Stir-fry Chicken With Lemon Grass (ga Xao Xa)

Total Time: 1 hr 7 mins Preparation Time: 1 hr Cook Time: 7 mins

Ingredients

• Servings: 2
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, outer leaves removed and stalks finally ground
• 2 cloves garlic, peeled and minced
• 4 boneless chicken thighs
• 1 birds eye chiles or 1 thai red chili pepper, seeded and thinly sliced diagonally (or more)

Recipe

• 1 optional: scallion oil and fish dipping sauce (nuoc cham).
• 2 i have put up these sauces seperatly but i highly recomend them.
• 3 mix the fish sauce and sugar until the sugar is disolved.
• 4 stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
• 5 add the chicken pieces, makeing sure to coat pieces well and evenly.
• 6 allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
• 7 (varation: you can also use breast of chicken. slice the chicken against the grain, and let it maranate for only 30 min. stir fry chicken as in step 2 until it's fully cooked{about 5 min}) heat the remaining oil in a wok or nonstick pan on high heat.
• 8 when cooking chicken, add chili until the chicken is cooked through.
• 9 serve with scallion oil and nuoc cham on the side w/ rice.