3 lb boneless chicken breast, sliced into thin stripes
2 stalks lemongrass, finely minced
1 medium yellow onion or 2 small shallots, finely minced
3 large cloves garlic, finely minced
½ cup fish sauce
¼ cup soy sauce or ½ cup teriyaki sauce (if you use soy sauce, add 1/3 cup sugar to the marinade)
¼ cup cooking oil
3 tablespoons sesame oil
fresh pepper

Make marinade and let chicken marinade in the refrigerator for at least 1 – 2 hours but no more then 4 hours.

Skew chicken stripes on whet skewers and grill.