2 lb Chicken thighs
1 Lemon grass stalk, chopped
1 tbsp Fish sauce
3 tbsp Vegetable oil
1 medium Onion, sliced
2 Garlic clove, chopped
3 Scallions, (with tops), cut into 1-inch pieces
2 tbsp Vinegar
1 tbsp Ginger, finely chopped
1/4 cup ;Water
1 tbsp Fish sauce, (another one)
1 tsp Cornstarch
1 tsp Sugar
1/4 tsp Red pepper, crushed
Rice, cooked
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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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