Common to Thai food is lemongrass.  Occasionally you see lemongrass at some trendy place, and I knew it was supposed to have a lemon flavor to it, so I wanted to play with it.

I’m familiar with lemon chicken – that all too common chinese dish.  So I knew that lemon and chicken flavors worked together.  A search on the net found a lemongrass chicken recipe and it used a wok – double bonus, easy cleanup.

I had a chicken breast that I got at Safeway the other day.  I washed it, dried it, and cut it into strips.  Then I chopped up two slices of onions, and then worked on a stalk of lemongrass.  Eating it now, cutting it fine is important (I didn’t quite cut it fine enough).

First some sesame oil, then some garlic and the lemongrass.  Heat that up until smells ready and then toss in the chicken.  I had the chicken in there long enough for me to feel comfortable.  With beef, one could eat it raw (in theory).  That isn’t the case with chicken – I wanted t be sure that it was done so I fished a thick cut out, cut it in half and it was done.  And then I tossed the onions in and stirred it a little bit.  I remembered I had some water chestnuts in the fridge, so I tossed that in too.

Its good.  Quite good.  I didn’t have the honey in there (oops) or the soy sauce (oops), and I’ll work to remember that for next time.  Overall, it is very good.  The lemon and the chicken work superbly together.  Smaller lemon grass pieces.  Thats very important.  But it was very good.  Maybe the lack of the soy sauce was a good thing – not sure how much salt I want in there.