Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken (Gà Xào Sả) is a fragrant and aromatic dish that combines tender chicken with the vibrant, citrusy flavors of lemongrass, garlic, and shallots. The dish is typically stir-fried, creating a balance of savory, sweet, and umami flavors. It's often served with steamed rice and fresh vegetables, making it a satisfying and delicious meal. Perfect for a weeknight dinner or a special occasion, this dish captures the essence of Vietnamese cuisine, which is known for its emphasis on fresh ingredients and balance of flavors.
Ingredients
- ▢1 lb chicken cut into bit-sized pieces
- ▢1 tsp salt
- ▢2 tsp sugar
- ▢⅓ tsp MSG or chicken bouillon optional
- Aromatics
- ▢4 tbsp neutral cooking oil
- ▢3 tbsp shallots minced
- ▢1 tbsp garlic minced
- ▢4-5 tbsp lemongrass minced
- Chile Sauce
- ▢2 tbsp fish sauce
- ▢1 tbsp sambal
- ▢½ c coconut juice or lemon-lime soda or water
- Garnish
- ▢½ medium onion cut into slivers optional
- ▢1 stalk green onion cut into 2 inch pieces optional
Instructions
- Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
- Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛” slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
- Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
- Pat dry your chicken, cut into bite size pieces.
- 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.
- Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
- Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
- Serve with a side of rice.