Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces. Mix lemon grass and 1 Tbsp. 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.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 370 (60%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 188.2mg||58 %|
|Sodium 517.9mg||18 %|
|Potassium 459.5mg||12 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19.4g|
|Protein 40.2g||57 %|
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Calories per serving: 621
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