Chicken Stir-Fry with Lemongrass, Tamarind and Chilies

Makes 4 to 6 servings as part of multi-dish meal

1 lb. (454 g.) Chicken thigh meat (boneless/skinless), bite size strips, about 1/2 inch (1.3 cm.) thick
4 tsp. Fish sauce, (nıÎc mƒm) (divided use)
1/2 tsp. Coarsely ground black pepper
1 to 2 Thai bird chilies, minced
2 stalks Lemongrass, trimmed and finely minced (pg. 102)
3 cloves Garlic, minced
2 Tbsp. Vegetable oil
1 small Onion, sliced into 2-inch (5 cm.) lengths, about 1/4 inch (0.6 cm.) thick
1 Tbsp. Vietnamese caramel sauce or dark brown sugar
1 Tbsp. Tamarind pulp (pg. 109)
1/4 cup Chicken broth or stock
1/4 cup Roughly chopped cilantro (leaves and stems)

Marinate chicken in 2 tsp. fish sauce, black pepper, chilies, lemongrass, and garlic for 15 minutes at room temperature.
Heat a large sautœ pan (10 to 12 inch or 25 to 30 cm.) or wok over high heat; add oil and onions. Cook until translucent and begining to brown. Add chicken; stir occasionally until almost completely cooked, about, 5 minutes. Add fish sauce, caramel sauce, tamarind, and chicken broth. Simmer 15 seconds; taste and adjust sauce with fish sauce and caramel.
Stir in cilantro, and remove from heat. Serve over steamed rice.

1. Combine sugar and 1/4 cup of water in small saucepan until a smooth paste is formed.
Heat over medium heat until mixture begins to bubble and sugar is melted.
Continue to simmer without stirring until it turns very deep brown. It will be foaming and smoke will start to rise, color should be reddish-black.
Stand back as you cautiously add water: it will boil vigorously and a lot of steam will rise. Be careful.
Whisk to dissolve any seized sugar. Cool, transfer to a container to use as needed.