Chicken with Lemon Grass
Yield
4 servingsPrep
15 minCook
15 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken thighs, boneless, skinless
|
|
| 1 | each |
lemongrass
stalk, chopped |
*
|
| 1 | tablespoon |
fish sauce
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| 2 | each |
garlic cloves
chopped |
|
| 3 | each |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 2 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
ginger
chopped |
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
fish sauce
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| Rice; |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken thighs, boneless, skinless
|
|
| 1 | each |
lemongrass
stalk, chopped |
*
|
| 15 | ml |
fish sauce
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| 2 | each |
garlic cloves
chopped |
|
| 3 | each |
scallions, spring or green onions
cut into 1 inch pieces |
|
| 3E+1 | ml |
vinegar
|
|
| 15 | ml |
ginger
chopped |
|
| 59 | ml |
water
|
|
| 15 | ml |
fish sauce
|
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
|
rice
cooked |
*
|
Directions
Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces.
Mix lemon grass and 1 tablespoon 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.
