Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken thighs 2 tb Vinegar
1 Lemon grass stalk; chopped 1 tb Ginger; finely chopped
1 tb Fish sauce 1/4 c ;Water
3 tb Vegetable oil 1 tb Fish sauce; (another one)
1 md Onion; sliced 1 ts Cornstarch
2 Garlic clove; chopped 1 ts Sugar
3 Scallions; (with tops), 1/4 ts Red pepper; crushed
-cut into 1-inch pieces Rice; cooked

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.

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