Chicken with Lemon Grass

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.