Gà Xào Sả Ớt (Lemongrass Chili Chicken Stir-fry)
Savory and aromatic chicken stir-fry with lemongrass, chili, and onions, served with steamed rice.
Ingredients
- about 450 g Chicken thighs, boneless, skinless, cut into bite-sized pieces
- 3 stalks Lemongrass, minced
- 1 small Red chili, minced (adjust to taste)
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- 2 tablespoons Fish sauce
- 1 tablespoon Sugar
- 1 tablespoon Soy sauce
- 2 tablespoons Vegetable oil
- 4 cups Steamed rice
- 2 tablespoons Green onions, chopped (for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine the about 450 g Chicken thighs, boneless, skinless, cut into bite-sized pieces with 2 tablespoons Fish sauce, 1 tablespoon Sugar, 1 tablespoon Soy sauce, 2 cloves Garlic, minced, 3 stalks Lemongrass, minced, and 1 small Red chili, minced. Stir everything together to coat the chicken evenly. Let the chicken marinate for at least 15 minutes at room temperature.
- 2Place a wok or large skillet over medium-high heat. Add 2 tablespoons Vegetable oil and heat until it shimmers, about 1 minute. This is approximately 204.4°C (200°C).
- 3Add the 1 medium Onion, sliced, to the hot wok. Stir-fry for 2-3 minutes, or until the onions are softened and slightly translucent.
- 4Add the marinated chicken mixture to the wok with the onions. Stir-fry for 8-10 minutes, stirring frequently, until the chicken is cooked through and has a browned exterior. The internal temperature of the chicken should reach 74°C.
- 5Remove the wok from the heat. Serve the Gà Xào Sả Ớt hot alongside 4 cups Steamed rice. Garnish with 2 tablespoons Green onions, chopped.
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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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