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.
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.
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.
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.
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.
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.
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!
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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