Fiery, fragrant, bursting with flavors, Gà Xào Xả Ớt / Gà Xào Sả Ớt (Vietnamese Stir-fried Spicy Lemongrass Chicken) is a popular rice-accompaniment dish in Vietnam.
It’s a true rice thief, tempting you to indulge in more rice.
Gà Xào Xả Ớt (Vietnamese Spicy Lemongrass Chicken)
In Vietnamese, “Gà“ means chicken, and “Xào Sả Ớt“ refers to stir-frying with lemongrass and chili.
While grilled lemongrass chicken is popular abroad and pairs wonderfully with rice, rice noodles, or even a bánh mì sandwich, the stir-fried version is what we often enjoy in everyday Vietnamese meals—just like caramelized ginger chicken (gà kho gừng).
Since ovens aren’t common in Vietnam, stir-frying is the go-to method for busy moms to whip up quick, flavorful family dinners.
Compared to the smoky charm of grilled chicken, this stir-fried dish hits bolder notes with its fiery chili and fragrant lemongrass.
Why you will love this recipe?
- Authentic Vietnamese Flavor: Enjoy the true taste of Vietnam with aromatic lemongrass, fiery chilies, and juicy chicken. You will need a lot of steamed rice with it, I promise 😎.
- Simple Ingredients: Lemongrass and chili take the spotlight, creating a delicious blend without the fuss.
- Super Easy-to-Make: In just 30 minutes, you’ll have a satisfying dish.
Ingredients
- Chicken: In Vietnam, bone-in chicken pieces are traditional, but boneless chicken thighs can also be used. Chicken breasts are an option too, but be sure to adjust the cooking time accordingly.
- Lemongrass: The star of this recipe, fresh or frozen lemongrass works equally well. Frozen minced lemongrass is also a perfect alternative.
- Chili: Thai bird’s eye chilies are popular in Vietnam for this dish, but if you prefer less heat, goat horn chili and red pepper can be substituted.
- Ginger, Shallots, and Garlic: Aromatic ingredients like ginger, shallots, and garlic are essential in Vietnamese cuisine and bring depth to the dish.
- Fish Sauce: Most Vietnamese dish is not complete without fish sauce, a fundamental ingredient.
- Lime leaves or Kaffir leaves (optional but highly recommended): Lime leaves and chicken create a perfect combination in Vietnamese cuisine (there’s even a folk saying about this pairing). Lime leaves are also commonly added to chicken phở.
- Other Ingredients: Cooking oil, oyster sauce, sugar.
Instructions
Step 1 – Prep & Marinate.
Cut chicken into bite-sized pieces. Mince garlic, shallots, ginger, and lemongrass; slice chili and julienne kaffir lime leaves. Marinate chicken with fish sauce, oyster sauce, sugar, and half of the aromatics for 15 minutes.
Step 2 – Sauté Aromatics.
Heat oil in a pan. Stir-fry the remaining lemongrass until golden, then add the rest of the garlic, shallots, ginger, and chili. Cook until fragrant.
Step 3 – Cook & Simmer.
Add the marinated chicken and stir-fry over medium-high heat until browned. Pour in a splash of water, cover, and let it simmer until tender and the sauce thickens.
Step 4 – Finish & Serve.
Stir in kaffir lime leaves, adjust seasoning, and serve the spicy, aromatic chicken hot with steamed rice.
Variations & Tips
Feel free to mix it up! You can easily swap the chicken for pork or beef.
Spice level your way. The original recipe uses fiery Thai bird’s eye chilies, but if you prefer something milder, go for Goat Horn chilies instead.
No time for rice? Check out my quick guide to perfectly fluffy jasmine rice cooked in the microwave.
More Delicious Lemongrass Recipes
Lemongrass is a signature herb in Vietnamese cooking, adding its citrusy fragrance to everything from BBQ and stews to quick stir-fries.
(Vietnamese Beef Stew with Tapioca Noodles)
(Bún Bò Xào)
Mom’s Easy Gà Xào Xả Ớt (Spicy Lemongrass Chicken)
Ingredients
- 1 lb deboned chicken thighs (450g)
- 4 stalks lemongrass
- 2 big clove garlic
- 1 big shallot
- 1 thumb-sized piece ginger
- 1-2 Kaffir leaves (optional)
- 2 Thai bird's eye chilis
- 3 tbsp cooking oil
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- ⅓ cup water (80ml)
Instructions
- Cut the chicken into bite-sized pieces.
- Finely mince the garlic, shallots, ginger, and lemongrass. (Chop them by hand or use a food processor)
- Slice the chili. Remove the stems from the kaffir leaves, then chop or julienne them.
- Marinate the chicken with fish sauce, oyster sauce, sugar, and half of the minced garlic, ginger, shallots, and lemongrass. Let it sit for 15 minutes.
- Heat cooking oil in a pan. Add the remaining minced lemongrass and stir-fry until it turns slightly golden. Incorporate the rest of the shallots, ginger, garlic, and all of the chili. Sauté until the aroma is released.
- Add the marinated chicken and stir-fry over medium-high heat until the chicken pieces acquire a nice brown color.
- Pour water into the pan, cover it with a lid, and let the chicken simmer over a medium heat.
- Once the sauce has thickened, adjust its flavor as needed and add the kaffir leaves. Thoroughly combine all the ingredients.
- Finally, serve the aromatic chicken while it's still piping hot, accompanied by steamed rice.
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