A classic Vietnamese dish, Ga Xao Sa Ot, features tender chicken pieces infused with fragrant lemongrass, garlic, and shallots, balanced with savory fish sauce, sweet sugar, and tangy lime. It’s an aromatic, flavorful, and incredibly satisfying meal.
Vietnamese Lemongrass Chicken
A classic Vietnamese dish, Ga Xao Sa Ot, features tender chicken pieces infused with fragrant lemongrass, garlic, and shallots, balanced with savory fish sauce, sweet sugar, and tangy lime. It's an aromatic, flavorful, and incredibly satisfying meal.
Ingredients
- 2 stalks lemongrass finely chopped
- 4 cloves garlic minced
- 2 medium shallots diced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice freshly squeezed
- 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon cooking oil
- Optional fresh cilantro for garnish
- Optional sliced bird's eye chilies for heat
Instructions
- Finely chop lemongrass, mince garlic, and dice shallots. In a medium bowl, combine these aromatics with fish sauce, soy sauce, sugar, and lime juice. Mix well.
- Cut chicken thighs into bite-sized pieces and add to the marinade. Ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Heat cooking oil in a wok or large skillet over medium-high heat. Add marinated chicken, reserving any excess marinade. Spread chicken in a single layer and stir-fry for 5-7 minutes until cooked through and lightly caramelized.
- If using, pour in any reserved marinade and cook for another minute, stirring, until the sauce slightly thickens. Taste and adjust seasoning as needed.
- Garnish with fresh cilantro or sliced chilies, if desired. Serve immediately with hot steamed jasmine rice.
Notes
For extra heat, add thinly sliced bird's eye chilies to the marinade. Boneless, skinless chicken thighs are recommended for their juiciness, but chicken breast can also be used. Serve with steamed jasmine rice, pickled carrots, or fresh herbs.
