Vietnamese Spicy Lemongrass Chicken

Gà Xào Sả Ớt

Inspired by:
Quan An Ngon
No 18 Phan Boi Chau, Hoan Kiem, Hanoi

Yields 4 Servings

Marinade

1 ½ lb chicken breast and thigh meat, cut into cubes
2 t annatto oil
2 t soy sauce
3 t brown sugar

To Complete

2 t annatto oil
2 t garlic, minced
4 t shallots, minced
10 t lemongrass, minced, white part only
1 t fish sauce
salt, as needed
1 lemon
1 bird’s eye chili, thinly sliced
½ c fried shallots
2 green onions, thinly sliced
2 c white rice, cooked

For Marinade

Combine chicken, annatto oil, soy sauce, brown sugar, in shallow bowl.
Marinate in refrigerator for 30 minutes.

To Complete

In medium pan, heat annatto oil until shimmering. Add garlic, shallots,
lemongrass, fish sauce. Heat until fragrant. Discarding marinade,
remove chicken and add to saute pan. Cook until chicken cooked
through. Adjust seasoning. Squeeze juice of lemon onto chicken.
Garnish with chilis, fried shallots, green onions. Serve warm with side
of rice.

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