Gluten-Free Vietnamese Lemongrass Chicken (Ga Xao Xa Ot)

Ingredients

• about 680 g Chicken thighs
• 3 stalks Lemongrass
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Fish sauce (Red Boat brand)
• 1 tablespoon Sugar
• 0.5 teaspoon Red pepper flakes
• 2 tablespoons Vegetable oil
• 2 stalks Green onions
• 4 cups Cooked rice

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

Instructions

1. 1Prepare the aromatics: Finely mince the 3 cloves of garlic. Grate the 1 tablespoon of ginger. Trim the tough outer layers from the 3 stalks of lemongrass. Cut the tender bottom 10.16 cm of each stalk into very thin slices. You should have about 1/4 cup of chopped lemongrass.
2. 2Marinate the chicken: In a medium bowl, combine the about 680 g of chicken thighs, the prepared lemongrass, minced garlic, grated ginger, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 0.5 teaspoon of red pepper flakes. Mix everything together thoroughly. Cover the bowl and let it marinate at room temperature for at least 15 minutes.
3. 3Cook the chicken: Heat 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat until the oil shimmers, about 175°C. Add the marinated chicken mixture to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and has developed a slightly browned exterior. The internal temperature of the chicken should reach 74°C.
4. 4Prepare the garnish: While the chicken is cooking, thinly slice the 2 stalks of green onions.
5. 5Serve the dish: Spoon the 4 cups of cooked rice into serving bowls. Top the rice with the stir-fried lemongrass chicken. Garnish with the sliced green onions.

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