Citrus Chicken with Rice and Raisins

Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut the chicken into bite-size pieces. Place the chicken in a large resealable plastic storage bag. Add the ginger and fish sauce. Reseal and squeeze the bag several times to coat the chicken pieces. Marinate for 20 minutes.

Heat the oil in a large pot over medium-high heat. Add the onions and saute for 2 to 3 minutes. Add the rice and saute for 2 to 3 minutes; add water and 1 1/2 cups chicken broth; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed.

Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the chicken and brown on all sides, about 3 to 5 minutes. Add 1/4 cup chicken broth, wine and sliced carrots and simmer, uncovered for 10 minutes, turning the chicken occasionally, until the chicken is cooked through and the juices run clear. Remove chicken and keep warm.

In a small bowl, combine flour and coconut milk, whisking until smooth; gradually stir into the pan juices. Stir in the lemon zest, lemon grass and season with salt and pepper. Add remaining 1/4 cup broth and cilantro. Bring to a boil; cook and stir for about 2 minutes or until sauce is thickened.