Hot and spicy chicken with lemon grass

We like Asian dishes such as Thai and Vietnamese.
My husband has many recipe books and we cooked one of the new recipe. It is very Asian taste, which we really wanted to cook.

(recipe)

• cornstarch ... 1 teaspoon
• water ... 3 tablespoons
• skinless boneless chicken breast ... 1 pound (0.5cm thick and 3cm long)
• olive oil ... 3 tablespoon
• whole dried chillies ... 10 pcs or more (optional)
• lemon grass ... 1/4 cup (minced) preferably fresh
• garlic ... 1 table spoon ( minced)
• sugar ... 2 tablespoon
• chilli paste ... 1 table spoon or more (optional)
• small fresh red chilli ... 1 pc ( thinly sliced)
• chicken stocks ... 1/2 cup
• fish sauce ... 1 tablespoon
• salt ... 1/4 teaspoon
• onion ... 1/2 (sliced into thin wedges)
• carrot ... 1 cup ( julienne, blanch then soak in ice water)
• Fresh ciantro ... to taste
  

1. Combine cornstarch and water in a large mixing bowl until well blended. Add the chicken, making sure it is well coated.
2. Heat the oil in a non-stick fry pan over low heat. Add the dried chillies and cook until they puff up and are slightly brown (not black). About 10 seconds.
   Remove, drain on paper towels, and aside.
3. Increase the heat to high and add the lemon grass, garlic, sugar, chill paste and fresh chill until fragrant, about 1 minute. ( The sauce is exquisite when the sugar is slightly caramelized.) Add the chicken, and using chopsticks or a spatula, stir to separate. Cook until outside of chicken pieces begin to turn white, 3 to 4 minutes. Reduce the heat if the pan starts to burn. Add the chicken stock, fish sauce, salt, onion, carrots and continue cooking for another 3 to 4 minutes. Add the reserved chillies, garnish with the cilantro, and serve immediately.

I think adding sugar and fish sauce to create Asian flavour. I hesitated to add 1 tablespoon of fish sauce at first but this is quite important!!! Enjoy cooking Asian food....