Vietnamese Lemongrass Chicken Stir-Fry (Gà Xào Sả Ớt)
This bright and flavorful Vietnamese Lemongrass Chicken Stir-Fry (Gà Xào Sả Ớt) features juicy chicken, aromatic lemongrass, and spicy chili for an easy yet satisfying meal.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken thighs cut into bite-size pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon five-spice powder
- 1 ½ tablespoons minced garlic divided
- 2 teaspoons cornstarch
- 2 teaspoons cooking oil plus more to cook
- 6 lemongrass stalks white parts only, thinly sliced
- 1 tablespoon julienned ginger
- 1 tablespoon oyster sauce to taste
- 1 teaspoon fish sauce to taste
- 2 red banana peppers or any mild chili, sliced
- 1 bird’s-eye chili sliced
- 1 teaspoon toasted sesame oil optional
Instructions
Instructions
- Cut chicken thighs into bite-sized pieces and toss with salt, pepper, and five-spice powder.
- Add 1 tablespoon garlic, cornstarch, and cooking oil to the chicken. Mix well and let marinate for 15 minutes.
- Heat oil in a skillet over medium-high. Add remaining garlic, sliced lemongrass, and julienned ginger. Stir-fry for 2-3 minutes.
- Add marinated chicken and stir-fry for 7-10 minutes until golden and cooked through.
- Stir in oyster sauce and fish sauce. Cook for a couple more minutes to coat the chicken.
- Add sliced red banana peppers and bird’s-eye chili. Stir once more to finish with heat.
- Drizzle sesame oil over top if using. Serve hot with steamed rice.
Notes
This dish pairs beautifully with steamed rice, rice noodles, or even in a banh mi sandwich. Adjust chili level to taste.