Title: Lemon Grass Chicken
Categories:
Yield: 1 Servings

6 Chicken thighs; boned,
-skinned (abou
2 Lemon grass stalks; minced
1/4 c Soy sauce
1/4 ts Salt
2 ts Chicken broth
1 ts Sugar
1 ts Minced fresh red chili or
-serrano chili or
1/2 ts Cornstarch
2 ts Water
1/2 Medium-size onion
1/4 c Vegetable oil
1 ts Minced onion
1 ts Minced gingerroot
1 ts Minced garlic

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.