Stir-Fry Chicken with Lemon Grass (Ga Xao Xa)

Recipe by Morgan Khan
READY IN: 1hr 7mins


  • 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)


  • Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham).
  • I have put up these sauces seperatly but I highly recomend them.
  • Mix the fish sauce and sugar until the sugar is disolved.
  • Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
  • Add the chicken pieces, makeing sure to coat pieces well and evenly.
  • Allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
  • (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.
  • When cooking chicken, add chili until the chicken is cooked through.
  • Serve with Scallion oil and Nuoc Cham on the side w/ Rice.