1 1/4 Boneless Skinless Chicken Breasts
1 1/2 Honey
3 Fish Sauce
2 Soy Sauce
1 1/2 Fresh Lemongrass
3 Canola Oil
1 Garlic Cloves
3 Onion
Fresh Cilantro


Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
Cut these strips into 2-inch pieces.
Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
Let marinate for 5 to 10 minutes.
Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
Mince the core finely: You’ll need about 2 tablespoons.,
Just before serving, heat a wok (preferably nonstick over high heat and swirl in the oil.
Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.,
Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
Sprinkle the chicken with the cilantro, if desired, and serve at once.