Lemongrass and Lime Chicken

This is my attempt at recreating one of my favorite dishes from a Thai restaurant in Charlottesville, VA. I don't live there any more so I try to make do with this.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 2  tablespoons yellow onions, sliced
• 2  teaspoons garlic, minced
• 1 1⁄4 lbs boneless chicken breasts, thinly sliced
• 1⁄4 cup lemongrass, minced
• 1⁄4 cup coconut milk
• 1  tablespoon palm sugar or 1  tablespoon brown sugar
• 2 1⁄2 tablespoons fish sauce
• 1  pinch white pepper
• 1  tablespoon Thai basil, chiffonade
• 1  tablespoon kaffir lime leaf, thinly sliced
• 1  teaspoon lime juice
• 2  cups  jasmine rice, steamed

Directions

1. Heat pan with oil over high heat and add both the onions and garlic.
2. Saute until browned slightly and add chicken and lemongrass.
3. Once the chicken has cooked almost all the way, add the coconut milk, sugar, white pepper, and fish sauce.
4. Let the liquid reduce for a couple of minutes and stir in the Thai basil, kaffir lime, and lime juice.
5. Serve over a bed of jasmine rice.