2 lb Chicken thighs

1 Lemon grass stalk; chopped

1 T Fish sauce

3 T Vegetable oil

1 md Onion; sliced

2 Garlic clove; chopped

3 Scallions; (with tops),

-cut into 1-inch pieces 2 T Vinegar

1 T Ginger; finely chopped

1/4 c ;Water

1 T Fish sauce; (another one)

1 ts Cornstarch

1 ts Sugar

1/4 ts Red pepper; crushed

Rice; cooked Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic bowl; stir in chicken. Cover and refrigerate at least 1 hour. Heat oil in wok or 10-inch skillet until hot. Add sliced onion and garlic; stir-fry 1 minute. Add chicken and scallions; stir-fry 5 minutes. Reduce heat; cover and cook, stirring occasionally, 2 minutes. Mix vinegar and ginger root; reserve. Mix remaining ingredients except rice; stir into chicken mixture. Stir in reserved vinegar mixture. Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min. Serve with rice.