Chef Huy's Chicken With Lemon Grass

Name: Chef Huy's Chicken With Lemon Grass
Total time: 30 min
Yield: serve 4, 6 or 8 people
Cuisine: vietnamese
Ingredients: 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

By Nancy Harmon Jenkins

Total Time: About 30 minutes
Rating: 4(20)
Comments: Read comments

Featured in: FROM VIETNAM, SUBTLE MIX OF FLAVORS

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Ingredients

Yield:serve 4, 6 or 8 people

3chicken legs (including thighs)
2stalks lemon grass
2tablespoons peanut oil
½cup chicken broth
1tablespoon sugar
1tablespoon nuoc mam
¼teaspoon ground black pepper
1tablespoon thick soy sauce
1tablespoon honey
1teaspoon sesame oil

Ingredient Substitution Guide

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Preparation

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