2-4 fresh Thai or Serrano chile peppers, coarsely chopped

4 cloves minced garlic

2 T. sake or dry sherry

2 T. fish sauce

2 tsp. cornstarch

1 T. brown sugar

1/2 tsp. fresh ground black pepper

1 lb. chicken breast, trimmed of fat

Cooking spray olive oil or oriental

2 medium yellow onions, thinly sliced

2 T. brown sugar

1/4 C. water

2 T. water

1 T. fish sauce

1 tsp. chicken soup base mixed with 1/4 C. water

Fresh coriander sprigs, for garnish

Freshly ground black pepper

 

Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks. Put lemon grass, chiles and garlic in a food processor or blender and process until smooth. Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper. Cut each chicken breast lengthwise in half, then  across the grain into 1/4 inch – thick slices. Coat the chicken with marinade and let stand for 30 minutes at room temperature. Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on medium. Add onions to pan along with sugar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set aside

 

Yield:

Calories:

Fat:

Fiber: