Gà Xào Nấm Cay (Spicy Vietnamese Chicken and Mushroom Stir-fry)
80% chuẩn vị · Vietnamese
A flavorful twist on the classic Gà Xào Nấm, this version incorporates chili for a pleasant kick. It balances the savory notes with a touch of heat, making it an exciting variation.
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Nguyên liệu
- Chicken thighs500g
- Shiitake mushrooms200g
- Red chili peppers1-2
- Onion1/2 medium
- Garlic3 cloves
- Ginger1 inch piece
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Chili garlic sauce1 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Fresh basil leavesa handful
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Cut chicken thighs into bite-sized pieces. Marinate with 1 tbsp fish sauce, 1 tsp soy sauce, 1/2 tsp sugar, and black pepper for 15 minutes.
- 2
Clean and slice shiitake mushrooms. Thinly slice onion, mince garlic, grate ginger. Thinly slice red chili peppers (remove seeds for less heat).
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken and stir-fry until browned and cooked through. Remove chicken from wok.
- 4
Add garlic, ginger, and sliced chili peppers to the wok. Stir-fry until fragrant (about 30 seconds). Add sliced onion and stir-fry until softened.
- 5
Add shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until tender.
- 6
Return the cooked chicken to the wok. Add remaining 1 tbsp fish sauce, 1 tsp soy sauce, 1 tbsp chili garlic sauce, 1/2 tsp sugar, and 2 tbsp water. Stir well to combine.
- 7
Cook for another 1-2 minutes until the sauce thickens slightly. Stir in fresh basil leaves.
- 8
Season with salt and black pepper to taste. Serve hot.
