In keeping with Asian tradition of balance, this dish showcases the blending of multiple elements to create a cohesive whole. saltiness from the fish sauce, savory chicken pieces and garlic, sweet caramelized sugar, and spicy pepper all meld perfectly. Add the complexity of lemon grass and this simple dish becomes a masterpiece.

Stir-fried Spicy Lemongrass Chicken- Ga Xao Sa Ot

This dish is extremely quick and easy to make. It can be made very spicy if desired and is especially great when served with plain white rice.

5 from 2 votes

Print Pin

Course: Lunch, Main Course

Cuisine: Southeast Asian, Vietnam

Prep Time: 10

Cook Time: 10

Marinate chicken: 30

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Wok or frying pan
Bowl

Ingredients

1 Stalk Lemongrass
4 large Boneless chicken thighs
2 tbsp Fish sauce
2 tsp Sugar
1 tsp Black pepper
3 cloves Garlic, chopped
1 tbsp Vegetable oil
½ tsp Cayenne pepper
1 tsp Caramelized sugar (molasses or omit is OK)

US Customary – Metric

Instructions

Prep – Discard outer leaves and upper ⅔ of lemon grass, Remove tip and chop fine (a food processor can be used). Cut boned chicken into rough 1-inch cubes and place in a bowl. Combine half the fish sauce, sugar, black pepper, ⅔ of the chopped garlic, and chopped lemongrass with the chicken cubes. Marinate for 30 minutes.
Cook – Heat oil over high heat. Add remaining garlic then quickly add chicken cubes. Stir-fry for 5 minutes. Reduce heat to medium and add cayenne pepper, caramelized sugar, remaining fish sauce. Cook, stirring, 5 minutes more. Serve hot with white rice.