Recipe: Lemon Grass Chicken

LEMON GRASS CHICKEN

"Skinless, boneless chicken breast can work just fine in stir-fries. But if it's not marinated or cooked at a very high heat, it can turn out tough and dry. Substituting skin-on chicken, especially the very flavorful dark meat of thighs, guarantees moist results. Don't forget to set water to boil for rice before you begin."

2 teaspoons vegetable oil
1 1/2 pounds boneless chicken thighs, preferably skin-on
4 stalks lemon grass, outer leaves and tough green tops removed, root ends trimmed and stalks thinly sliced
3 cloves garlic, peeled and crushed
3 scallions (white and tender green part), minced
3 fresh red chili peppers, seeded and minced, or to taste
2 tablespoons Asian fish sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 cup water
1/2 cup chopped peanuts (optional garnish)

In a wok or large skillet over high heat, heat the oil just until it begins smoking. Add the chicken and stir-fry until browned, 2 to 3 minutes.

Add the lemon grass, garlic, scallions and chili peppers and stir-fry for 30 seconds.

Add the fish sauce, black pepper, sugar and water and bring the mixture to a simmer. Reduce the heat to medium, cover and cook until the chicken is cooked through and the sauce is syrupy, about 5 minutes.

Season to taste with additional pepper and fish sauce. Transfer to individual plates and, if desired, garnish with the peanuts.

Servings: 4
Source: New Wok Cooking by Rosa Ross