Recipe ingredients and directions:
6 chicken thighs (about 2 lbs.)
1 stalk lemon grass, chopped, or 3 thin strips lemon peel
1 Tbsp. fish sauce
3 Tbsp. vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
3 green onions (with tops), cut into 1-inch pieces
2 Tbsp. vinegar
1 Tbsp. finely chopped ginger root
1/4 cup water
1 Tbsp. fish sauce (another one)
1 tsp. cornstarch
1 tsp. sugar
1/4 tsp. crushed red pepper
Hot cooked rice
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 green onions,
stir-fry 5 minutes. Reduce heat, cover and cook, stirring
occasionally, 2 minutes.
Mix vinegar and ginger root, reserve. Mix remaining in- gredients
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.
4 servings.
Category: Asian Recipes
