PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Lemon Grass Chicken
  Back To Index
    Lemon Grass Chicken
  • 6 chicken thighs -- boned
  • 2 lemon grass stalks -- minced
  • 1/4 Cup soy sauce
  • 1/4 Teaspoon salt
  • 2 Teaspoons chicken broth
  • 1 Teaspoon sugar
  • 1 Teaspoon minced fresh red chile or serrano chile or chile flake
  • 1/2 Teaspoon cornstarch
  • 2 Teaspoons water
  • 1/2 Medium size onion
  • 1/4 Cup vegetable oil
  • 1 Teaspoon minced onion
  • 1 Teaspoon minced gingerroot
  • 1 Teaspoon minced garlic
  • 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.

    From: Carol Miller-Tutzauer
    Posted By: ???
    Post Date: ???

    *BACK TO CHICKEN*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com