Gà Xào Sả Ớt (Lemongrass Chili Chicken Stir-Fry)

Ingredients

• 1.5 pounds Chicken thighs
• 3 stalks Lemongrass
• 1 piece Red chili
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 2 tablespoons Vegetable oil
• 1 tablespoon Soy sauce
• 2 cups Rice

Instructions

1. 1Cut the 1.5 pounds of chicken thighs into 1-inch (2.5 cm) bite-sized pieces. Finely mince the 3 stalks of lemongrass, 1 piece of red chili, 3 cloves of garlic, and 1 medium onion.
2. 2Place a 12-inch wok or large skillet over medium-high heat, aiming for about 400°F (200°C). Add the 2 tablespoons of vegetable oil to the hot pan, then add the minced 3 stalks of lemongrass, 1 piece of red chili, 3 cloves of garlic, and 1 medium onion. Stir-fry for 1-2 minutes until the mixture becomes very fragrant and you can smell its strong aroma.
3. 3Add the 1.5 pounds of chicken thighs to the wok. Stir-fry for 5-7 minutes, until the chicken pieces are no longer pink on the outside and reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.
4. 4Pour in the 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of soy sauce. Stir everything together thoroughly to coat the chicken evenly and continue to cook for another 1-2 minutes, until the sauce has slightly thickened and clings to the chicken.
5. 5To cook the 2 cups of rice, combine the 2 cups of rice with 3 cups of water in a medium saucepan. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes, or until all the water has been absorbed and the rice is tender.
6. 6Serve the Gà Xào Sả Ớt hot, alongside the cooked 2 cups of rice.

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