Yield: 4 Servings
|2 pounds||Chicken thighs|
|1||Lemon grass stalk; chopped|
|1 tablespoon||Fish sauce|
|3 tablespoons||Vegetable oil|
|1 medium||Onion; sliced|
|2||Garlic clove; chopped|
|3||Scallions; (with tops), cut into 1-inch pieces|
|1 tablespoon||Ginger; finely chopped|
|1 tablespoon||Fish sauce; (another one)|
|¼ teaspoon||Red pepper; crushed|
Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic bowl; stir in chicken. Cover and refrigerate at least 1 hour.
Heat oil in wok or 10-inch skillet until hot. Add sliced onion and garlic; stir-fry 1 minute. Add chicken and scallions; stir-fry 5 minutes. Reduce heat; cover and cook, stirring occasionally, 2 minutes.
Mix vinegar and ginger root; reserve. Mix remaining ingredients except rice; stir into chicken mixture. Stir in reserved vinegar mixture. Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min. Serve with rice.