| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 6 | Chicken thighs; boned, skinned (abou | |
| 2 | Lemon grass stalks; minced | |
| 1/4 | c | Soy sauce |
| 1/4 | ts | Salt |
| 2 | ts | Chicken broth |
| 1 | ts | Sugar |
| 1 | ts | Minced fresh red chili or serrano chili or |
| 1/2 | ts | Cornstarch |
| 2 | ts | Water |
| 1/2 | Medium-size onion | |
| 1/4 | c | Vegetable oil |
| 1 | ts | Minced onion |
| 1 | ts | Minced gingerroot |
| 1 | ts | Minced garlic |
INSTRUCTIONS
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.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”