Vietnamese

Gà Xào Sả Ớt (Lemongrass Chili Chicken)

Name: Gà Xào Sả Ớt (Lemongrass Chili Chicken)
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 3 stalks lemongrass, very finely minced; 2-3 Thai bird's eye chilies, thinly sliced; 3 cloves garlic, minced; 1 shallot, minced; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp sugar; 1/2 tsp turmeric powder (for color)

Stir-fried chicken with fragrant lemongrass and spicy chili.

35 minutes

Serves 4

Main

Contains common allergens

Fish Seafood Soy Wheat

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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.

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