Note: Recipe is a work in progress. The first time I made it, I used 2/3 C sugar, 3 t ginger, and almonds instead of peanuts. It came out a little cloying, so I switched to more flavorful nuts and reduced the sugar to 1/2 C. IT may also work better with honey, don't know yet...
Sweet and Sour Raspberry Chicken
1 stalk lemon grass
1/4 C ketchup
1/4 C Water
1/3 C balsamic vinegar
2 C frozen raspberries
2 T soy sauce (or more to taste)
1/2 t chili powder
2 t minced ginger
1/2 C brown sugar
2 T cornstarch
1 T peanut oil
1 medium onion, finely chopped
1 small red bell pepper, cut into thin slivers
1/2 C peanuts (roasted unsalted)
1 T roasted sesame seeds
6 boneless skinless chicken breasts, cut into bite-sized pieces.
Cooked rice (optional, but chicken's cloying without something to serve it with)
Take a medium saucepan. Strip hard outer blades off lemon grass stalk and trim dry ends; discard. Strip blades off soft inner bulb (toward the bottom 3-5 inches.) Cut blades into pieces a little smaller than the width of your saucepan. Mince bulb. Put in pan. Add ketchup, water, vinegar, raspberries, soy sauce, ginger, chili. Cook over medium flame until berries begin to dissolve (10-15 minutes), stirring frequently. Reduce to low flame, cook another 30 minutes. Remove from heat and set aside.
Chop onion, bell pepper. Heat oil in large skillet or wok over medium-high flame. Add vegetables, cook until onion turns translucent. Add chicken, cook until pale throughout, breaking into smaller pieces as needed.
When chicken is nearly done cooking, return sauce to heat. Add brown sugar and cornstarch to sauce, stirring until mixed. When mixture starts to thicken and chicken is suitably cooked, add peanuts and sesame seeds to chicken and mix in, then pour sauce into chicken and mix. Remove from heat, serve over rice.