Cooking Index - Cooking Recipes & IdeasStir-Fried Chicken With Lemongrass, Chiles - {Ga Xao Xa Ot} Recipe - Cooking Index

Stir-Fried Chicken With Lemongrass, Chiles - {Ga Xao Xa Ot}

Cuisine: Vietnamese
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 2/3 lbs 756g / 26ozBoneless skinless chicken
  = (thighs or breasts)
2 teaspoons 10mlCornstarch
1 tablespoon 15mlWater
3 tablespoons 45mlOil - divided
2   Garlic cloves - chopped
2 teaspoons 10mlChopped fresh chiles, such as Thai
  = (or dried chile flakes)
2   Lemongrass stalks, white part only - finely chopped
1   Thinly-sliced onion - sliced lengthwise (small)
1/2 cup 118mlLow-sodium chicken stock
1 tablespoon 15mlFish sauce
1 teaspoon 5mlGranulated sugar
1 teaspoon 5mlLight brown sugar
5   Cilantro sprigs - cut 2" lengths

Recipe Instructions

Cut chicken into thin bite-sized strips. Combine the cornstarch, water and chicken in a bowl. Toss to coat the meat evenly. Set aside to marinate for 15 minutes.

Heat 1 1/2 tablespoons of the oil in a skillet over high heat. Add the chicken and stir until the edges turn white, about 3 minutes. Transfer to a plate and keep warm.

Wipe the pan clean. Add the remaining 1 1/2 tablespoons of oil and heat over medium heat. Add the garlic, chiles and half of the lemongrass and stir until fragrant, about 10 seconds. Add the onion and chicken stock and cook until the onion is soft, about 5 minutes.

Stir in the chicken, remaining lemongrass, fish sauce and granulated and brown sugars and cook until the chicken is cooked through, about 3 to 4 minutes. Transfer to a plate, garnish with the cilantro and serve immediately.

This recipe yields 4 servings.

Each serving: 392 calories; 299 mg sodium; 133 mg cholesterol; 16 grams fat; 2 grams saturated fat; 10 grams carbohydrates; 50 grams protein; 0.79 gram fiber.

The Los Angeles Times, 12-19-2001


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