Ga Xao Sa Ot (Lemongrass Chicken Stir-Fry)

Ingredients

• about 680 g Chicken thighs (boneless, skinless)
• 3 stalks Lemongrass
• 1-2 as needed Red chili
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 2 tbsp Cooking oil
• 4 cups Cooked rice
• 2 tbsp Green onions

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

Instructions

1. 1Prepare the ingredients: Slice the about 680 g chicken thighs into thin strips. Finely mince the 3 stalks of lemongrass, 1-2 red chilies (remove seeds if you prefer less heat), 1 medium onion, and 3 cloves of garlic.
2. 2Heat a 30.48 cm wok or large skillet over medium-high heat (about 204.4°C / 200°C). Add the 2 tbsp of cooking oil.
3. 3Add the minced 3 stalks of lemongrass, 1-2 red chilies, 3 cloves of garlic, and 1 medium onion to the hot oil. Stir-fry for 1-2 minutes until they are fragrant and the onion begins to soften.
4. 4Add the sliced about 680 g chicken thighs to the wok. Stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
5. 5Stir in the 2 tbsp of soy sauce and 1 tsp of sugar. Continue to cook for 1 more minute, stirring constantly, until the sauce coats the chicken and thickens slightly.
6. 6Serve the Ga Xao Sa Ot immediately over the 4 cups of cooked rice. Garnish with the 2 tbsp of chopped green onions.

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