1 1/2 T. peanut or canola oil
1 T. fresh lime juice
3 T. finely chopped peeled fresh ginger
1 T. finely chopped fresh lemongrass (or freshly grated lemon zest)
1-4 serrano chilis, stemmed, chopped, according to taste
1-3 cloves garlic, according to taste, smashed with the flat side of a wide knife blade or cleaver
1 1/2-2 tsp. dried red pepper flakes, according to taste
1 1/2 T. reduced-sodium soy sauce
1 1/2 T. fish sauce
1/2 cup rice vinegar
1 T. (packed) dark brown sugar
1/2 cup granulated sugar
1/3 cup each finely chopped fresh basil, mint and cilantro leaves

Make marinade in a blender, stopping occasionally to scrape down sides of blender with a rubber spatula after each step. Blend together until well mixed: oil, juice, ginger, lemongrass (or lemon zest), chili, garlic and red pepper flakes. Add soy sauce, fish sauce, vinegar and both sugars. Blend well. Gradually add basil, mint and cilantro leaves, scraping down sides of blender after adding each batch. Continue blending until mixture is smooth. If not using immediately, store in refrigerator, covered, up to 3 or 4 days. Before using refrigerated marinade, bring to room temperature. Makes about 3/4 cup, or enough marinade for 6 skinless boneless chicken breast cutlets.