Lemon grass chicken

Yield: 1 Servings

Measure Ingredient
6 \N Chicken thighs; boned, skinned (abou
2 \N Lemon grass stalks; minced
¼ cup Soy sauce
¼ teaspoon Salt
2 teaspoons Chicken broth
1 teaspoon Sugar
1 teaspoon Minced fresh red chili or serrano chili or
½ teaspoon Cornstarch
2 teaspoons Water
½ \N Medium-size onion
¼ cup Vegetable oil
1 teaspoon Minced onion
1 teaspoon Minced gingerroot
1 teaspoon Minced garlic

Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in lemon grass, 2 tbsp. 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 tbsp. 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.

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