Lemongrass and Sage Chicken

Because I still have more sage left, I stuffed sage under each chicken thigh's skin while the chicken thighs were marinated in my own special sauce. It consisted of soy sauce, sugar, spring roll chili sauce, teriyaki marinade, lemongrass, mustard, pepper, and lime juice. I stewed the stuffed chicken thighs in the marinade after adding enough water in the stewing pot to cover the chicken. Once the chicken thighs were cooked, I removed and set them aside. Then, I added enough flour to the pot to thicken the sauce.

For the accompanying vegetable, I cut carrots into strips and sauteed them in olive oil, salt, and pepper. Rice was the accompanying carb.