Spicy Lemongrass Chicken Stir-Fry — Ga Xao Sa Ot
Lemongrass-chilli chicken thigh stir-fry tossed in a hot wok with shallot, garlic, and red bird chilli in a fish sauce caramel that clings to the chicken, served over jasmine rice with a scattering of scallion and cilantro.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Slice red chilli into rings and scallion into thin pieces. Toss chicken with fish sauce, brown sugar, dark soy, black pepper, and chilli flakes; let sit 5 minutes off heat.
Boil
Rinse jasmine rice until water runs clear. Add to a medium pot with 360ml cold water and 1 tsp salt, bring to a boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until grains turn fluffy and tender.
Saute
Heat 2 tbsp oil in a wok or large skillet over medium-high heat 1 minute. Add lemongrass, garlic, shallot, and half the chilli rings 90 seconds until fragrant and shallot edges turn translucent.
Sear
Push aromatics aside, add remaining 2 tbsp oil and chicken in a single layer over high heat 4 minutes without moving until skin sears deep mahogany. Toss with aromatics 3 minutes more until cooked through.
Glaze
Splash in 3 tbsp water and lime juice over medium heat 90 seconds, tossing until caramel thickens and clings glossy to each piece.
Plate
Mound rice on individual plates, tip chicken stir-fry alongside with all clinging caramel, scatter scallion, cilantro, and remaining chilli rings over the top, and serve immediately while still sizzling hot.
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