Description
There’s something incredibly comforting about the aroma of lemongrass sizzling in a hot pan, filling the kitchen with its citrusy, slightly floral fragrance. Vietnamese Lemongrass Chicken, or Gà Xào Sả Ớt, is a beloved dish in Vietnamese cuisine, known for its balance of savory, slightly sweet, and subtly spicy flavors. This dish is often served over a bed of fluffy white rice, allowing the tender, flavorful chicken to soak into every bite.
Lemongrass is a staple in Southeast Asian cooking, prized not only for its refreshing aroma but also for its health benefits. It’s commonly used in soups, marinades, and stir-fries, adding a bright, zesty kick that complements proteins beautifully. In Vietnam, lemongrass chicken is a go-to family meal, quick to prepare yet bursting with complex flavors. Whether enjoyed as a weeknight dinner or part of a larger Vietnamese feast, this dish never fails to delight.
Let’s dive into this easy, flavorful recipe that brings the taste of Vietnam right into your kitchen!
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 stalks lemongrass, trimmed and finely minced
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 teaspoon chili flakes (adjust to taste)
- 2 tablespoons vegetable oil
- 2 green onions, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
Lemongrass is the star ingredient in this dish, so taking the time to prepare it properly is key. Start by trimming the tough outer layers of the lemongrass stalks. You’ll want to use the softer, pale yellow section near the bottom. Finely mince it with a sharp knife or use a food processor to make things easier. The finer the lemongrass, the more evenly it will distribute its flavor throughout the dish.
In a large bowl, combine the chicken pieces with the minced lemongrass, garlic, shallot, soy sauce, fish sauce, oyster sauce, sugar, black pepper, and chili flakes. Mix everything well, making sure the chicken is evenly coated. Let it marinate for at least 20 minutes, but if you have time, an hour or more will deepen the flavors even further.
Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated chicken in a single layer. Let it sear undisturbed for a couple of minutes to develop a nice golden-brown crust. Then, stir-fry the chicken until it’s cooked through and caramelized, about 8–10 minutes.
Once the chicken is fully cooked and beautifully golden, remove it from the heat and sprinkle with chopped green onions. Serve immediately over a steaming bowl of jasmine rice for a comforting and satisfying meal.
Notes
- This dish pairs wonderfully with pickled vegetables or a side of sautéed greens.
- Leftovers can be used in a sandwich or wrapped in rice paper for fresh spring rolls.