Chicken with Lemon Grass

1 hours Prep: 15 minutes Cook: 15 minutes

646 calories per serving view nutrition facts

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2	pounds	chicken thighs
1	each	lemon grass	stalk, chopped
1	tablespoon	fish sauce
3	tablespoons	vegetable oil
1	medium	onion	sliced
2	each	garlic clove	chopped
3	each	scallions, spring or green onions	cut into 1 inch pieces
2	tablespoons	vinegar
1	tablespoon	ginger	chopped
1/4	cup	water
1	tablespoon	fish sauce
1	teaspoon	cornstarch
1	teaspoon	sugar
1/4	teaspoon	red pepper flakes	crushed
Rice;		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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Serving Size 312g

Amount per Serving

Calories 646 60% of calories from fat