Chef Huy's Chicken With Lemon Grass

• 3 chicken legs (including thighs)
• 2 stalks lemon grass
• 2 tablespoons peanut oil
• 1/2 cup chicken broth
• 1 tablespoon sugar
• 1 tablespoon nuoc mam
• 1/4 teaspoon ground black pepper
• 1 tablespoon thick soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil

1. Skin and bone chicken legs and cut meat into bite-size pieces.
2. Remove rough outer husk from lemon grass and chop until very fine.
3. Heat oil in wok and add chicken.
4. Saute quickly over high heat just to brown.
5. Add broth, sugar, nuoc mam, pepper and soy sauce and continue cooking over high heat until broth has almost evaporated.
6. Add honey and mix well.
7. Turn chicken pieces in honey, then add lemon grass and mix very well.
8. Continue to cook, stirring continuously for 30 seconds longer.
9. Just before serving, remove pan from heat and add sesame oil.
10. Mix well and turn onto serving platter.

chicken, lemon grass, peanut oil, chicken broth, sugar, nuoc mam, ground black pepper, soy sauce, honey, sesame oil

Taken from cooking.nytimes.com/recipes/9981 (may not work)