1 T lemongrass paste or 1 stalk chopped
2 T ginger paste or peeled, shredded fresh ginger
2 T white vinegar
3 chicken thighs, 1 lb ground chicken OR 1 lb diced skinless, boneless chicken breast
2 T fish sauce
Ground Black Pepper (I use this liberally over the top of the mix and mix it in)
1 t cornstarch
6 T water
1/2 t sugar
1 T canola oil
3 cloves chopped garlic
1 onion sliced into wedges and separated
3 scallions, cut diagonally into large pieces
Cover the ginger with 2 T vinegar and set aside.
Season chicken with 1 T fish sauce and sprinkle well with pepper. Stir in the lemon grass.
Mix cornstarch, water, 1 T fish sauce and sugar together.
Heat oil over medium high heat and fry the garlic until lightly colored. Add onion and stir briefly, then add chicken and scallions. Fry, stirring constantly, for about 5 minutes, then cover and cook over medium heat for about 5 minutes. Uncover and add the vinegar and ginger, and the cornstarch mixture. Stir well. Cover again and cook for about 5 minutes or until done.
Serve with rice or rice noodles.
Keywords: Vietnamese Food, Chicken, Stir Fry, Mains, Salads, Noodle Bowls