Chicken with Lemon Grass

• 2 pounds chicken thighs, boneless, skinless
• 1 each lemongrass stalk, chopped
• 1 tablespoon fish sauce
• 3 tablespoons vegetable oil
• 1 medium onions sliced
• 2 each garlic cloves chopped
• 3 each scallions, spring or green onions cut into 1 inch pieces
• 2 tablespoons vinegar
• 1 tablespoon ginger chopped
• 1/4 cup water
• 1 tablespoon fish sauce
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes crushed
• Rice; rice cooked

1. Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces.
2. Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl; stir in chicken.
3. Cover and refrigerate at least 1 hour.
4. Heat oil in wok or 10-inch skillet until hot.
5. Add sliced onion and garlic; stir-fry 1 minute.
6. Add chicken and scallions; stir-fry 5 minutes.
7. Reduce heat; cover and cook, stirring occasionally, 2 minutes.
8. Mix vinegar and ginger root; reserve.
9. Mix remaining ingredients except rice; stir into chicken mixture.
10. Stir in reserved vinegar mixture.
11. Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min.
12. Serve with rice.

chicken thighs, stalk, fish sauce, vegetable oil, onions, garlic, scallions, vinegar, ginger chopped, water, fish sauce, cornstarch, sugar, red pepper, rice cooked

Taken from recipeland.com/recipe/v/chicken-lemon-grass-37488 (may not work)