Ingredients:
1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tbsp lemongrass, minced
4 cloves garlic, minced
1 shallot, minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp honey
1 tbsp olive oil
1 red chili, thinly sliced (optional for spice)
Freshly ground black pepper, to taste
Fresh cilantro, for garnish
Cooked rice, for serving
Instructions:
In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, honey, olive oil, and black pepper. Mix well.
Add chicken pieces to the marinade, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes, or ideally up to 2 hours.
Heat a large skillet or wok over medium-high heat. Add the marinated chicken (reserve the marinade) and cook until browned and cooked through, about 8-10 minutes.
Pour in the reserved marinade and stir well, allowing it to bubble and thicken slightly.
If using, add thinly sliced red chili for extra spice.
Remove from heat and garnish with fresh cilantro.
Serve hot over cooked rice.