- 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
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.