In a bowl, toss the chicken with the 2 tablespoons of oil, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper.
In a skillet, heat 2 tablespoons of oil and stir-fry the chicken over high heat until lightly browned. Transfer the chicken to a plate.
Heat the remaining oil in the skillet. Stir-fry the lemongrass, onion, and garlic for about 1-2 minutes. Add the wine and cook until slightly reduced. Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeno. Bring to a boil and then add the chicken and simmer until you're happy with the sauce consistency. You can always add a little bit more of the liquid ingredients if you want more sauce.
For the stir fry sauce:
Bring the stock to a boil. Add the fish sauce and sugar and stir until the sugar is dissolved. Allow to cool to use.