Vietnamese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gà Xào Sả Ớt (Lemongrass Chili Chicken)
Stir-fried chicken with fragrant lemongrass and spicy chili.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Marinate Chicken: In a bowl, toss the chicken pieces with half of the minced lemongrass, fish sauce, soy sauce, sugar, and turmeric powder. Let marinate for 15-20 minutes.
- 2
Sauté Aromatics: Heat 2 tbsp of oil in a wok or large skillet over medium-high heat. Add the remaining lemongrass, minced garlic, shallot, and sliced chilies. Stir-fry for 1-2 minutes until highly fragrant and lightly golden.
- 3
Stir-fry Chicken: Increase the heat to high. Add the marinated chicken to the wok. Spread it out into a single layer and let it sear undisturbed for 2 minutes to develop color.
- 4
Toss and Cook: Toss the chicken vigorously. Continue to stir-fry for 5-7 minutes until the chicken is fully cooked through and the sauce has reduced and caramelized slightly, clinging to the meat.
- 5
Adjust Seasoning: Taste and add a splash more fish sauce or a pinch of sugar if needed to balance the salty, sweet, and spicy flavors.
- 6
Serve: Garnish with fresh cilantro and serve immediately alongside a large bowl of steaming jasmine rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
54/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving395
Calories
46 g
Protein
10 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gà xào sả ớt is the kind of Vietnamese stir-fry built for rice: small pieces of chicken, a salty-sweet seasoning base, and enough lemongrass and chili to perfume the whole pan. Lemongrass shows up often in Vietnamese home cooking because it can make a quick dish taste layered without a long simmer. The turmeric here is mostly visual, giving the chicken a warm golden color that contrasts with the greenish lemongrass and red chili.
Listahan note
This version keeps the method fast but asks for finely minced lemongrass, which matters more than adding extra ingredients. It prioritizes a dry, clingy finish instead of a saucy stir-fry, so the chicken lands fragrant and lightly caramelized over rice.
Technique cues
- Mince the lemongrass very finely, especially the tougher outer layers. Large pieces can stay fibrous even after stir-frying.
- Let the chicken sit undisturbed for the first couple of minutes in the hot pan. That contact helps the marinade caramelize instead of immediately turning watery.
- Taste at the end, not before the sauce reduces. Fish sauce and soy sauce become more concentrated as the pan dries down.
Kitchen flow
- Parallel prep
- Start jasmine rice before mincing the aromatics; the stir-fry moves quickly once the wok is hot.
- Make-ahead
- Mince the lemongrass, garlic, and shallot earlier in the day, then marinate the chicken shortly before cooking.
- Leftover move
- Fold chopped leftovers into fried rice with scallions and a squeeze of lime.
- Cleanup rhythm
- Rinse the marinade bowl while the chicken sears, then wipe the wok soon after serving before the caramelized bits harden.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Boneless skinless chicken thighs
Main protein
Purpose: Thigh meat stays tender in the high heat and gives the stir-fry enough richness to carry the lemongrass.
Handling: Cut into bite-sized pieces so the marinade seasons quickly and the chicken cooks before the aromatics burn.
Adaptation: Chicken breast can be used for a leaner texture, but cook it a little less aggressively so it does not dry out.
Lemongrass
Primary aromatic
Purpose: It gives the dish its citrusy, grassy backbone and makes the short cook time taste fuller.
Handling: Trim the dry tops and tough base, then mince the tender lower stalks as finely as possible.
Adaptation: Prepared minced lemongrass works in a pinch, though it is usually softer and less bright than fresh stalks.
Thai bird's eye chilies
Fresh heat
Purpose: They bring sharp, direct heat that cuts through the salty-sweet chicken.
Handling: Slice thinly so the heat spreads through the oil and aromatics quickly.
Adaptation: Use fewer chilies for a milder pan, or use Fresno or serrano chilies for fruitier heat.
Garlic
Savory aromatic
Purpose: Garlic rounds out the lemongrass and gives the stir-fry a deeper cooked aroma.
Handling: Mince it small and keep it moving in the pan so it turns fragrant without scorching.
Adaptation: Garlic powder can support the marinade, but fresh garlic gives a cleaner stir-fried flavor.
Fish sauce
Salty umami base
Purpose: It seasons the chicken deeply and gives the finished pan the distinct savory edge common in Vietnamese stir-fries.
Handling: Add it to the marinade so the chicken absorbs seasoning before it hits the wok.
Adaptation: A little extra soy sauce gives a different, darker profile if fish sauce is not being used.
Turmeric powder
Color and earthy note
Purpose: It gives the chicken a golden tone and a quiet earthiness behind the lemongrass.
Handling: Use a small measured amount so it colors the marinade without tasting dusty.
Adaptation: Leave it out if needed; the dish will be less golden but still led by lemongrass and chili.
Technique notes
- Use high heat only after the aromatics have had a short head start. Starting everything on full blast can burn the garlic before the chicken browns.
- Do not crowd the pan. If the chicken piles up, it releases liquid and the lemongrass steams instead of frying.
- Stop when the sauce clings to the meat and the pan looks almost dry. A glossy coating is the goal, not a pool of sauce.
Ingredient swaps
- Milder heat path
- Use one bird's eye chili, remove the seeds, or switch to Fresno chili for a gentler, fruitier heat.
- Lemongrass shortcut
- Use prepared minced lemongrass, but add it generously and cook it briefly in oil to wake up the aroma.
- No-wok direction
- Use the widest skillet you have and cook the chicken in two batches so the pieces can sear instead of steam.
- Soy-forward version
- Increase the soy sauce slightly and reduce the fish sauce for a darker, less briny seasoning profile.
Serve alongside
- Steamed jasmine rice
- Cucumber and herb salad
- Garlic sauteed morning glory
- Quick pickled carrots and daikon
- Lime soda
- Iced jasmine tea
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers with any pan juices in a sealed container.
- Reheat in a skillet with a small splash of water until the coating loosens and the chicken warms through.
- Freeze in a flat container, thaw overnight, then reheat in a pan so the lemongrass coating can tighten back up.
Equipment
- Wok or wide skillet
- Sharp knife
- Cutting board
- Wooden spatula
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