Stir-Fried Lemongrass Chicken | Williams Sonoma

Ingredients

• 2 lemongrass stalks, white portion only, chopped
• 2 shallots, roughly chopped
• 2 Tbs. roughly chopped peeled fresh ginger
• 3 garlic cloves, roughly chopped
• 1 jalapeño chile, seeded and roughly chopped
• 1 tsp. kosher salt
• 5 Tbs. (3 fl. oz./80 ml) canola oil
• 1 1/2 lb. (750 g) boneless, skinless chicken thighs, cut into<br>   1-inch (2.5-cm) cubes
• 4 tsp. soy sauce  
• 1 Tbs. Asian fish sauce
• 1 tsp. rice vinegar
• 1/2 tsp. sugar  
• 1/2 tsp. cornstarch
• 1/8 tsp. freshly ground pepper
• 1 small yellow onion, halved and thinly sliced
• 2 Tbs. torn fresh basil leaves