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LEMON GRASS CHICKEN
  • 6 chicken thighs -- boned
  • 2 lemon grass stalks -- minced
  • 1/4 Cup soy sauce
  • 1/4 Teaspoon salt
  • 2 Teaspoons chicken broth
  • 1 Teaspoon sugar
  • 1 Teaspoon minced fresh red chile or serrano chile or chile flake
  • 1/2 Teaspoon cornstarch
  • 2 Teaspoons water
  • 1/2 Medium size onion
  • 1/4 Cup vegetable oil
  • 1 Teaspoon minced onion
  • 1 Teaspoon minced gingerroot
  • 1 Teaspoon minced garlic
    1. Cut chicken into 1-inch square pieces. Place in a medium bowl. Stir in lemon grass, 2 tbsp. 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 tbsp. 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.

     
     

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