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Chicken with Lemon Grass and Chili (Ga Xao Xa Ot)





Yields
Makes 4 servings

Notes: Serve with hot cooked rice, stir-fried green beans, and a light, broth-based soup.

 1 pound boned, skinned chicken thighs
 2 stalks fresh lemon grass (each 10 to 12 in. long)
  About 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
 2 teaspoons sugar
 2 cloves garlic, peeled and minced
 1 tablespoon salad oil
 1/2 cup sliced shallots
 1/3 cup fat-skimmed chicken broth
 3/4 to 2 teaspoons thinly sliced fresh hot red or green chili, such as Thai, serrano, jalapeño, or Fresno
  Fresh cilantro leaves (optional)
Step 1
1

Rinse chicken thighs and pat dry. Remove and discard any excess fat. Cut chicken into 1/4-inch-thick strips 2 to 3 inches long.

Step 2
2

Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough, outer green layers of stalks down to tender white portion of bulbs. Finely chop tender portions; you should have 5 to 7 tablespoons.

Step 3
3

In a bowl, mix chicken, lemon grass, 2 tablespoons fish sauce, sugar, and garlic.

Step 4
4

Set a 10- to 12-inch frying pan over high heat; when hot, add oil and shallots and stir until shallots begin to brown, about 1 minute. Add chicken mixture and stir until chicken is no longer pink in the center (cut to test), about 3 minutes.

Step 5
5

Stir in broth and sliced chili to taste; bring mixture to a boil. Taste, and add more fish sauce if desired. Spoon into a serving dish and sprinkle with cilantro.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 217Calories from Fat 36
% Daily Value *
Total Fat 8.7g14%

Saturated Fat 1.8g9%
Cholesterol 94mg32%
Sodium 404mg17%
Total Carbohydrate 8.7g3%

Dietary Fiber 0.2g1%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.