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

Ingredients

• about 450 g Chicken Thighs
• 3 stalks Lemongrass
• 2 small Red Chili
• 4 cloves Garlic
• 2 small Shallots
• 2 tablespoons Fish Sauce
• 1 tablespoon Sugar
• 2 tablespoons Vegetable Oil
• 2 stalks Green Onions
• 4 cups Cooked Rice or Noodles

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Trim the about 450 g Chicken Thighs and cut them into bite-sized pieces. Finely mince the 4 cloves Garlic and 2 small Shallots. Remove the tough outer layers from the 3 stalks Lemongrass and finely mince the tender inner parts. Finely mince the 2 small Red Chili. Slice the 2 stalks Green Onions into thin rounds.
2. 2In a medium bowl, combine the cut about 450 g Chicken Thighs, minced 3 stalks Lemongrass, minced 2 small Red Chili, minced 4 cloves Garlic, minced 2 small Shallots, 2 tablespoons Fish Sauce, and 1 tablespoon Sugar. Mix everything together well to ensure the chicken is evenly coated. Let this mixture marinate for at least 15 minutes at room temperature.
3. 3Place a wok or large skillet over high heat. Add 2 tablespoons of Vegetable Oil and let it heat until it shimmers, which should take about 1-2 minutes. The oil should be very hot before adding the chicken.
4. 4Carefully add the marinated chicken mixture to the hot wok or skillet. Stir-fry the chicken, spreading it out in a single layer as much as possible, for 5-7 minutes. Continue to stir and toss the chicken until it is cooked through and has developed a nice brown color on the edges. The chicken is done when it reaches an internal temperature of 74°C.
5. 5Add the sliced 2 stalks Green Onions to the wok or skillet during the last minute of cooking. Stir them in to combine with the chicken.
6. 6Serve the Gà Xào Sả Ớt immediately over 4 cups of Cooked Rice or Noodles.

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