Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Chicken thighs, boned,
-skinned (about 1 1/4 lbs
-trimmed meat)
2 ea Lemon grass stalks, minced
1/4 c Soy sauce
1/4 ts Salt
2 tb Chicken broth
1 ts Sugar
1 ts Minced fresh red chili or
-serrano chili or 1/4 t
-hot-pepper flakes
1/2 ts Cornstarch
2 ts Water
1/2 md Onion
1/4 c Vegetable oil
1 ts Minced onion
1 ts Minced gingerroot
1 ts Minced garlic

Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir
in lemon grass, 2 T 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 T 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. Makes 4 servings.Subj: Hot Beef
Salad Lemon Grass Chicken - viet nam

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