Gà Xào Sả Ớt (Lemongrass Chili Chicken Stir-Fry)
A flavorful and aromatic Vietnamese chicken stir-fry with lemongrass and chili. A quick and easy dinner option perfect for weeknights.
Ingredients
- about 680 g Chicken Thighs
- 3 stalks Lemongrass
- 2 each Red Chili
- 4 cloves Garlic
- 2 each Shallots
- 2 tbsp Fish Sauce
- 1 tbsp Sugar
- 1 tbsp Soy Sauce
- 2 tbsp Vegetable Oil
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken thighs into bite-sized pieces.
- 2Mince the lemongrass, chili, garlic, and shallots.
- 3In a bowl, mix fish sauce, sugar, and soy sauce to create the marinade.
- 4Marinate the chicken with the sauce for at least 15 minutes.
- 5Heat vegetable oil in a wok or large skillet over medium-high heat.
- 6Add the minced lemongrass, chili, garlic, and shallots and stir-fry until fragrant (about 1 minute).
- 7Add the marinated chicken and stir-fry until cooked through (about 5-7 minutes).
- 8Serve hot with cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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