Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)

Method8 steps

1. 1

   Step 1: Pat the chicken (1 lb) dry and cut it into bite-sized pieces first. Mix it with 1 tsp salt, 2 tsp sugar and optional ⅓ tsp MSG OR chicken bouillon. Marinate 15 minutes in the refrigerator while preparing the aromatics and sauce.

   Marinate chicken fifteen minutes · 15 minUses 1 lb chicken (cut into bit-sized pieces) · 1 tsp salt · 2 tsp sugar · ⅓ tsp MSG or chicken bouillon (optional)

2. 2

   Step 2: Wash the lemongrass (4–5 tbsp), trim off root ends and remove tough outer leaves. Thinly slice the tender yellow lower stalk, then mince very finely for 4–5 tbsp. Separately mince the garlic (1 tbsp) and shallots (3 tbsp) and keep each aromatic separate.

   Uses 3 tbsp shallots (minced) · 1 tbsp garlic (minced) · 4–5 tbsp lemongrass · running water for cleaning lemongrass

3. 3

   Step 3: Mix 2 tbsp fish sauce and 1 tbsp sambal with ONE liquid option: ½ cup coconut juice, OR ½ cup lemon-lime soda, OR ½ cup water.

   Uses 2 tbsp fish sauce · 1 tbsp sambal · 0.5 cup coconut juice

4. 4

   Step 4: Check that the marinated chicken is in bite-sized pieces, cutting any larger pieces now. Keep its seasoning on the meat.

   Uses chicken seasoned with salt, sugar and optional MSG or bouillon for fifteen minutes

5. 5

   Step 5: In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.

   Uses 4 tbsp neutral cooking oil · seasoned bite-sized chicken, cut any remaining large pieces before frying · shallots, garlic and tender lemongrass minced and kept separate for ordered sauté

6. 6

   Step 6: Lower to medium heat and stir in the mixed chile sauce. Cover and cook about 5 minutes, then stir and check progress. Continue cooking as needed; do not use this first check as the final doneness test.

   First covered chicken simmer check · 5 minUses marinated chicken browned with sequentially sautéed shallots, garlic and lemongrass · fish sauce, sambal and ONE half cup liquid option combined

7. 7

   Step 7: Add the optional onion (0.5) slivers and green-onion (1 stalk) pieces during the last 1–2 minutes to soften slightly. Finish when the chicken reaches 165°F (74°C) at its thickest point.

   Uses 0.5 onion · 1 stalk green onion · same covered simmer underway, add optional garnish near end

8. 8

   Step 8: Serve with a side of rice.

   Uses cooked white rice for serving, amount as desired · chicken checked 165°F, optional onion/scallion softened in last one to two minutes