Deutsch Fiery, fragrant, bursting with flavors, Gà Xào Xả Ớt (Vietnamese Spicy Lemongrass Chicken or Vietnamese Stir-fried Lemongrass Chicken) is a popular rice-side dish in Vietnam. It’s a true rice thief, tempting you to indulge in more rice.
Gà Xào Xả Ớt
(Vietnamese Spicy Lemongrass Chicken)
Vietnamese Lemongrass Chicken is one of the most popular Vietnamese dishes in the Western these days. This tropical herb enjoys widespread popularity in Vietnamese cuisine, owing to its uniquely fresh aroma that could elevate any dish.
You could find out more Vietnamese recipes with lemongrass here:
While the Grilled Lemongrass Chicken is popular in the West, in fact, this Stir-fried Lemongrass chicken is the real big hit in Vietnam.
Since ovens aren’t widely used in Vietnam, the stir-fried method proves much more convenient for Viet moms to prepare meals for families.
When compared to the grilled version, this stir-fried lemongrass chicken boasts heightened boldness through the blend of hot chili and lemongrass, whereas the grilled one stands out with its smoky aroma.
For those seeking an even bolder flavor, the Pad Ped Gai (Thai Red Curry stir-fried chicken) is worth a try; besides lemongrass, galangal and red curry paste amplify the flavors even further.
❤️ 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 😎.
More delicious and easy chicken recipes with steamed rice:
- 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 for Vietnamese Stir-fried Lemongrass Chicken
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 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
Begin by cutting the chicken into bite-sized pieces.
Mince the garlic, shallots, ginger, and lemongrass (chop by hand or use a food processor)
Slice the chili, remove the stems from the kaffir leaves, and then chop or julienne them.
Marinate the chicken with fish sauce, oyster sauce, sugar, and half of the minced garlic, ginger, shallots, and lemongrass. Allow it to sit for 15 minutes.
Heat cooking oil in a pan. Add the remaining minced lemongrass and stir-fry until it takes on a slight golden hue. Incorporate the remaining shallots, ginger, garlic, and all of the chili. Sauté until the aroma is released.
Add the marinated chicken, stir-frying on medium-high heat until the chicken is nicely browned.
Pour in water, cover the pan with a lid, and let the chicken simmer over medium heat.
Once the sauce has thickened, adjust the flavor and add the kaffir leaves. Mix everything well.
Serve the stir-fried lemongrass chicken while it’s still hot with steamed rice.
🌟 Helpful Tips
- Feel free to swap chicken for pork or beef (similar to Vietnamese rice noodle salad with lemongrass beef).
- The initial recipe calls for Thai bird’s eye chili, but if you can’t handle well spicy food, you can replace it with Goat Horn chili.
- Avoid overcooking the chicken to keep its juiciness.
- Short on time for cooking rice? Try my instructions on how to cook jasmine rice using the microwave (15 minutes)
- Explore additional delectable rice side-dishes here:
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Gà Xào Xả Ớt (Vietnamese Spicy Lemongrass Chicken)
Equipment
- 1 Food Processor
- 1 Cutting Board
- 1 Knife
- 1 Pan
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.
Notes
- Substitute chicken with pork or beef, like in Vietnamese lemongrass beef noodle salad.
- If spice isn’t your thing, swap Thai bird’s eye chili for Goat Horn chili.
- Avoiding overcooking to keep chicken juicy.
- Quick rice? Try my microwave jasmine rice method (15 minutes).
- Discover more tasty rice side-dishes here.
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