Stir-fry with green chili peppers on a bed of lettuce

Ingredients:

• 1 stalk of lemongrass
• 1 cup chicken broth
• 2 jalapeños, seeded and coarsely chopped
• 1 chopped Fresno pepper
• 1 large shallot, chopped
• 4 cloves garlic, peeled
• 2.5 cm ginger root, grated
• 1 tbsp dark brown sugar
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons tamari or 1 tablespoon fish sauce
• Juice of 2 limes
• 2 tbsp vegetable oil for frying
• 700 g thinly sliced ​​chicken
• 1 red bell pepper, thinly sliced
• 1 sweet yellow onion, thinly sliced
• 1 large head iceberg lettuce, well chilled and very finely shredded

Preparation:

1. Peel the tough outer layers of lemongrass to reveal the pale yellow inner layer. Trim 2 inches from the base, cutting off the bulb. Slice thinly, down to the tough tips. Place the pieces in a small saucepan and add the broth and 1/2 cup water. Bring to a boil over medium heat and reduce by half. Strain the liquid and set aside.
2. Place the cooked lemongrass, chili, shallot, garlic, ginger, sugar, a handful of cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using fish sauce) in a food processor. Process until a paste forms.
3. Heat oil in a wok or large skillet over high heat; add the chicken and fry. Transfer to a plate.
4. Add a little more oil and cook the bell pepper and onion, stirring, for 2 minutes. Stir the pasta for 1 minute, then add the remaining liquid and stir. Return the chicken to the pan. Serve over shredded lettuce.