Recipe: Lemon Grass Chicken

Lemon Grass Chicken
Source: Carol Miller-Tutzauer

6 chicken thighs -- boned, skinned
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
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.