Stir Fry Chicken with Lemon Grass Ga Xao Xa
Savor the vibrant flavors of Vietnam with 'Stir Fry Chicken with Lemongrass' (Gà Xào Sả), a quick and aromatic dish that delights the taste buds with its perfect balance of savory, tangy, and spicy notes. Tender strips of boneless chicken thighs are infused with the citrusy essence of fresh lemongrass, complemented by the warmth of garlic, shallots, and a hint of red chili for a gentle kick. A bold sauce made with fish sauce, soy sauce, lime juice, and a touch of brown sugar ties it all together, creating a glossy, flavorful coating that clings to every bite. This 30-minute recipe, served over steamed rice, is a fragrant and hearty option for weeknight dinners or when you're craving authentic Vietnamese cuisine. Garnish with fresh cilantro and green onions for added freshness and color, turning a simple stir-fry into a restaurant-quality meal right in your own kitchen.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 stalks Fresh lemongrass stalks
- 3 cloves Garlic cloves
- 2 small Shallots
- 1 Red chili
- 2 tablespoons Cooking oil
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 0.5 teaspoon Black pepper
- 2 Green onions
- 1 tablespoon Cilantro (optional, for garnish)
- 1 cup Steamed rice (serving suggestion)
Instructions
Start by preparing the chicken. Slice the boneless chicken thighs into thin strips and set aside.
Peel the outer tough layers of the lemongrass stalks, then finely chop the tender inner portion. You will need about 3 tablespoons of chopped lemongrass.
Peel and finely mince the garlic and shallots. Thinly slice the red chili.
In a small bowl, combine fish sauce, soy sauce, brown sugar, lime juice, and black pepper. Stir until the sugar dissolves and set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add the cooking oil and swirl to coat the pan.
Add the chopped lemongrass to the hot oil and stir-fry for about 30 seconds until fragrant.
Stir in the minced garlic, shallots, and chili, cooking for another minute until they become aromatic.
Increase the heat to high, then add the sliced chicken. Stir-fry for 5–7 minutes, or until the chicken is fully cooked and golden in color.
Pour the prepared sauce over the chicken, stirring well to ensure it is evenly coated. Cook for another 2–3 minutes to allow the sauce to thicken slightly.
Remove the skillet from heat and immediately toss in the sliced green onions. If using, sprinkle with chopped cilantro as a garnish.
Serve hot with steamed rice on the side for a complete meal.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.5 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3208 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
