Stir fry's don’t have to be filled with soft sad recipes and sloppy sauces that end up all tasting the same. It can be vibrant, full of texture and make you go offtttt, raise your hand in air and take a victory lap.

This recipe. My Gà xào sả ớt or lemongrass chicken isn’t the ones you get from your local. At home this dish more of a dry dish marinade. You can use the same marinade/paste for beef chicken or one of my faves over fried tofuuuuu STARPT 🥺

INGREDIENTS

• 50 ml fish sauce

• 1.5 tbsp sugar

• 2 stalks of Lemongrass (white part only) 2 cm pieces

• 3 cloves garlic

• 2-3 chillies long red or bird eyes depending on heat level. Please use some sort of chilli it really changes everything.

• Pinch of salt

• 1/2 kg of chicken thighs (cut to large bite sized pieces)

• 2-3 tbsp veg oil

• 1 bunch or 200 g of garlic scapes or shoots (available at the your Asian supermarket sometimes) cut into 4 cm pieces

METHOD

Blitz everything in a processor besides chicken, oil and garlic scapes until rough and almost paste like. (You just want it to rip apart the lemongrass).

Mix into the chicken and leave to marinate or chill for at least an hour or whatever if you can’t be bothered.

In a hot wok or large frying pan add oil and throw the marinated chicken with the lemongrass paste-ish in and cook on medium high for 6-8 minutes until caramelised and fragrant. You want give it a toss every minute or so.

Add the garlic scapes and give it a quick toss and cook for a further 2-3 minutes.

Bing bang bong. DONE!

Serve with steamed rice, cucumbers and if you want some crushed chilies in soy sauce.