Thai Green Chile Stir Fry on Bed of Shredded Lettuce

Ingredients

• 4 servings pepper black freshly ground
• 1.5 pounds meat from a rotisserie chicken thinly sliced
• 1 cup chicken stock see 
• 1  fresno chile chopped
• 2  jalapeño chilies seeded coarsely chopped
• 1 handful cilantro leaves fresh
• 2 tablespoons high-temperature cooking oil 
• 1 tablespoon brown sugar dark
• 4 cloves garlic peeled
• 1 inch ginger minced grated
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 large head iceberg lettuce shredded chilled cored quartered well
• 2  juice of lime juiced
• 4 servings kosher salt if not using fish sauce
• 1 stalk lemongrass 
• 1 handful mint leaves fresh
• 1  bell pepper sweet red thinly sliced
• 1 large shallots chopped
• 2 tablespoons tamari sauce 
• 1  onion sweet yellow thinly sliced

Equipment

• food processor
• frying pan
• pot
• wok

Directions

1. Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough.
2. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
3. Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
4. Heat the oil in a wok or large saute pan over high heat; add the chicken and brown.
5. Remove to a plate.
6. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan.
7. Serve stir-fry on a bed of shredded lettuce.