Ingredients:

  • Chicken leg meat (¾” cubes)1 #
  • Kosher saltto taste (we use ¼ tsp)
  • Cornstarch3 Tbl
  • Season chicken with salt, coat with cornstarch, set aside & reserve
  • Vegetable oil1½ Tbl
  • Lemongrass (minced)1 Tbl
  • Chicken leg meat (reserved)(1 #)
  • Chicken broth½ c
  • Lemongrass Sauce & Marinade½ c

Procedure:

  • Heat oil in teflon/non-stick pan over medium heat
  • Add lemongrass and stir for 15-20 seconds
  • Add chicken and saute for 1 minute
  • Add chicken stock, stir, and cook until stock is reduced by half and chicken is cooked
  • Add Lemongrass Sauce & Marinade, stir, and simmer for 1 minute
  • Remove from heat and serve