*  Exported from  MasterCook  *

                           Lemon Grass Chicken

Recipe By     : riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size  : 0    Preparation Time :0:00
Categories    : Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chicken thighs -- boned, skinned (abou
   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 chili or serrano chili or
     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

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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