| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Vegetables | Chicken, Viet | 4 | Servings | |
INGREDIENTS
| 2 | lb | Chicken thighs |
| 1 | Lemon grass stalk; chopped | |
| 1 | tb | Fish sauce |
| 3 | tb | Vegetable oil |
| 1 | md | Onion; sliced |
| 2 | Garlic clove; chopped | |
| 3 | Scallions; (with tops), cut into 1-inch pieces | |
| 2 | tb | Vinegar |
| 1 | tb | Ginger; finely chopped |
| 1/4 | c | ;Water |
| 1 | tb | Fish sauce; (another one) |
| 1 | ts | Cornstarch |
| 1 | ts | Sugar |
| 1/4 | ts | Red pepper; crushed |
| Rice; cooked |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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