MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemongrass Chicken
Categories: Poultry, Herbs, Vegetables, Chilies, Rice
Yield: 3 servings

1 lb Chicken thighs; boned,
- skinned, in 1" pieces
1/2 ts Coarse ground pepper
2 tb Oil
1/4 c Minced fresh lemongrass;
- from 2 or 3 stalks
1 sm Shallot; minced
1 tb Minced garlic
1 Thai red chile; thin sliced
2 tb Fish sauce
1/2 ts Granulated sugar
Cooked jasmine rice; to
- serve

In a medium bowl, season the chicken with pepper and
toss to coat.

In a medium wok or skillet, heat the oil over high heat.
Add the chicken and toss until golden all over, about 5
minutes.

Push the seared chicken aside, making space in the pan,
reduce heat to medium-high and add the lemongrass,
shallot, garlic and chile. Stir the aromatics together
until fragrant, about 30 seconds, then stir to combine
them with the chicken.

Add the fish sauce and sugar and cook, stirring
occasionally, until the sauce is thickened and chicken
is cooked through and caramelized, about 3 minutes.
Serve over rice.

N OTE: To mince fresh lemongrass, first slice off the
very bottom of the stalk, peel any discolored outer
layers and mince the bottom couple of inches of the
remaining stalk, where the flavor is concentrated.

Recipe from: Vicky Pham

Adapted by: Alexa Weibel

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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