Lemongrass is a great spice. It can be used in warm, soothing dishes as well as it can be in cold refreshing and hot jarring ones. I love to use it as a way of brightening up a recipe, much as I’d use lemon juice, although without the acidity or extra liquid. This dish is one I’ve been making, in one form or another, for many years – it’s fast, easy, and pretty healthy.
Because this is a dish that’s best made a bit thrown-together, everything here is approximate, and everyone should adjust to their own tastes and moods.
What you need:

1 3/4 chicken breast, cut into strips
1 tbs. garlic (minced)
1 tbs lemongrass, diced small
1 tbs light soy sauce
1 tbs oyster sauce
1 tbs rice wine (or cheap red, if that’s what you’ve got)
2 serrano peppers, diced
Fresh basil

What you do:
Heat some oil to medium-high in a wok, and add the garlic and lemongrass, stirring until very fragrant. Then, add the chicken and let cook until it’s about 3/4 done, about 3 minutes. Now, raise the heat to high and add your sauces and peppers, stir-frying for about a minute. Lower heat back to medium, and cook until the sauce is reduced about 80%.
Serve hot over rice, and garnish with basil leaves.
(Image from wiki-images)