Ga Xao Sa Ot / Stir-Fried Spicy Lemongrass Chicken

If there’s a meal I’d always recommend for busy days, it’s ga xao sa ot, or spicy lemongrass chicken. This is one of those meals that comes together in about 15 minutes from start to finish, yet it delivers huge flavor. There is just a little bit of prep work, and the cooking time is short. You end up with tender chicken coated in a deeply savory, spicy, and fragrant sauce that tastes like it took way more effort than it actually did. If you love bold flavors and spicy dishes that come together quickly, this is absolutely a recipe you want to add to your regular rotation. It is weeknight-friendly, incredibly satisfying, and pairs perfectly with a bowl of hot white rice.

What Is Ga Xao Sa Ot

Gà xào sả ớt is a classic Vietnamese stir-fry made with chicken, lemongrass, and chilies. The name translates to “chicken stir-fried with lemongrass and chili,” and that tells you exactly what makes this dish special. It is all about aromatics. The fragrance comes primarily from lemongrass, along with shallots, garlic, and Thai chilies. Lemongrass has a bright citrusy aroma with subtle herbal notes. It is not as sharp as lemon juice, but more floral and fresh. When cooked in oil, it releases an incredible fragrance that forms the backbone of many Vietnamese dishes.

Pro tip for lemongrass

I like to process lemongrass in bulk so it is always ready to go. Lemongrass stores extremely well in the freezer. Simply peel and remove the tough outer layers, cut the stalks into smaller pieces, and add them to a food processor. Blend until finely minced, then store it flat in a ziplock bag in the freezer. Whenever you need it, break off a piece and cook straight from frozen.

How to Make Ga Xao Sa Ot

Prepwork

Start by prepping all the aromatics. In a food processor, mince the lemongrass, shallots, garlic, and Thai chilies until finely chopped. Set this mixture aside. Then slice an onion into strips and finely cut green onions. Set them both aside.

Next, take your boneless, skinless chicken thighs. Trim away any excess fat, then cut the chicken against the grain into bite-sized pieces. Cutting against the grain keeps the chicken tender once cooked.

Make the Sauce

In a small bowl or container, combine Coco Rico (or coconut water) with fish sauce, sriracha, sugar, and MSG. Mix well until everything is fully combined. This sauce balances salty, sweet, spicy, and savory all in one.

Cook the Ga Xao Sa Ot

Heat a large pan over medium-high heat and add a splash of annatto seed oil. Add the minced aromatics and sauté for 1 to 2 minutes until extremely fragrant. Add the chicken to the pan and cook for a couple of minutes. Allow the chicken to sit in the pan without touching it to pick up some color.

Pour in the sauce, bring it to a boil, and cook for 5 minutes to let the sauce reduce as the chicken finishes cooking. Add in sliced onions, and season to taste with salt and pepper.

Serve

Spoon hot white rice into a bowl and top it with a generous amount of the spicy lemongrass chicken. Garnish with green onions and extra Thai chilies for more heat. Serve immediately and enjoy!

Ga Xao Sa Ot / Stir-Fried Spicy Lemongrass Chicken

4.8 from 6 votes

Servings

3-4

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

US Metric

• 2 lb 2 Chicken Thighs

• 1/2 1/2 White Onion

• 1 1 stalk Lemongrass, Minced

• 2 tbsp 2 Shallots, Minced

• 1 tbsp 1 Garlic, Minced

• 3 3 Thai Chilis

• 1 tbsp 1 Annatto Seed Oil

• Salt and Pepper to taste

• Sauce:

• 1/4 cup 1/4 Coco Rico

• 1 tbsp 1 Fish Sauce

• 1 tbsp 1 Sriracha

• 1/2 tbsp 1/2 Sugar

• 1/2 tsp 1/2 MSG

• Garnishes:

• Green Onion

• Black Pepper

Directions

• Prep:
• In a food processor, finely mince the lemongrass, shallots, garlic, and Thai chilies and set aside. Then slice the onion into strips and finely chop the green onions for garnish
• Trim excess fat from the boneless, skinless chicken thighs, then cut against the grain into bite-sized pieces
• Make the Sauce:
• In a small bowl, combine Coco Rico, fish sauce, sriracha, sugar, and MSG. Stir until fully dissolved and well combined
• Cook the Ga Xao Sa Ot:
• Heat a large pan over medium-high heat and add a splash of annatto seed oil. Sauté the minced aromatics for 1 to 2 minutes until fragrant
• Add the chicken and cook for a couple of minutes, letting it sit undisturbed to develop color
• Pour in the sauce and continue to cook the chicken for about t 5 minutes until the chicken is cooked through
• Add the sliced onions and season to taste with salt and pepper. Toss to combine
• Serve:
• Serve hot over white rice and garnish with green onions, black pepper, and extra Thai chilies if desired. Enjoy!

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