook chicken until brown (7 to 10 minutes). Add molasses and stir to coat chicken. Remove from skillet.

Turn heat down and add shallot, garlic, chilies, and lemongrass. Sauté until fragrant (about 3 minutes). Do not let the spices burn.

Add the chicken back and the white onions to the skillet and add the remaining stir-fry sauce. Stir and cook for another 15 minutes.

 Add green onions during the last few minutes.

Pour into the serving plate and serve with rice.