Step 1

Cut chicken thighs into thin slices or strips. Toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon five-spice powder, 2 teaspoons cornstarch, ½ tablespoon minced garlic and 1 tablespoon water. Then add 2 teaspoons oil and mix to combine. Set aside to marinate for 15 minutes.

Step 2

Place a large heavy-bottomed pan over medium heat. Once the pan is hot, add cooking oil to coat the bottom. Add lemongrass slices once the oil is hot, stir and cook for about 2 minutes until lemongrass has reduced in volume and looked slightly golden and it smells aromatic. Transfer most of the lemongrass to a clean bowl.

Step 3

Add julienned ginger and sauté until fragrant and softened, up to a minute. Then add the remaining minced garlic and sauté briefly until fragrant.

Step 4

Increase the heat to medium-high, then add chicken and let them cook undisturbed for about 30 seconds to give them a nice sear. Then stir and cook for another 6-7 minutes.

Step 5

Add back lemongrass and also add oyster sauce, fish sauce and all the chili peppers. Stir and toss for 1-2 more minutes until chicken is fully cooked and flavors are combined. Adjust seasonings to taste.

Step 6

Drizzle sesame oil over the chicken and give everything a final stir. Transfer to clean plates and serve.