This vibrant Vietnamese dish, known as Ga Xao X, delivers an explosion of aromatic flavors with every bite. Tender pieces of chicken are stir-fried with fragrant lemongrass, garlic, and onion, then simmered in a rich sauce made from fish sauce, sugar, and caramel. The result is a harmonious balance of salty, sweet, and spicy notes with a slight kick from ground chilies. The chicken becomes incredibly tender as it absorbs the complex sauce, making it perfect for serving over steamed rice or with fresh vegetables. It&# 226;ÂÂs an ideal weeknight dinner that feels special yet comes together quickly. The distinct citrusy aroma of lemongrass combined with the warmth of chili creates a comforting yet exciting meal for the whole family.
Chicken With Lemon Grass & Chili – Ga Xao X
Description
This vibrant Vietnamese dish, known as Ga Xao X, delivers an explosion of aromatic flavors with every bite. Tender pieces of chicken are stir-fried with fragrant lemongrass, garlic, and onion, then simmered in a rich sauce made from fish sauce, sugar, and caramel. The result is a harmonious balance of salty, sweet, and spicy notes with a slight kick from ground chilies. The chicken becomes incredibly tender as it absorbs the complex sauce, making it perfect for serving over steamed rice or with fresh vegetables. It&# 226;ÂÂs an ideal weeknight dinner that feels special yet comes together quickly. The distinct citrusy aroma of lemongrass combined with the warmth of chili creates a comforting yet exciting meal for the whole family.Ingredients
Directions
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Rinse the chicken and pat dry with paper towels, then cut into bite-sized pieces.
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Peel the garlic cloves and slice them finely. Cut the onion in half lengthwise, then slice into 1/2-inch strips.
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Heat vegetable oil in a large frying pan or wok over medium heat.
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Add a pinch of salt, the sliced garlic, and onion strips to the pan. Sauté until the onions become opaque and fragrant.
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Stir in the minced lemongrass and ground chilies. Fry for 1-2 minutes until the aroma is released.
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Add the chicken pieces to the pan. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
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Pour in the fish sauce, granulated sugar, and caramel sauce. Stir well to coat the chicken evenly.
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Add 1 cup of water to the pan. Bring to a simmer, then reduce heat to low.
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Cover and cook for about 20-25 minutes, or until the chicken is tender and the sauce has slightly thickened. Stir occasionally and add a splash more water if the pan gets too dry.
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To make the caramel sauce: Mix 1/2 cup sugar with 4 tablespoons water in a heavy saucepan. Bring to a boil over medium heat without stirring.
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Let the mixture boil until it turns a deep amber color. Reduce heat to low and continue heating until it is a rich brown.
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Carefully add 1/2 cup water to the caramel mixture (it may splatter). Stir until the sugar dissolves completely. Remove from heat and let cool before using or storing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 965.1kcal
- % Daily Value *
- Total Fat 52.4g81%
- Saturated Fat 13.0g65%
- Cholesterol 304.3mg102%
- Sodium 98556.2mg4107%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 0.7g3%
- Sugars 7.8g
- Protein 93.3g187%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
