Gà Xào Sả Ớt (Vietnamese Lemongrass Chili Chicken)
Món truyền thống · Vietnamese
A classic Vietnamese stir-fry featuring tender chicken marinated and cooked with fragrant lemongrass, spicy chilies, garlic, and fish sauce, creating a savory and aromatic dish.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs500g, boneless, skinless, cut into bite-sized pieces
- Lemongrass stalks3 stalks, tough outer layers removed, finely minced
- Garlic cloves4 cloves, minced
- Red chilies2-3, thinly sliced (adjust to spice preference)
- Fish sauce3 tablespoons
- Sugar1 tablespoon
- Vegetable oil2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Water2 tablespoons
- Cilantrofor garnish
Các bước
- 1
In a bowl, combine chicken pieces with 1 tablespoon fish sauce, 1/2 tablespoon sugar, salt, and black pepper. Marinate for at least 15 minutes.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced lemongrass and garlic, stir-fry until fragrant, about 1 minute.
- 3
Add sliced red chilies and stir-fry for another 30 seconds.
- 4
Add the marinated chicken to the wok. Stir-fry until the chicken is browned and cooked through, about 5-7 minutes.
- 5
In a small bowl, whisk together the remaining 2 tablespoons fish sauce, 1/2 tablespoon sugar, and 2 tablespoons water. Pour this sauce over the chicken.
- 6
Continue to stir-fry for 1-2 minutes until the sauce thickens and coats the chicken evenly.
- 7
Serve hot, garnished with fresh cilantro.
