Recipe - Lemon Grass Chicken

6 Chicken thighs; boned,
skinned (abou
2 Lemon grass stalks; minced
One fourth cup Soy sauce
One fourth teaspoon Salt
2 teaspoon Chicken broth
1 teaspoon Sugar
1 teaspoon Minced fresh red chili or
serrano chili or
One half teaspoon Cornstarch
2 teaspoon Water
One half Mediumsize onion
One fourth cup Vegetable oil
1 teaspoon Minced onion
1 teaspoon Minced gingerroot
1 teaspoon Minced garlic

Cut chicken into 1inch square pieces. Place in a medium bowl. Stir in
lemon grass, 2 tbsp. of the soy sauce, and salt. Mix well. Cover and
refrigerate 2 hours or longer. Bring to room temperature before cooking.
Combine chicken broth, remaining 2 tbsp. soy sauce, sugar, and chili in
another small bowl; set aside. Cut onion in half lengthwise; cut each piece
into 4 wedges; separate layers. Heat wok over mediumhigh heat. Add oil and
heat. Add minced onion, gingerroot, and garlic; stirfry 15 seconds. Do not
burn. Increase heat. Add chicken; stirfry 2 minutes. Add cut or sliced up onion;
stirfry 1 minute. Add chicken broth mixture; cook, stirring, 1 minute.
Stir cornstarch mixture to blend in cornstarch that has settled. Add to the
chicken mixture; cook until sauce is thickened, about 30 seconds. Spoon
onto a heated platter; serve at once.