Ga Xao Sa Ot — Stir-Fried Chicken with Lemongrass and Chilli
This vietnamese lemongrass chicken recipe marinates chicken thighs in lemongrass, garlic and fish sauce, then stir-fries them until caramelised at the edges and glossy with a salty-sweet glaze. One serving is about 315 g, rice included.
Ga xao sa ot — chicken stir-fried with lemongrass and chilli — is a home-cooking staple of southern Vietnam, where lemongrass grows in almost every garden and chilli is an everyday seasoning. The dish is built on the southern Vietnamese balance of salty fish sauce, a little sugar and fresh aromatics, and it is usually served family-style with rice and pickled vegetables.
Pairs well with: Steamed jasmine rice, cucumber and pickled carrot
Provenance
Vietnam
Southern Vietnamese Home Cooking
East & South Asia
Time Dedication
40m
20m prep • 20m cook
Batch Yield
4 Servings
631 kcal per serving
1 serving ≈ 315 g
Technical Skill
Intermediate
Intermediate (Stir-Fry)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Southern Vietnamese Home Cooking
Photo: Brian Bilek, CC BY-SA 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $4–5 per serving at home (USD)
A good lemongrass chicken is fragrant, caramelised at the edges and glossy — the lemongrass should be the first thing you smell.
Execution Methodology & Culinary Technique
Prep Stage: Bruise, Slice and Marinate
20 Mins • 15 Min Marinade
Trim the tough outer leaves from the lemongrass, bruise the pale stalks with the flat of a knife and mince them fine. Slice the chicken into strips, toss with the lemongrass, garlic, shallot, fish sauce, sugar, soy sauce and chilli, and leave it to marinate for 15 minutes while the rice cooks.
Maestro Tip: Only the pale, tender part of the lemongrass goes in — the green tops are woody and bitter.
20 Mins Simmer, ~95°C (203°F)
Rinse the rice until the water runs clear, then cook with 450 ml of water: bring to the boil, cover, and simmer on the lowest heat for 15 minutes. Rest, covered, for 5 minutes, then fluff.
Do not lift the lid while the rice steams — the trapped steam finishes the cooking.
Done when: Rice is tender, separate and fragrant.
15 Mins No heat
Toss the chicken strips with the minced lemongrass, garlic, shallot, fish sauce, sugar, soy sauce and chilli. Leave to marinate for 15 minutes at room temperature while the rice cooks.
Fifteen minutes is enough — longer marinating does not add much, because fish sauce works fast.
Done when: The chicken is coated in a fragrant, glossy marinade.
8 Mins High heat, ~200°C (400°F)
Heat the oil in a wok or large pan until it shimmers. Add the chicken in a single layer — work in two batches if needed — and sear for 3–4 minutes without moving it, until the edges caramelise. Turn and sear for 3 minutes more until the chicken is cooked through to 74°C (165°F).
A crowded wok steams the chicken instead of searing it; give each piece space.
Done when: The chicken is browned at the edges and cooked right through.
3 Mins High heat, ~200°C (400°F)
Return all the chicken to the wok with any marinade left in the bowl. Toss for 2–3 minutes over high heat until the marinade reduces to a glossy glaze that clings to the chicken.
Keep the heat high so the glaze thickens instead of pooling as liquid.
Done when: The chicken is glossy and the pan is almost dry.
2 Mins Serve hot, ~70°C (158°F)
Spoon rice into bowls, pile the chicken on top and scatter with spring onion. Serve with cucumber and pickled carrot on the side.
Serve at once — the crisp edges soften as the chicken sits.
Done when: The chicken is steaming, glossy and fragrant.
Finishing Touches & Plating
Scatter the spring onion over the chicken and serve at once over rice, while the edges are still crisp and the glaze is glossy. A squeeze of lime at the table is optional but brightens everything.
Nutritional Physiology & Benefits
Energy
631
kcal / serving
Protein
37g
Complete AA
Carbs
71g
Complex
Fats
21g
Healthy
| Energy | 631 kcal |
| Protein | 37 g |
| Carbohydrates | 71 g |
| Fat | 21 g |
| Fibre | 2.2 g |
| Sugar | 5.3 g |
| Sodium | 716 mg |
| Energy | 200 kcal |
| Protein | 11.7 g |
| Carbohydrates | 22.6 g |
| Fat | 6.8 g |
| Fibre | 0.7 g |
| Sugar | 1.7 g |
| Sodium | 227 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (lemongrass, chilli, spring onion), B6 and niacin (chicken), iron (chicken), vitamin A (chilli).
High-Protein, Filling Dinner
Chicken thighs make a satisfying dinner — about 37 g of protein per serving keeps you full for hours.
Fresh Aromatics, No Heavy Sauce
Lemongrass, garlic, shallot and chilli do the flavouring, so the dish stays fragrant without a rich, creamy sauce.
Warming Lemongrass and Chilli
Lemongrass brings a fresh citrus scent and chilli brings gentle heat — the pair is what makes this dish feel so alive.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Steamed Jasmine Rice
Plain rice is essential — it soaks up the salty-sweet glaze and cools the chilli between bites.
Vegetables
Cucumber and Pickled Carrot
Cool cucumber and sharp pickled carrot cut through the caramelised chicken and refresh the palate.
Drinks
Iced Tea with Lime
Light, unsweetened iced tea cools the chilli heat without adding sugar to an already sweet-glazed dish.
Full Menus
As Part of a Vietnamese Meal
Serve the chicken family-style with rice, a clear soup and pickled vegetables — the lemongrass chicken is the fragrant centre of the table.
Complete menu
Serve the chicken over jasmine rice with cucumber and pickled carrot on the side, and iced tea with lime to drink.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
A Second Sweet-Glazed Dish
The chicken already has a sweet glaze from the sugar; pairing it with another sweet dish makes the meal cloying. Choose a sharp, pickled side instead. This is general guidance, not medical advice.
Extra Fish Sauce at the Table
The marinade already carries a lot of salt; pouring on more fish sauce hides the lemongrass and adds sodium you do not need.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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