Zutaten für Stir Fry Chicken With Lemon Grass Ga Xao Xa
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 3 tablespoons vegetable oil
- 4 stalks lemongrass, finely minced
- 4 cloves garlic, minced
- Boneless Chicken Thighs
- Birds Eye Chiles
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Zubereitung von Stir Fry Chicken With Lemon Grass Ga Xao Xa
- **Prepare Nuoc Cham (Fish Dipping Sauce):** (See separate recipe).
- **Prepare Scallion Oil:** (See separate recipe).
- In a small bowl, whisk together fish sauce and sugar until sugar is completely dissolved.
- In a large bowl, combine 1 tablespoon of vegetable oil, minced lemongrass, and minced garlic.
- Add the chicken pieces to the lemongrass mixture, ensuring each piece is well coated.
- Marinate the chicken in the refrigerator for at least 2 hours (or up to overnight for maximum flavor).
- Heat the remaining 2 tablespoons of vegetable oil in a wok or large nonstick pan over high heat.
- Add the marinated chicken to the hot wok/pan. Stir-fry until the chicken is cooked through and lightly browned (about 8-10 minutes).
- Add the sliced chilies during the last minute of cooking. Stir to combine.
- Serve immediately with cooked rice, scallion oil, and Nuoc Cham on the side for dipping.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
24g
Fat
50g
Carbs
2g
