Lemon Grass Chicken

>>From Barbara Hansen's Taste of Southeast Asia

6 chicken thighs, boned, skinned (about 1 1/4 lbs trimmed meat)
2 lemon grass stalks, minced
1/4 cup soy sauce
1/4 tsp salt
2 Tbsp chicken broth
1 tsp sugar
1 tsp minced fresh red chili or serrano chili or 1/4 tsp hot-pepper flakes
1/2 tsp cornstarch
2 tsp water
1/2 medium-size onion
1/4 cup vegetable oil
1 tsp minced onion
1 tsp minced ginger root
1 tsp minced garlic

Cut chicken into 1-inch square pieces.  Place in a medium bowl.  Stir
in lemon grass, 2 Tbsp of the soy sauce, and salt.  Mix well.  Cover and
refrigerate 2 hours or longer.  Bring to room temperature before
cooking.  Combine chicken broth, remaining 2 Tbsp soy sauce, sugar, and
chili in another small bowl; set aside.  Cut onion in half lengthwise;
cut each piece into 4 wedges; separate layers.  Heat wok over
medium-high heat.  Add oil and heat.  Add minced onion, ginger root, and
garlic; stir-fry 15 seconds.  Do not burn.  Increase heat.  Add
chicken; stir-fry 2 minutes.  Add sliced onion; stir-fry 1 minute.  Add
chicken broth mixture; cook, stirring, 1 minute.  Stir cornstarch
mixture to blend in cornstarch that has settled.  Add to the chicken
mixture; cook until sauce is thickened, about 30 seconds.  Spoon onto a
heated platter; serve at once.  Makes 4 servings.