Ga Xao Sa Ot- Vietnamese Spicy Lemongrass Chicken
3.2 هزار بار بازدید -
پارسال
-
Ga Xao Sa Ot- Vietnamese
Ga Xao Sa Ot- Vietnamese Spicy Lemongrass Chicken
Ingredients:
Turmeric ground: https://amzn.to/3SegqVq
Lemongrass Fresh: https://amzn.to/3YNAWhV
Thai Fish Sauce- https://amzn.to/3DS11Uu
Mushroom Seasoning
https://amzn.to/3x6JXGw
https://amzn.to/3x6MwIG
For the chicken:
• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon turmeric
• 1 teaspoon mushroom seasoning
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
For the stir-fry:
• 2 stalks lemongrass (1/4 cup), tough outer layer removed, finely chopped
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 2-3 red chili peppers, thinly sliced
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 cucumber
• Chopped cilantro and green onions, for garnish
Instructions:
1. In a large bowl, mix the chicken with the turmeric, mushroom seasoning, and salt. Let marinate for at least 30 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet or wok, add the lemongrass, garlic, onion, and chili peppers. Stir-fry until fragrant, about 2-3 minutes.
4. Add the fish sauce and sugar to the skillet or wok. Stir well to combine.
5. Add the cooked chicken back to the skillet or wok and toss to coat with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld together.
6. Garnish with chopped cilantro and green onions and serve hot with rice and your favorite vegetables.
Ingredients:
Turmeric ground: https://amzn.to/3SegqVq
Lemongrass Fresh: https://amzn.to/3YNAWhV
Thai Fish Sauce- https://amzn.to/3DS11Uu
Mushroom Seasoning
https://amzn.to/3x6JXGw
https://amzn.to/3x6MwIG
For the chicken:
• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon turmeric
• 1 teaspoon mushroom seasoning
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
For the stir-fry:
• 2 stalks lemongrass (1/4 cup), tough outer layer removed, finely chopped
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 2-3 red chili peppers, thinly sliced
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 cucumber
• Chopped cilantro and green onions, for garnish
Instructions:
1. In a large bowl, mix the chicken with the turmeric, mushroom seasoning, and salt. Let marinate for at least 30 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet or wok, add the lemongrass, garlic, onion, and chili peppers. Stir-fry until fragrant, about 2-3 minutes.
4. Add the fish sauce and sugar to the skillet or wok. Stir well to combine.
5. Add the cooked chicken back to the skillet or wok and toss to coat with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld together.
6. Garnish with chopped cilantro and green onions and serve hot with rice and your favorite vegetables.
پارسال
در تاریخ 1401/12/08 منتشر شده
است.
3,256
بـار بازدید شده