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Ingredientes
- 6 x Chicken thighs, boned, skinned (abou
- 2 x Lemon grass stalks, chopped
- 1/4 c. Soy sauce
- 1/4 tsp Salt
- 2 tsp Chicken broth
- 1 tsp Sugar
- 1 tsp Chopped fresh red chili or possibly serrano chili or possibly
- 1/2 tsp Cornstarch
- 2 tsp Water
- 1/2 med -size onion
- 1/4 c. Vegetable oil
- 1 tsp Chopped onion
- 1 tsp Chopped gingerroot
- 1 tsp Chopped garlic
Direcciones
- Cut chicken into 1-inch square pcs. Place in a medium bowl. Stir in lemon grass, 2 tbsp. of the soy sauce, and salt. Mix well. Cover and chill 2 hrs or possibly 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 in oil and heat. Add in chopped onion, gingerroot, and garlic; stir-fry 15 seconds. Don't burn. Increase heat. Add in chicken; stir-fry 2 min. Add in sliced onion; stir-fry 1 minute. Add in chicken broth mix; cook, stirring, 1 minute.
- Stir cornstarch mix to blend in cornstarch which has settled. Add in to the chicken mix; cook till sauce is thickened, about 30 seconds. Spoon onto a heated platter; serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 425g | |
| Calories 1115 | |
| Calories from Fat 854 | 77% |
| Total Fat 95.78g | 120% |
| Saturated Fat 15.93g | 64% |
| Trans Fat 2.0g | |
| Cholesterol 227mg | 76% |
| Sodium 4409mg | 184% |
| Potassium 690mg | 20% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.46g | 4% |
| Protein 51.01g | 82% |
