Chicken-in-Lemon-Grass-and-Chili-Ga-Xao-Xa-Ot

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Servings: 4 Difficulty: Advanced
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A fragrant, spicy, and savory Vietnamese stir-fry with tender chicken and aromatic lemongrass
Chicken in Lemon Grass and Chili (Ga Xao Xa Ot recipe image

This classic Vietnamese dish, Ga Xao Xa Ot, delivers a burst of aromatic lemongrass and fiery chili heat. Tender chicken pieces are stir-fried with garlic, onions, and a savory-sweet sauce made from fish sauce, sugar, and caramel color. The result is a glossy, deeply flavored main course that is both comforting and exciting on the palate. It’s perfect for weeknight dinners when you want restaurant-quality flavor without the fuss. Serve it hot over steamed jasmine rice to soak up the delicious sauce. The combination of fresh herbs, pungent garlic, and rich umami makes this a family favorite that is simple to prepare yet packed with authentic taste.

Chicken in Lemon Grass and Chili (Ga Xao Xa Ot recipe image
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Chicken-in-Lemon-Grass-and-Chili-Ga-Xao-Xa-Ot

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 840.9

Description

This classic Vietnamese dish, Ga Xao Xa Ot, delivers a burst of aromatic lemongrass and fiery chili heat. Tender chicken pieces are stir-fried with garlic, onions, and a savory-sweet sauce made from fish sauce, sugar, and caramel color. The result is a glossy, deeply flavored main course that is both comforting and exciting on the palate. It&# 226;ÂÂs perfect for weeknight dinners when you want restaurant-quality flavor without the fuss. Serve it hot over steamed jasmine rice to soak up the delicious sauce. The combination of fresh herbs, pungent garlic, and rich umami makes this a family favorite that is simple to prepare yet packed with authentic taste.

Ingredients

Directions

  1. Rinse the chicken pieces and pat them completely dry with paper towels.
  2. Cut the chicken into bite-sized pieces if they are not already.
  3. Peel and finely slice or mince the garlic cloves.
  4. Cut the large onion in half lengthwise, then slice into 1/2-inch strips.
  5. Heat the vegetable oil in a large frying pan or wok over medium heat.
  6. Add a pinch of salt, the garlic, and the onion slices to the pan.
  7. Sauté the garlic and onions, stirring frequently, until the onions become translucent and soft.
  8. Add the minced lemongrass and ground chilies to the pan.
  9. Fry for 1 to 2 minutes, stirring constantly, until the aromatics are fragrant.
  10. Add the chicken pieces to the pan and stir-fry until the chicken is lightly browned on all sides.
  11. Pour in the fish sauce, granulated sugar, and caramel sauce.
  12. Stir well to coat the chicken evenly with the sauce mixture.
  13. Add 1 cup of water to the pan and bring to a gentle simmer.
  14. Reduce heat to low, cover, and cook for 45 minutes, or until the chicken is tender.
  15. Stir occasionally during cooking and add a little more water if the pan becomes too dry.
  16. Once the chicken is tender and the sauce has thickened slightly, remove from heat.
  17. Serve hot over steamed white rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 840.9kcal
% Daily Value *
Total Fat 41.0g64%
Saturated Fat 11.3g57%
Cholesterol 304.0mg102%
Sodium 97781.1mg4075%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.4g2%
Sugars 4.8g
Protein 92.5g185%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vietnamese, chicken, lemongrass, chili, stir-fry, garlic, onion, fish sauce, spicy, aromatic, dinner, easy, asian, rice, savory, quick, ga xao, nuoc mam, caramel, fragrant
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