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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken thighs

  2. 1 Lemon grass stalk - chopped

  3. 1 tablespoon 15ml Fish sauce

  4. 3 tablespoons 45ml Vegetable oil

  5. 1 tablespoon 15ml Onion - sliced (medium)

  6. 2 Garlic clove - chopped

  7. 3 Scallions; - (with tops), cut into 1-inch piece

  8. 2 tablespoons 30ml Vinegar

  9. 1 tablespoon 15ml Ginger - finely chopped

  10. 1/4 cup 59ml -- water

  11. 1 tablespoon 15ml Fish sauce - (another one)

  12. 1 teaspoon 5ml Cornstarch

  13. 1 teaspoon 5ml Sugar

  14. 1/4 teaspoon 1 1/3ml Red pepper - crushed

  15. Rice - cooked

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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