Lemon grass chicken #1

4 Servings

Ingredients

Quantity Ingredient
6 eaches Chicken thighs, boned, skinned (about 1 1/4 lbs trimmed meat)
2 eaches Lemon grass stalks, minced
¼ cup Soy sauce
¼ teaspoon Salt
2 tablespoons Chicken broth
1 teaspoon Sugar
1 teaspoon Minced fresh red chili or serrano chili or 1/4 t hot-pepper flakes
½ teaspoon Cornstarch
2 teaspoons Water
½ medium Onion
¼ cup Vegetable oil
1 teaspoon Minced onion
1 teaspoon Minced gingerroot
1 teaspoon Minced garlic

Directions

Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in lemon grass, 2 T of the soy sauce, and salt. Mix well. Cover and refrigerate 2 hours or longer. Bring to room temperature before cooking. Combine chicken broth, remaining 2 T soy sauce, sugar, and chili in another small bowl; set aside. Cut onion in half lengthwise; cut each piece into 4 wedges; separate layers. Heat wok over medium-high heat. Add oil and heat. Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. Do not burn. Increase heat. Add chicken; stir-fry 2 minutes. Add sliced onion; stir-fry 1 minute.

Add chicken broth mixture; cook, stirring, 1 minute. Stir cornstarch mixture to blend in cornstarch that has settled. Add to the chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon onto a heated platter; serve at once. Makes 4 servings.Subj: Hot Beef Salad Lemon Grass Chicken - viet nam

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