1 stalk lemon grass
Zest and juice of 1 lime, lime rinds reserved
6 cups Thai sticky rice (also known as Thai sweet rice), soaked overnight in cold water and drained
3/4 pounds boneless, skinless chicken thighs (about 3 medium)
3 tablespoons canola oil, plus more for brushing
1 large yellow onion, small dice (about 1 1/2 cups)
6 ounces shitake mushrooms, stems discarded, thinly sliced
4 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and grated
1 to 2 Thai bird chiles, thinly sliced
1/2 cup chicken broth
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
2 tablespoons soy sauce
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