Chicken with Lemon Grass

Name: Chicken with Lemon Grass
Ingredients: 2 pounds chicken thighs, boneless, skinless; 1 each lemongrass stalk, chopped; 1 tablespoon fish sauce; 3 tablespoons vegetable oil; 1 medium onions sliced; 2 each garlic cloves chopped; 3 each scallions, spring or green onions cut into 1 inch pieces; 2 tablespoons vinegar; 1 tablespoon ginger chopped; 1/4 cup water; 1 tablespoon fish sauce; 1 teaspoon cornstarch; 1 teaspoon sugar; 1/4 teaspoon red pepper flakes crushed; Rice; rice cooked

15 ingredients

12 steps

Ingredients

2 pounds chicken thighs, boneless, skinless
1 each lemongrass stalk, chopped
1 tablespoon fish sauce
3 tablespoons vegetable oil
1 medium onions sliced
2 each garlic cloves chopped
3 each scallions, spring or green onions cut into 1 inch pieces
2 tablespoons vinegar
1 tablespoon ginger chopped
1/4 cup water
1 tablespoon fish sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon red pepper flakes crushed
Rice; rice cooked

Directions

1

Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces.
2

Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl; stir in chicken.
3

Cover and refrigerate at least 1 hour.
4

Heat oil in wok or 10-inch skillet until hot.
5

Add sliced onion and garlic; stir-fry 1 minute.
6

Add chicken and scallions; stir-fry 5 minutes.
7

Reduce heat; cover and cook, stirring occasionally, 2 minutes.
8

Mix vinegar and ginger root; reserve.
9

Mix remaining ingredients except rice; stir into chicken mixture.
10

Stir in reserved vinegar mixture.
11

Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min.
12

Serve with rice.