Stir-Fried Chicken Strips with Scallions

Cut chicken breasts into thin strips. Trim both ends of lemongrass and remove outer layers. Chop lemongrass. Rinse, trim and finely dice scallions. Mix chicken with lemongrass and scallions, season with salt and pepper and cover. Refrigerate about 30 minutes.

Rinse chiles, halve lengthwise, remove seeds and ribs and finely chop (wear gloves to protect your hands, or immediately wash your hands after handling chiles). Place peanuts in a kitchen towel and crush with a meat mallet. Heat wok until hot. Add peanuts and toast, stirring, until fragrant. Transfer peanuts to a plate.