Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 tablespoons | Vinegar |
| 1 tablespoon | Ginger; finely chopped |
| ¼ cup | ;Water |
| 1 tablespoon | Fish sauce; (another one) |
| 1 teaspoon | Cornstarch |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Red pepper; crushed |
| Rice; cooked |
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.