Makes 3 servings

3/4 pound chicken breast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon butter
2 cloves garlic, thinly sliced
1 stalk lemongrass, bottom 4-inches minced (about 1 tablespoon)
2 walnut-sized shallots, thinly sliced
1 lemon, zested

Marinade
1 teaspoon cornstarch
2 teaspoons fish sauce

Sauce
1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons cornstarch

Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a small bowl; stir until sugar is dissolved.

Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, and cook; stirring, until fragrant, about 30 seconds. Add chicken and stir-fry, until it is cooked through, about 4 minutes.

Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add lemon zest and toss to evenly coat meat. Serve.