ReceptnaptárRecipes › Southeast Asian › Dinner
Gà xào sả ớt (lemongrass-chilli stir-fried chicken)
A quick Vietnamese weeknight dish: chicken thigh fried to a caramel glaze with plenty of finely chopped lemongrass and chilli.
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Method
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- Toss the chicken with the fish sauce, sugar and turmeric, and let stand for 15 minutes.
- In a wok, fry the lemongrass in the oil over medium heat for 2-3 minutes until fragrant, then add the garlic and chilli, and fry for 30 seconds.
- Turn up the heat, add the chicken, and fry for 5-6 minutes until browned all over.
- Sprinkle with the brown sugar, and add the onion and water.
- Cook, stirring, for 5 minutes, until the chicken is cooked through and the liquid thickens into a sticky glaze.
- Sprinkle with coriander and serve with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use only the soft, white lower part of the lemongrass, chopped as finely as possible.
- Can be made with tofu, swapping the fish sauce for soy sauce.
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More southeast asian ideas
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- Sotanghon soup (chicken glass noodle soup)
- Gai pad met mamuang (cashew chicken)
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- Chicken adobo (braised chicken in vinegar and soy sauce)
- Chicken inasal (lemongrass-vinegar grilled chicken with annatto oil)
- Chicken afritada (tomato chicken stew with potatoes and peppers)
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