4 boneless, skinless chicken breasts
1 1/2 Tbs. honey
3 Tbs. fish sauce or soy sauce
1 to 2 stalks fresh lemongrass (2 tablespoons minced)
1 1/2 Tbs. canola oil
3 cloves garlic, minced
1 large onion, thinly sliced (about 2 cups)
3 Tbs. chopped fresh cilantro or mint for garnish (optional)
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 cream-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 onion 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.
Points per serving:5
Number of servings:4