Quick Weeknights · Vietnamese
Ga Xao Sa Ot
Chicken stir-fried with fragrant lemongrass and fresh chilis for a sharp, balanced heat.
Why This Works
High-heat stir-frying ensures the chicken stays juicy while the sugar caramelizes into a sticky, savory-sweet glaze.
The Upgrade
Finish with a handful of crushed toasted peanuts for extra texture and nuttiness.
Chef's Secret
Michelin TechniqueDon't skimp on the lemongrass; mincing it finely ensures you get a burst of aroma in every single bite without woody textures.
Ingredients
Total time including resting: 30 min
Directions
Marinate chicken with half the lemongrass, turmeric, and fish sauce for 10 minutes to allow flavors to penetrate.
10 minHeat oil in a wok over high heat until it ripples.
2 minAdd remaining lemongrass, garlic, and chilis, stirring rapidly until aromatic and slightly browned.
2 minAdd chicken, spreading it out in the pan to ensure a deep, golden sear on all sides.
6 minToss frequently to prevent burning, cooking until the chicken reaches an internal temperature of 165°F.
4 minStir in sugar to caramelize the sauce slightly, coating the chicken until glossy.
2 minRemove from heat once the sauce has thickened and coats the chicken evenly.
1 minWine Pairing
Pinot Gris
White Wine
The BottleDomaine Zind-Humbrecht Pinot Gris
The exotic aromatics and fuller body of Pinot Gris stand up well to the pungent lemongrass and vibrant chili heat. It offers a rounded, textural quality that tames the sharp edges of the stir-fry while maintaining balance.
Nutrition per Serving
320
calories
26g
protein
8g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Bok Choy
Quickly steam bok choy with a drizzle of oyster sauce to provide a clean, fibrous vegetable to balance the bold lemongrass.
Ingredients
Directions
Thoroughly rinse the bok choy to remove any trapped grit and pat dry.
Bring an inch of water to a boil in a wide skillet or steamer basket.
Place bok choy in the steamer, cover, and steam for 3 to 4 minutes until vibrant green and just tender.
Remove from heat and immediately drain any excess moisture.
Arrange on a warmed serving platter.
Whisk oyster sauce with sesame oil, drizzle over the greens, garnish with ginger, and serve immediately.
Side Dish
Jasmine Rice
Serve with fragrant jasmine rice to absorb the spicy, aromatic juices from the stir-fried chicken.
Ingredients
Directions
Rinse the rice under cold water until the water runs clear; drain thoroughly.
Combine the rinsed rice, water, salt, and oil in a heavy-bottomed saucepan.
Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting.
Cover tightly with a lid and steam for 15 minutes without removing the lid.
Remove from heat and let rest, covered, for 5 minutes.
Fluff gently with a fork and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
The timing on the steps was spot on. Came out perfect on the first try.