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Name: Lemon Grass Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 Chicken thighs, boneless; 2 stalks Lemon grass minced; 1/4 c Soy sauce; 1/4 ts Salt; 2 ts Chicken broth; 1 ts Sugar; 1 ts fresh red chili Minced; 1/2 ts Cornstarch; 2 ts Water; 1/2 Md onion; 1/4 c Vegetable oil; 1 ts Onion minced; 1 ts ginger root Minced; 1 ts Garlic minced

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INGREDIENTS

6 Chicken thighs, boneless
2 stalks Lemon grass ; minced
1/4 c Soy sauce
1/4 ts Salt
2 ts Chicken broth
1 ts Sugar
1 ts fresh red chili ; Minced
1/2 ts Cornstarch
2 ts Water
1/2 Md onion
1/4 c Vegetable oil
1 ts Onion ; minced
1 ts ginger root ; Minced
1 ts Garlic ; minced

Servings

INSTRUCTIONS

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.

NOTES

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Lemon Grass Chicken

6 Chicken thighs, boneless
2 stalks Lemon grass minced
1/4 c Soy sauce
1/4 ts Salt
2 ts Chicken broth
1 ts Sugar
1 ts fresh red chili Minced
1/2 ts Cornstarch
2 ts Water
1/2 Md onion
1/4 c Vegetable oil
1 ts Onion minced
1 ts ginger root Minced
1 ts Garlic minced

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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Nutrition

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Serving Size: 1 Serving (396g)
Recipe Makes: 1

Calories: 712
Calories from Fat: 415 (58%)

Amt Per Serving		% DV

	Total Fat 46.1g	62 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 26g
	Polyunsanturated Fat 12.7g
Cholesterol 204.2mg		63 %
Sodium 1259.9mg		43 %
Potassium 766.4mg		20 %
Total Carbohydrate 22.7g		7 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 21.1g
Protein 51.3g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 712

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