Vietnamese · lunch, dinner
Ga Xao Sa Ot (Vietnamese Lemongrass Chilli Chicken)
Gà xào sả ớt
Video by Nấu ăn ngon Tv on YouTube, in Vietnamese · Open on YouTube
- Keto (7.1 g net carbs a serve)
- Gluten-free with a swap: Oyster sauce usually contains wheat; use a gluten-free oyster sauce to keep it gluten-free
- Dairy-free
- Nut-free
Contains: Gluten, Molluscs, Fish. Check labels on stock, sauces and spice mixes.
Chicken thigh stir-fried dry with plenty of lemongrass and chilli: about 31 g protein and 7 g net carbs a serve, with under 2 g added sugar.
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Ingredients 11
Method
The cook speaks Vietnamese; every step is written here in English. Tap a time to watch that step in the video. The video’s English subtitles come on by themselves.
- Dip the boneless chicken in boiling water for about 20 seconds to firm the skin, drain, then slice it thinly into bite-size pieces. 0:40
- Marinate the chicken with the fish sauce, oyster sauce, sugar, pepper and 1 tbsp oil for 10–15 minutes. 1:03
- Bruise and finely mince the lower part of the lemongrass and slice the middle part thinly. Mince the garlic and bird's eye chillies, and shred the long chillies. 1:37
- Heat 1 tbsp oil and add the chicken. Leave it until its juices come out and cook off, then stir until browned at the edges. Lift it out and spoon off most of the rendered fat. 2:15
- Fry the minced lemongrass, garlic and chilli for 30 seconds, add a pinch of five-spice and the sliced lemongrass, return the chicken and stir-fry on high heat for 1 minute. Adjust the seasoning. 2:50
- Toss in the shredded chillies for 15 seconds and turn off the heat; it should be dry and glossy, not saucy. 3:32
Tip. Serves 4 (our estimate from 700 g chicken). Bone-in chicken pieces work too. Eaten with hot rice in Vietnam; with stir-fried greens it stays lower in carbs.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 4
Where the energy comes from one serve
- Net carbs 7%
- Protein 32%
- Fat 61%
Fits keto: 7.1 g net carbs a serve, with 61% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High54%
30 µg a serve, mostly from boneless chicken thigh (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Omega-3 High47%
0.8 g a serve, mostly from canola or vegetable oil (82%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B6 High29%
0.5 mg a serve, mostly from boneless chicken thigh (80%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Zinc High27%
3 mg a serve, mostly from boneless chicken thigh (87%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B12 Source18%
0.4 µg a serve, mostly from boneless chicken thigh (91%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Iron Source16%
2.8 mg a serve, mostly from boneless chicken thigh (51%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin C Source14%
13 mg a serve, mostly from long chillies (70%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin E Source13%
1.9 mg a serve, mostly from canola or vegetable oil (61%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source11%
47 mg a serve, mostly from boneless chicken thigh (58%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Potassium Source10%
450 mg a serve, mostly from boneless chicken thigh (64%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Show the other 5
Vitamin K8%
10 µg a serve, mostly from canola or vegetable oil (48%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin A7%
66 µg a serve, mostly from boneless chicken thigh (92%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Folate7%
26 µg a serve, mostly from lemongrass (43%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium3%
36 mg a serve, mostly from boneless chicken thigh (44%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin D1%
0.3 µg a serve, mostly from boneless chicken thigh (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Nấu ăn ngon Tv; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.