Instructions

1. Finely chop green onions and set aside for garnishing at the end
2. Finely chop the garlic and lemongrass (If you are using fresh lemongrass stalks, use the bottom half of the stalk only, which is lighter. Discard the dried tips)
3. Marinate the chicken with the garlic, soy, lemongrass, balsamic vinegar for 2-3 hours
4. In a large skillet, add some oil and set the heat to medium heat
5. Add the chicken to the pan, skin side down first, and sear the chicken for 3-4 minutes a side. To get the brown skin, leave it untouched skin side down for a few minutes. (If you are using boned chicken, you will need to cook the chicken longer)