Thai Lemongrass Chicken Servings: 6 Ingredients: -Marinade- 1/2 cup oil (olive oil is fine) 2 tsp Thai seasonings (a combination of: salt, garlic powder, white pepper, black pepper, chili powder, red pepper powder) 1 stalk lemon grass, finely chopped 1 cup coconut milk 4 whole chicken breasts -Topping- 1 stalk lemon grass, coarsely chopped several Tbsp chopped garlic oil (to fry) chopped peanuts -Sauce- 1 1/2 Tbsp oil (olive oil is fine) 2 Tbsp margarine 1 stalk lemongrass, finely chopped 1 Tbsp chopped garlic 2 Tbsp chopped shallots (or red onion) 2 tsp chili paste 2 tsp fish sauce 2 Tbsp ground peanuts 3/4 cup coconut milk Let the chicken soak in the marinade ingredients for several hours or overnight. Grill the chicken and set aside. Topping preparation: Heat some oil and deep fry the lemon grass, then add the garlic and fry until crispy; set aside with the peanuts. Sauce preparation: Saute all the ingredients and cook to blend flavors. Put the sauce in a blender and puree until smooth. Adjust seasonings if desired. To serve: Slice the chicken breasts diagonally. Serve with sauce and sprinkle on the topping. Source: a Tommy Tang Recipe (Posted to rec.food.recipes by LIR119@delphi.com on 5/22/97)