Stir Fried Lemongrass Chicken - cooking recipe

Ingredients

2 tablespoons brown sugar
4 tablespoons chicken stock
2 tablespoons fish sauce
4 teaspoons soy sauce
2 teaspoons chili paste (sambal oelek)
2 tablespoons olive oil or 2 tablespoons grapeseed oil
1 stalk lemongrass, fresh, peeled, crushed and diced
3 garlic cloves
1 large red bell pepper
1/2 large onion, sliced medium thin
3 green onions, diced, divided in half
1 bunch broccoli, separating the heads into bit sized pieces, chopping the stalk small and incorporating
12 ounces diced boneless skinless chicken
1/2 serrano chili, diced (seeds and ribs included)

Preparation

Combine first 5 ingredients, set aside.
In a separate pan boil water to cook rice noodles.
Heat a large wok or large skillet over high heat. Add 1 TBL oil; swirl to coat. Add lemongrass and garlic; stir fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
Add rice noodles to boiling water, cook till done and drain. (7 min?).
Meanwhile, add bell pepper, onion, broccoli and chile to pan. Stir fry for a few minutes (5 ? -- ) Remove vegetables from pan with a slotted spoon, adding to lemongrass mixture.
Add 1 Tbl oil to the pan, swirl to coat. Add chicken in a single layer, cook 2 minutes or until browned.
Add stock mixture to the chicken and bring to a boil. Cook 1 minute or until sauce begins to thicken. Add veg mixture back to pan to rewarm slightly.
Split cooked rice noodles in bowl. Add 1/2 veg / chicken mixture to each.