| 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.
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