Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)
Spicy lemongrass chicken is an aromatic and easy, one-pot recipe that is perfect for a shared family meal.
Servings: 2 people
Chicken & marinade
- 1 lb chicken cut into bit-sized pieces
- 1 tsp salt
- 2 tsp sugar
- ⅓ tsp MSG or chicken bouillon optional
- 4 tbsp neutral cooking oil
- 3 tbsp shallots minced
- 1 tbsp garlic minced
- 4-5 tbsp lemongrass minced
- 2 tbsp fish sauce
- 1 tbsp sambal
- ½ c coconut juice or lemon-lime soda, or water
- ½ medium onion cut into slivers optional
- 1 stalk green onion cut into 2 inch pieces optional
Marinate chicken for 15 minutes.
Mince the garlic and shallots.
Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛” slices first. Then add to a food processor to finely mince.
Pat dry your chicken, cut into bite size pieces.
In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant.
Add the chicken and brown it a little. Lower to medium heat, add the chile sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
Make sure to add the garnish about one to two minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
Serve with a side of rice.
Calories: 556kcal | Carbohydrates: 17g | Protein: 23g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 2892mg | Potassium: 570mg | Fiber: 2g | Sugar: 9g | Vitamin A: 212IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 2mg