1poundbonelessskinless chicken thighs, cut into bite-sized pieces
1tablespoongrapeseed or other neutral oil
4green onionswhite part cut into 2-inch lengths, then cut into halves, green tops thinly sliced, divided
1large jalapeñothinly sliced (I did mine as a julienne, you could do that, or just slice it)
A slurry of 1 tablespoon cornstarch mixed with 1 tablespoon chicken stock
Mix the fish sauce, oyster sauce, and sugar together in a bowl, until the sugar is dissolved. Add the garlic and ginger, mix then add the chicken pieces. Massage the marinade into the chicken until it's well covered, then let it sit for 20 minutes.
Heat the oil in a wok or large skillet over, heat; when hot add the marinated chicken pieces; (there should not be much liquid in the bowl; if there is, do not add the liquid, only the chicken with the ginger and garlic clinging to it); stir-fry until the chicken is cooked, about 5 minutes, add the white parts of the green onion, along with the jalapeño and stir-fry for 2 - 3 minutes. Add the chicken broth and allow to simmer, vigorously, for 5 minutes; add the slurry and let thicken. Stir in half the cilantro and green onion tops; allow to wilt. Serve topped with remaining cilantro and the sliced green onion tops.