Spicy Lemongrass-Ginger Chicken

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1 1/2 pounds skinless, boneless chicken thighs, fat trimmed, meat cut into 3/4-inch pieces

1/4 cup plus 2 tablespoons canola oil

Kosher salt and freshly ground pepper

2 plump stalks of lemongrass, tender white inner bulb only, minced

1 medium red onion, quartered lengthwise and thinly sliced crosswise

2 teaspoons minced garlic

1/4 cup Chinese cooking wine, sake or water

Vietnamese Stir-fry Sauce

1 tablespoon plus 1 teaspoon oyster sauce

1 teaspoon Asian chili paste

4 large scallions, cut into 1/2-inch lengths

5 small dried red chiles

1 large jalapeƱo, seeded and thinly sliced

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