Preheat oil in a saucepan or a wok. Add onion and minced garlic, saute for a minute or two until oil becomes infused by both, do not burn and keep the temp on medium high. Cut chicken into cubes, bite-size pieces and stir fry it until it is no longer pink or raw for about 4-5 minutes. Add sliced mushrooms and lemongrass, stir.
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