Vietnamese Lemongrass Chicken- Gà Xào Sả
One pan, Vietnamese lemongrass chicken cooks in a sticky-sweet base of coconut water, caramelized shallots, lemongrass, and ginger.
- 3 tablespoons brown sugar
- ⅔ cup coconut water, divided
- 5 tablespoons fish sauce
- 4 inch knob of ginger, thinly sliced
- 6 large shallots, thinly sliced
- 2 stalks lemongrass, white inner bulb only, minced
- ¼ teaspoon lime zest
- 6 chicken thighs, boneless and skinless
- black pepper, coarse ground, to taste
- kosher salt, to taste
- ¼ cup cilantro, chopped, to garnish
- 1 serrano chili, thinly sliced, to garnish
Bring the sugar and 3 tablespoons of coconut water to a boil in a saute pan over medium heat; stir occasionally until the color changes, for about 2 to 3 minutes.
Reduce the heat and stir until the mixture turns brown, for about 3 minutes. Remove from heat and add the fish sauce. Stir to combine.
Return the pan to heat and stir in the remaining ½ cup of coconut water.
Next, add ginger, shallots, lemongrass, and lime zest. Adjust the temperature to maintain a simmer for 5 minutes.
Season the chicken thighs with salt and pepper and nestle them into the pan; continue to simmer for 10 minutes.
Turn the chicken and simmer until the chicken and shallots caramelize.
Garnish with cilantro and thinly sliced serrano; serve with white rice or coconut cauliflower rice.
- Adapted: The inspiration for this recipe comes from Milkstreet. Their recipe is delicious, but I wanted more of the Vietnamese lemongrass chicken flavor while caramelizing the chicken with the other ingredients as they do.
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Serving: 1.5 Chicken ThighsCalories: 440kcalCarbohydrates: 47gProtein: 40gFat: 13gSodium: 1662mgFiber: 11gSugar: 17g