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Categories:
chicken thighs stalk fish sauce vegetable oil onions garlic scallions vinegar ginger chopped water fish sauce cornstarch sugar red pepper rice cooked
Viewed: 28 - Published at: 7 years agoIngredients
- 2 pounds chicken thighs, boneless, skinless
- 1 each lemongrass stalk, chopped
- 1 tablespoon fish sauce
- 3 tablespoons vegetable oil
- 1 medium onions sliced
- 2 each garlic cloves chopped
- 3 each scallions, spring or green onions cut into 1 inch pieces
- 2 tablespoons vinegar
- 1 tablespoon ginger chopped
- 1/4 cup water
- 1 tablespoon fish sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes crushed
- Rice; rice cooked
Method
- Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces.
- Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl; stir in chicken.
- Cover and refrigerate at least 1 hour.
- Heat oil in wok or 10-inch skillet until hot.
- Add sliced onion and garlic; stir-fry 1 minute.
- Add chicken and scallions; stir-fry 5 minutes.
- Reduce heat; cover and cook, stirring occasionally, 2 minutes.
- Mix vinegar and ginger root; reserve.
- Mix remaining ingredients except rice; stir into chicken mixture.
- Stir in reserved vinegar mixture.
- Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min.
- Serve with rice.
