Imagine tender, succulent pieces of chicken, infused with the bright, zesty perfume of freshly sautéed lemongrass, punctuated by the subtle heat of chili peppers, and perfectly balanced by the savory depth of authentic Vietnamese fish sauce. This is Gà Xào Sả Ớt, a classic Vietnamese Lemongrass Chicken Stir-Fry that comes together with remarkable speed and ease, making it an ideal choice for flavorful everyday meals.
The secret to this dish lies in the aromatic power of lemongrass. Its distinct citrusy notes and vibrant fragrance weave their way through the other ingredients, adding layers of complexity and freshness that elevate the simple stir-fry. When lemongrass meets the pungent warmth of garlic, the spicy zing of ginger, and the fiery kick of chili peppers in a hot pan, a truly irresistible flavor profile emerges – bold, savory, and utterly captivating.
Today, we’re focusing on the chicken variation of this beloved Vietnamese staple, a dish that is not only exceptionally delicious but also incredibly convenient, often requiring just a single pan for cooking. Known in Vietnamese as “gà xào sả ớt,” this stir-fry is a testament to the beauty of simple, fresh ingredients expertly combined to create a culinary experience that is both satisfying and authentically Vietnamese.
Ingredients
Here are the main ingredients you will need to make Vietnamese lemongrass chicken stir-fry, along with some tips for selecting and preparing them:
- Chicken: I recommend using boneless, skinless chicken thighs for this recipe. Cut them into thin strips or slices for even cooking. If you use chicken breasts, the stir-fried chicken will be less juicy.
- Lemongrass: use fresh lemongrass to add a fragrant, citrusy flavor to this dish. Trim off the tough outer layers and chop off the green parts since we will only use the tender, white inner stalk.
- Chili peppers: I recommend using two types of chilies. One is spicy bird’s-eye chili for a spicy kick and another one is non-spicy or very mild red chili pepper. The dish will be too spicy if you use 100% bird’s-eye chili.
- Other aromatics: ginger and garlic.
- Seasonings: salt, pepper, oyster sauce and fish sauce.
How to Make Vietnamese Lemongrass Chicken
The stir-fry comes together quickly, so it’s best to prepare all ingredients before cooking. Also, use a heavy-bottomed pan that retains heat well, such as a Lodge cast iron, to make the dish.
- Marinate the chicken
- Stir-fry the aromatics
- Cook the chicken
- Put everything together
How to Serve
The most traditional way to serve ga xao sa ot is with steamed rice.
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