Vietnamese Lemongrass Chicken

Vietnamese · Year-round · 35 min · Serves 4 · By Sofia Ricci

Ga xao sa is a weeknight staple in many Vietnamese homes, the chicken caramelized in its own marinade until the edges turn lacquered and dark. Lemongrass perfumes the whole pan, while a splash of fish sauce brings the savory depth that makes this taste like more than the sum of its parts. Serve it over rice with plenty of herbs.

Ingredients

• 700g boneless chicken thighs, cut into bite-size pieces
• 3 stalks lemongrass, finely minced
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 red chile, sliced
• 2 tablespoons neutral oil
• 2 scallions, sliced
• A small handful of cilantro

Method

1. Toss the chicken with the lemongrass, garlic, shallot, fish sauce, and sugar. Marinate for 15 minutes while you prepare the rest.
2. Heat the oil in a wide skillet over medium-high until shimmering.
3. Add the chicken in a single layer and let it sit undisturbed for 3 minutes so it browns before you stir.
4. Continue stir-frying until the marinade reduces and caramelizes onto the chicken, about 8 minutes more.
5. Add the sliced chile and toss for another minute.
6. Scatter scallions and cilantro over the top and serve immediately with steamed rice.