Vietnam | Chicken | Lemongrass | Spring | Summer | Stir Fry

Ga Xao Sa

(Vietnamese lemongrass chicken)

Servings: 4-6


INGREDIENTS PREP AMOUNT
Chicken, breast or thighs boneless, skinless, cubed 1 lb
Lemongrass white tender part only, minced 3 - 4 stalks
Fish sauce 1 Tbsp
Sugar 1 tsp
Cornstarch 2 tsp
Oil, peanut, sesame or vegetable 1 Tbsp
Pepper 1 tsp
 
Oil, peanut or vegetable 2 - 3 Tbsp
Shallots or scallions minced 2 Tbsp
Garlic minced 2 cloves
Pepper, red cubed 1 each
 
Fish sauce 1 Tbsp
Water 1/4 cup
Brown sugar or caramelized sugar syrup 1 Tbsp

METHOD

Basic Steps:  Marinate → Stir Fry → Simmer
  1. Mix the chicken with the first set of ingredients. Let marinate 1 to 8 hours.
  2. Heat oil over high heat in a wok or large Dutch oven. Add scallions or shallots and garlic and stir fry quickly about 30 seconds.
  3. Add peppers and continue to stir fry until peppers are thoroughly heated through and beginning to cook.
  4. Add the chicken with all of its marinade. Continue stir frying over high heat, stirring constantly, until chicken is just cooked through.
  5. Turn heat to low and stir in fish sauce, a little water and the brown sugar or caramel syrup. Simmer another 1-2 minutes. Season to taste with fish sauce, salt and pepper. Serve with steamed rice.

VARIATIONS

  • Ga Xao Sa Ot: Sprinkle roasted, unsalted peanuts over the top of the finished dish.
  • For a creamy curry variation of this dish, add 1-2 tsp of curry powder to the scallions and garlic when you stir fry them. Substitute coconut milk for the water at the end of the recipe.
  • Try making the dish with shrimp. They will only need to marinate 30 minutes or so.

NOTES

  • Ga xao sa is one of the better known Vietnamese dishes and is wonderfully light and refreshing.