Get ready to embark on a flavor-packed journey that will transport you straight to the vibrant streets of Vietnam! Ga Xao Sa Ot is not just a chicken dish – it's a culinary explosion that combines the zesty punch of lemongrass, the fiery kick of red chilies, and the tender perfection of stir-fried chicken. Whether you're a spice lover or a curious foodie looking to expand your cooking repertoire, this recipe promises to turn an ordinary meal into an extraordinary gastronomic adventure that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 500g chicken breast, sliced
- 2 tablespoons lemongrass, minced
- 2 red chilies, sliced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Prepare the chicken by slicing the chicken breast into thin, uniform strips approximately 1/2 inch thick to ensure even cooking.
- Finely mince the lemongrass, removing the tough outer layers and using only the tender white and light green parts. Chop the red chilies into thin rings, keeping the seeds for extra heat if desired.
- In a mixing bowl, combine the sliced chicken with minced lemongrass, fish sauce, and sugar. Mix thoroughly and let marinate for 10-15 minutes to allow the flavors to penetrate the meat.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until the oil is shimmering and just starts to smoke.
- Add the marinated chicken to the hot pan, spreading the pieces in a single layer to ensure maximum caramelization and prevent steaming.
- Stir-fry the chicken for 6-8 minutes, tossing frequently to cook evenly and develop a golden-brown exterior.
- Halfway through cooking, add the sliced red chilies and continue stir-frying to incorporate their heat and flavor.
- Check the chicken for doneness by cutting a piece to ensure it's cooked through with no pink remaining and has a slightly crispy exterior.
- Remove from heat and transfer to a serving plate, garnishing generously with fresh cilantro leaves.
- Serve hot with steamed jasmine rice, allowing the aromatic lemongrass and chili flavors to shine.
Tips
- Slice Matters: Cut your chicken breast against the grain and into uniform strips to ensure even cooking and maximum tenderness.
- Marinade Magic: Don't rush the marinating process. Those 10-15 minutes allow the fish sauce and sugar to deeply penetrate the chicken, creating layers of flavor.
- Wok or Skillet Wisdom: Use a heavy-bottomed pan or traditional wok and ensure it's screaming hot before adding chicken. This guarantees that perfect caramelization and prevents steaming.
- Chili Control: If you're heat-sensitive, remove the seeds from the red chilies. For fire lovers, keep them in for an extra spicy kick!
- Fresh is Best: Use fresh lemongrass and cilantro. The aromatics make a world of difference in capturing authentic Vietnamese flavor.
- Serving Suggestion: Pair with jasmine rice to soak up all those incredible sauce and spice notes. A side of quick-pickled vegetables can add a refreshing contrast.
Nutrition Facts
Calories: 283kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: mg
