Vietnamese Stir-Fry

Ingredients

• 1 tablespoon canola oil 
• 0.3 teaspoon kosher salt 
• 0.3 cup lemongrass fresh peeled finely chopped
• 0.3 cup lower-sodium soy sauce 
• 1 pound chicken breasts boneless skinless cut into bite-sized pieces
• 1.5 tablespoons sambal oelek (such as Huy Fong)
• 1.5 tablespoons sambal oelek (such as Huy Fong)

Equipment

• frying pan

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add lemongrass; saut for 1 minute, stirring frequently.
4. Add chicken to pan, and sprinkle with salt. Saut for 3 minutes or until lightly browned, stirring occasionally. Stir in sambal; saut for 30 seconds.
5. Add soy sauce; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.