Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
556 kcal
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Course
Dinner
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Cuisine
Vietnamese
Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)
Description
This recipe begins by marinating chicken pieces with salt, sugar, and optional MSG or chicken bouillon to develop early flavor. Aromatics of finely minced lemongrass, garlic, and shallots provide a fragrant foundation. The lemongrass is prepared carefully by removing tough outer layers and slicing finely before mincing.
Sautéing the shallots and garlic until lightly browned brings out sweetness, then the lemongrass is stirred in until fragrant. Adding chicken and browning it slightly locks in juices. A chile sauce made from fish sauce, sambal chili paste, and coconut juice (or suitable alternatives like lemon-lime soda or water) is added, and the dish is simmered covered to tenderize and meld flavors.
The finished dish highlights aromatic, spicy, and slightly tangy notes with tender chicken bites and a vibrant sauce. Garnishes such as sliced onion or green onion pieces can be added to refresh the flavor. This dish is suitable as a main course served with rice.
Ingredients
Chicken & marinade
- 1 lb chicken cut into bit-sized pieces
- 1 tsp salt
- 2 tsp sugar
- ⅓ tsp MSG optional, or chicken bouillon
Aromatics
- 4 tbsp neutral cooking oil
- 3 tbsp shallot minced
- 1 tbsp garlic minced
- 4-5 tbsp lemongrass minced
Chile Sauce
- 2 tbsp fish sauce
- 1 tbsp sambal
- ½ c coconut juice or lemon-lime soda, or water
Garnish
- ½ medium onion optional, cut into slivers
- 1 talk green onion optional, cut into 2 inch pieces
Instructions
- Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
- Mince aromatics: 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 and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
- Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
- 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.
- Add the garnish about 1-2 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 45g | 69% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 2892mg | 121% |
| Potassium | 570mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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