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    Lemon Grass Chicken

    Recipe Introduction

    From "New Wok Cooking: Easy, Healthy, One-Pot Recipes" by Rosa Ross

    List of Ingredients

    • 2 teaspoons vegetable oil
    • 1 1/2 pounds boneless chicken thighs, preferably skin-on
    • 4 stalks lemon grass, outer leaves and tough green tops removed, root ends trimmed and stalks thinly sliced
    • 3 cloves garlic, peeled and crushed
    • 3 scallions (white and tender green part), minced
    • 3 fresh red chili peppers, seeded and minced, or to taste
    • 2 tablespoons Asian fish sauce
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup water
    • 1/2 cup chopped peanuts (optional garnish)


    1. In a wok or large skillet over high heat, heat the oil just until it begins smoking. Add the chicken and stir-fry until browned, 2 to 3 minutes. Add the lemon grass, garlic, scallions and chili peppers and stir-fry for 30 seconds. Add the fish sauce, black pepper, sugar and water and bring the mixture to a simmer. Reduce the heat to medium, cover and cook until the chicken is cooked through and the sauce is syrupy, about 5 minutes.

    2. Season to taste with additional pepper and fish sauce. Transfer to individual plates and, if desired, garnish with the peanuts.




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