Lemon grass chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken thighs; boned, skinned (abou | |
| 2 | 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 | Medium-size 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 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.