Gà Xào Sả Ớt (Lemongrass Chili Chicken Stir-fry)
A quick and flavorful chicken stir-fry with lemongrass, chili, and other aromatic spices.
Ingredients
- about 680 g Chicken thighs
- 3 stalks Lemongrass
- 2 each Red chilies
- 4 cloves Garlic
- 1 medium Onion
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g chicken thighs into bite-sized pieces. In a medium bowl, combine the chicken pieces with 2 tbsp fish sauce and 1 tsp sugar. Stir to coat the chicken evenly and set aside to marinate.
- 2Prepare the aromatics: Finely chop the 3 stalks of lemongrass. Finely chop the 2 red chilies. Finely mince the 4 cloves of garlic. Finely chop the 1 medium onion.
- 3Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat, about 175°C.
- 4Add the chopped lemongrass, chopped red chilies, minced garlic, and chopped onion to the hot oil. Stir-fry for 2-3 minutes until they are fragrant and slightly softened. You should smell a strong, pleasant aroma.
- 5Add the marinated chicken pieces to the skillet. Stir-fry for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. The chicken should no longer be pink inside.
- 6Serve the Gà Xào Sả Ớt immediately over the 4 cups of cooked rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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