- Once you get cooking, this dish comes together very quickly, so I recommend you have all your ingredients prepped, measured out and ready to go.
- Heat a splash of oil in a large wok, sauté pan or non-stick frying pan over high heat. Add the chicken and stir fry, tossing frequently, until 90% cooked through, 3 to 5 minutes depending on the size of your pieces. Transfer the chicken to a plate.
- Add another splash of oil to the same pan and heat it over high heat. Add the aromatics (lemongrass, chillies, kaffir lime leaves, garlic and ginger) and stir fry, stirring constantly, until fragrant, 30 seconds to 1 minute. Be careful not to burn them!
- Return the chicken to the pan, add the palm sugar, dark soy sauce and fish sauce and toss well to coat. Cook, tossing very frequently, for 1 to 2 minutes, or until the sauce coats the chicken, then serve and enjoy!