Lemon grass chicken #1

Yield: 4 Servings

Ingredients:

6 ea Chicken thighs boned -skinned (about 1 1/4 lbs -trimmed meat)
2 ea Lemon grass stalks minced
1/4 c Soy sauce
1/4 ts Salt
2 tb Chicken broth
1 ts Sugar
1 ts Minced fresh red chili or -serrano chili or 1/4 t -hot-pepper flakes
1/2 ts Cornstarch
2 ts Water
1/2 md Onion
1/4 c Vegetable oil
1 ts Minced onion
1 ts Minced gingerroot
1 ts Minced garlic Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in lemon grass
2 T of the soy sauce

Instructions:

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