Vietnamese Lemongrass Chicken Stir-Fry (ga xao sa ot) perfectly combines tender and juicy chicken, fragrant lemongrass, chili peppers, and fish sauce. This dish is super quick and easy to make for daily meals.
Lemongrass has a distinct citrusy flavor and aroma that adds depth and complexity to many Vietnamese dishes. When combined with other aromatics like garlic, ginger and chili peppers, lemongrass creates a bold and savory flavor profile that is hard to resist.
I already shared this popular lemongrass beef stir-fry recipe some time ago. Today is the version with chicken which is equally delicious and can be cooked in one pan. Its Vietnamese name is “gà xào sả ớt“.
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.
1️⃣ Marinate the chicken
2️⃣ Stir-fry the aromatics
3️⃣ Cook the chicken
4️⃣ Put everything together
How to Serve
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The most traditional way to serve ga xao sa ot is with steamed rice.
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