Ingredients

• 1 shallot, minced
• 2 stalks lemongrass, peeled and chopped
• 1 Thai bird's eye chile pepper, seeded and chopped
• 1 clove garlic, chopped
• 1 teaspoon grated ginger
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon white sugar
• 1 1/2 teaspoons oyster sauce
• 1 pound skinless, boneless chicken breasts, cut into thin strips
• skewers

Instructions

1. Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
2. Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.