Start by marinating the chicken. In a large mixing bowl, combine the finely chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, vegetable oil, brown sugar, and black pepper. Mix well and add the chicken, ensuring each piece is well-coated. Let it marinate for at least 5 minutes while you prepare your cooking space.

Heat a large skillet over medium-high heat. Once hot, add a dash of oil if needed. Place the marinated chicken in the skillet, ensuring not to overcrowd the pan (you might need to do this in batches).

Cook the chicken for about 5-7 minutes on each side, or until the meat is golden brown and cooked through. To check for doneness, the juices should run clear when pierced with a fork.

Once cooked, remove the chicken from the skillet and let it rest for a minute before slicing it into thin strips for serving.

Serve the chicken warm over a bed of jasmine rice or rice noodles, garnished with fresh herbs and lime wedges.