Vietnamese Lemongrass Chicken (Ga Xao Sa Ot)
Quick stir-fried chicken in a fragrant lemongrass, garlic and chilli marinade with a savoury fish-sauce glaze — a bright, aromatic weeknight dish over rice.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4 servings
- Level
- Easy
By Maya Chen
Method
- 01
Combine the minced lemongrass, half the garlic, the shallots, fish sauce, sugar, turmeric and soy sauce. Toss the chicken in this marinade and leave for at least 15 minutes.
- 02
Heat the oil in a wide pan or wok over high heat until shimmering.
- 03
Add the remaining garlic and the chilli and stir for a few seconds until fragrant but not browned.
- 04
Add the marinated chicken in a single layer and let it sear undisturbed for a minute or two to colour.
- 05
Stir-fry over high heat, tossing, until the chicken is cooked through and the lemongrass has caramelised onto the pieces, about 8 to 10 minutes.
- 06
If the pan looks dry, add a small splash of water; the marinade should reduce to a sticky, savoury glaze.
- 07
Taste and adjust with a little more fish sauce or sugar to balance.
- 08
Scatter with spring onions and serve hot over steamed rice.
Lemongrass chicken is the kind of fast, fragrant dish that anchors everyday Vietnamese home cooking. A short marinade does most of the work, and a hot pan finishes it in minutes, leaving the chicken glazed in caramelised lemongrass, garlic and fish sauce.
Getting the most from lemongrass
Lemongrass is the star, and how it is prepared matters. Only the pale lower third of the stalk is tender enough to use; strip the dry outer layers and mince the rest as finely as possible so the fibres release their citrus-floral aroma without turning stringy. Letting the chicken sit in the lemongrass marinade for even fifteen minutes lets that fragrance soak in.
The stir-fry and the glaze
High heat is essential. Sear the chicken in a single layer to colour it before tossing, and let the marinade reduce onto the pieces into a sticky, savoury glaze rather than a sauce. A small splash of water can deglaze the pan if it runs dry. Finish with spring onion and serve over rice, with something cool and fresh alongside to balance the richness.
