Stir-fried Chicken with Lemongrass and Chiles

This was the last dish we made before heading off for vacation in Cambodia and Thailand. I had low expectations for it because it was one of those low effort dishes just to have something to eat before leaving. But quick and easy doesn't mean a dish isn't delicious and the sauce on this dish is outstanding with its pairing of onions, lemongrass, and chilies. I have a vague recollection that we added something green to the mix so I wouldn't have to bother with a side dish and that it worked really well, but I don't recall what it was (maybe bok choy). Happy New Year!

One year ago: (on hiatus)
Two years ago: Loin lamb chops with apricot sauce
Three years ago: Boiled Beef Slices in a Fiery Sauce
Four years ago: Spiced Braised Nyonya Pork
Five years ago: Greek Style Penne with Lamb, Parnsips, Cinnamon and Feta
Six years ago: Spinach and Cheese Strata

Stir-fried Chicken with Lemongrass and Chiles (from Pleasures of the Vietnamese Table)

Ingredients
2 tsp cornstarch
1 tbsp water
2/3 lb boneless, skinless chicken (thigh or breast), cut into thin bite-sized strips
3 tbsp vegetable oil, divided
2 cloves garlic, chopped
2 tsp chopped fresh chilies or dried flakes
2 lemongrass stalks, white part only, finely chopped (~1/4 cup), divided
1 yellow onion, thinly sliced lengthwise (1 cup)
1/2 cup chicken broth
1 tbsp fish sauce
1 tsp sugar
2 tsp caramel sauce OR 1 tsp light brown sugar
5 sprigs cilantro, cut into 2" lengths

1. Combine cornstarch, water and chicken in bowl. Toss to coat and marinate for 15 minutes.
2. Heat 1 1/2 tbsp oil in skillet over high heat. Add chicken and stir until edges turn white, ~ 3 minutes. Transfer to plate.
3. Wipe pan clean and add remaining 1 1/2 tbsp oil and heat over moderate heat.
4. Add garlic, chiles, and HALF of lemongrass and stir until fragrant, ~10 seconds.
5. Add onion and chicken stock and cook until onion is soft, ~10 minutes.
6. Stir in chicken, remaining lemongrass, fish sauce, sugar, and caramel sauce and cook until chicken is cooked through, ~ 3 to 4 minutes.
7. Transfer to a plate, garnish with cilantro, and serve.