Gà Xào Sả Ớt Tôm (Lemongrass Chili Chicken and Shrimp)
75% chuẩn vị · Vietnamese Fusion
A creative twist on the classic, incorporating succulent shrimp alongside chicken, enhancing the seafood notes and adding textural variety to the lemongrass and chili base.
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 thighs300g, boneless, skinless, cut into bite-sized pieces
- Shrimp200g, peeled and deveined
- Lemongrass stalks2 stalks, tough outer layers removed, finely minced
- Garlic cloves3 cloves, minced
- Bird's eye chilies2, thinly sliced (adjust to spice preference)
- Fish sauce3 tablespoons
- Oyster sauce1 tablespoon
- Sugar1 teaspoon
- Vegetable oil2 tablespoons
- Salt1/4 teaspoon
- Black pepper1/4 teaspoon
- Fresh basil leavesfor garnish
- Toasted sesame seedsfor garnish
Các bước
- 1
Marinate chicken pieces with 1 tablespoon fish sauce, salt, and pepper for 15 minutes.
- 2
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add minced lemongrass, garlic, and sliced chilies. Stir-fry until fragrant, about 1 minute.
- 3
Add the marinated chicken to the wok. Stir-fry until it's about halfway cooked, about 3-4 minutes.
- 4
Add the shrimp to the wok and stir-fry for another 2-3 minutes until the shrimp turns pink and is cooked through.
- 5
In a small bowl, whisk together the remaining 2 tablespoons fish sauce, oyster sauce, sugar, and 1 tablespoon water. Pour this sauce over the chicken and shrimp.
- 6
Stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.
- 7
Serve hot, garnished with fresh basil leaves and toasted sesame seeds.
