Slice the Chicken breast (2 lb) into bite size pieces and marinate with 2T salt, 2T sugar.

Tip · Do this at the beginning so it can marinate as we chop up our aromatics.

Rinse and cook the White rice (long-grain) (2 cup) in a rice cooker. For 2 cups of rice, use 3 cups of water.

Mix together the Fish sauce (4 tbsp), Sambal (2 tbsp), Sugar (6 tsp) and Water (1 cup) into a bowl.

Chop up the Shallots (6 tbsp), Green onions (¼ cup). Cut 1 inch near the head of the Lemongrass (10 tbsp) and chop up the yellow interiors (peel away a few purple layers).

Add Canola oil (8 tsp) to a wok or pan on high heat, add the chopped aromatics and cook until fragant.

Add the Chicken breast (2 lb) and cook until brown.

Add the sauce mixture from (Step 3) and cook on medium low heat, covered with a lid.

1 or 2 minutes before done, add the chopped Green onions (¼ cup) and cook for 30s or until wilt.

Serve over rice!