Recipes - Vietnamese

Ga Xao Ca Ot (Lemongrass Chilli Chicken)
Ga-Xao-Xa-Ot


Looking for a tasty weeknight meal for the family that you can prepare in the midst of a busy schedule? Try out this Lemongrass Chilli Chicken recipe, which doesn’t take long to cook, and can be marinated ahead to save on preparation time. Best served with rice and a refreshing salad or just chopped up cucumber and tomatoes.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese









Ingredients:

500g chicken (cut into bite-sized pieces)
2 tbsp lemongrass (minced)
2 tbsp garlic (minced)
2 tbsp fish sauce
1½ tbsp sugar
1-2 tsp red chilli (diced)
½ tsp salt (optional)
1 onion (cut into wedges)
1 tbsp vegetable oil
Chilli flakes or coriander (to garnish)




Steps:
  1. Mix together 1 tbsp minced lemongrass, 1 tbsp minced garlic, fish sauce, sugar, red chilli, and salt in a large mixing bowl. Add in the chicken pieces and mix well. Let the mixture marinate for at least 1 hr, or overnight in the fridge.
  2. In a large wok/pan on high heat, add 1 tbsp vegetable oil, and fry 1 tbsp minced lemongrass and 1 tbsp minced garlic till fragrant. Then add in the marinated chicken and stir well until the chicken is no longer pink and slightly caramelised.
  3. Cover the lid and cook under medium heat for 5 mins, depending on the chicken cut and its size.
  4. Add onion wedges to the wok/pan and stir for 2-3 more mins until the onion turns quite translucent. Transfer to a serving plate, garnish with more chilli flakes or coriander. Serve with hot steamed rice or as a snack with ice cold beer.

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Ga Xao Ca Ot (Lemongrass Chilli Chicken)

Ga Xao Ca Ot (Lemongrass Chilli Chicken)

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Looking for a tasty weeknight meal for the family that you can prepare in the midst of a busy schedule? Try out this Lemongrass Chilli Chicken recipe, which doesn’t take long to cook, and can be marinated ahead to save on preparation time. Best served with rice and a refreshing salad or just chopped up cucumber and tomatoes.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese
Ingredients

500g chicken (cut into bite-sized pieces)
2 tbsp lemongrass (minced)
2 tbsp garlic (minced)
2 tbsp fish sauce
1½ tbsp sugar
1-2 tsp red chilli (diced)
½ tsp salt (optional)
1 onion (cut into wedges)
1 tbsp vegetable oil
Chilli flakes or coriander (to garnish)

Instructions
  1. Mix together 1 tbsp minced lemongrass, 1 tbsp minced garlic, fish sauce, sugar, red chilli, and salt in a large mixing bowl. Add in the chicken pieces and mix well. Let the mixture marinate for at least 1 hr, or overnight in the fridge.
  2. In a large wok/pan on high heat, add 1 tbsp vegetable oil, and fry 1 tbsp minced lemongrass and 1 tbsp minced garlic till fragrant. Then add in the marinated chicken and stir well until the chicken is no longer pink and slightly caramelised.
  3. Cover the lid and cook under medium heat for 5 mins, depending on the chicken cut and its size.
  4. Add onion wedges to the wok/pan and stir for 2-3 more mins until the onion turns quite translucent. Transfer to a serving plate, garnish with more chilli flakes or coriander. Serve with hot steamed rice or as a snack with ice cold beer.

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