Vietnamese Lemongrass Chicken (Gà Xào Sả Ớt)

Ingredients · for 2 (scales to your household)

• 1 lb Chicken, cut into bite-sized pieces $4.54
• 1 tsp Salt $0.05
• 2 tsp Sugar $0.01
• 0.33 tsp Chicken bouillon (optional) not counted
• 2 tbsp Neutral cooking oil (absorbed) $0.16
• 3 tbsp Shallots, minced $0.25
• 1 tbsp Garlic, minced $0.05
• 4 tbsp Lemongrass, minced $1.42
• 2 tbsp Fish sauce $0.19
• 1 tbsp Sambal / chili paste $0.09
• 0.5 cup Coconut water (or lemon-lime soda/water) $0.75
• 0.5 whole Onion, slivered (optional) $0.30
• 1 stalk Green onion, cut into 2-inch pieces (optional) $0.28

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Toss chicken with salt, sugar, and bouillon; rest 15 minutes.
2. Mix fish sauce, sambal, and coconut water into a chile sauce.
3. Heat oil over medium-high; sauté shallots until light brown, then add garlic and lemongrass until fragrant.
4. Add chicken and brown slightly.
5. Lower heat, pour in the chile sauce, stir, cover, and cook ~5 minutes; adjust seasoning.
6. Add onion and green onion 1-2 minutes before the end and cook until chicken is cooked through. Serve with rice.