Gà Xào Sả Ớt (Lemongrass Chili Chicken Stir-Fry)
A fragrant and spicy Vietnamese chicken stir-fry with lemongrass, chili, and onions.
Ingredients
- about 680 g Chicken thighs, boneless and skinless, cut into cubes
- 3 stalks Lemongrass, thinly sliced
- 2 each Red chili peppers, minced
- 1 medium Onion, sliced
- 3 cloves Garlic, minced
- 2 tbsp Fish sauce
- 1 tbsp Sugar
- 2 tbsp Vegetable oil
- 1 tbsp Soy sauce
- 1/4 cup Green onions, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the about 680 g chicken thighs (cut into cubes), 1 tablespoon of fish sauce, and 1/2 tablespoon of sugar. Mix well to coat the chicken and let it marinate for at least 15 minutes.
- 2Place a wok or large skillet over high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, which should take about 1 minute. Add the 3 stalks of thinly sliced lemongrass, 2 minced red chili peppers, 3 minced cloves of garlic, and 1 sliced medium onion. Stir-fry for 1 to 2 minutes until the ingredients are fragrant and the onion begins to soften.
- 3Add the marinated chicken to the wok. Stir-fry for 5 to 7 minutes, until the chicken is cooked through and has a lightly browned exterior. The internal temperature of the chicken should reach 74°C.
- 4Pour the remaining 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, and 1 tablespoon of soy sauce into the wok with the chicken and aromatics. Stir everything together and continue to cook for another 1 to 2 minutes, until the sauce has thickened slightly and evenly coats the chicken.
- 5Remove the wok from the heat. Garnish the Gà Xào Sả Ớt with the 1/4 cup of chopped green onions. Serve immediately with 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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