Lemongrass Chicken

• 1 1/2 pounds chicken thighs, cut into thin strips
• 3 tablespoons fish sauce, or more to taste
• 1 1/2 tablespoons honey
• 2 tablespoons vegetable oil
• 1 1/2 red bell peppers, cut into strips
• 1/4 cup chopped lemongrass
• 1/4 cup grated fresh ginger root
• 4 cloves garlic, chopped
• 1/3 cup chopped green onions
• 1/4 cup chicken broth
• 1 tablespoon white sugar
• 1/2 teaspoon red pepper flakes, or more to taste
• salt and ground black pepper to taste

1. Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
2. Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
3. Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

chicken thighs, fish sauce, honey, vegetable oil, red bell peppers, lemongrass, ginger root, garlic, green onions, chicken broth, white sugar, red pepper, salt

Taken from www.allrecipes.com/recipe/241608/lemongrass-chicken/ (may not work)