Step 1
Place chicken breasts on a solid level surface. Pound with a meat tenderizer until 1/2-inch thick.
Step 2
Mix 2 tablespoons oyster sauce 1 tablespoon cooking oil 1 tablespoon sugar 2 cloves minced garlic and lemon grass together in a bowl. Rub marinade over chicken.
Step 3
Cook chicken in a cast iron or heavy skillet on stovetop over medium-high heat for 2 minutes. Turn chicken reduce heat to low cover skillet with a lid and cook until chicken is no longer pink in the center 4 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Transfer chicken to a cutting board and cover with aluminum foil to keep warm.
Step 4
(The chicken can also be cooked in a countertop induction oven. Place chicken on the grill pan and cook chicken in the induction oven on the medium-high grill setting for 1 minute. Turn chicken reduce heat to low cover chicken with aluminum foil and cook until chicken is no longer pink in the center about 4 minutes.)
Step 5
Combine 1/4 cup chicken broth red bell pepper 2 tablespoons oyster sauce ginger 3 cloves garlic tamarind paste vinegar 1 tablespoon sugar and fish sauce in a food processor; blend into a smooth chile sauce.
Step 6
Heat a large skillet over medium-high heat. Pour in chile sauce; bring to a gentle boil about 1 minute. Remove skillet from heat and pour sauce into a bowl.
Step 7
Heat remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add shallot and 2 cloves minced garlic; cook and stir until shallots are wilted and translucent 3 to 5 minutes. Pour in 1 3/4 cup chicken broth; bring to a boil. Stir in rice red chile pepper and white pepper. Reduce heat and cover; cook until most of the broth is absorbed about 15 minutes.
Step 8
Slice cooked chicken and place over rice and cover. Reduce heat to very low and let cook 3 to 5 minutes.
Step 9
Garnish rice and chicken with cucumber green onion and cilantro. Pour chile sauce on top.