CHEF HUY'S CHICKEN WITH LEMON GRASS

Chef Huy's Chicken With Lemon Grass image

Provided by Nancy Harmon Jenkins

Categories dinner, one pot, appetizer, main course

Time 30m

Yield serve 4, 6 or 8 people

Number Of Ingredients 10

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

Steps:

Skin and bone chicken legs and cut meat into bite-size pieces.
Remove rough outer husk from lemon grass and chop until very fine.
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.
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.
Just before serving, remove pan from heat and add sesame oil. Mix well and turn onto serving platter.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 32 grams, Carbohydrate 12 grams, Fat 49 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 834 milligrams, Sugar 8 grams, TransFat 0 grams