In season当季Vietnamese越南
Vietnamese Lemongrass Chili Chicken (Gà Chiên Sả Ớt)越式香茅辣炒鸡
Boneless chicken and finely minced lemongrass make a fragrant skillet dinner, without a long marinade. Rice is not included.去骨鸡肉配细香茅末，平底锅就能做，不需久腌；米饭另备。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Remove woody lemongrass layers; mince only tender pale centres very finely. Mince shallot, garlic and chili, slice scallion; separately cut chicken into ¾-inch pieces.香茅去硬外层，仅嫩白芯切极细；葱头蒜辣椒切末、葱切圈，另板把鸡肉切¾英寸块。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Boneless skinless chicken thighs去骨去皮鸡腿肉12 oz盎司
- Fresh lemongrass, tender lower stalk鲜香茅嫩下段2 stalks根
- Shallot红葱头1
- Garlic大蒜3 cloves瓣
- Fresh Thai chili; reduce seeds for milder heat鲜泰椒（去籽可减辣）0.5
- Fish sauce鱼露2 tsp小勺
- Sugar白糖1 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Scallion葱1
Method做法
Pour the measured oil into the skillet and warm it. Add the shallot, lemongrass, garlic, and chili and stir, until fragrant but not brown-black.
锅里倒量好的油烧热，下葱头、香茅、蒜和辣椒翻炒，出香而不焦黑。
The lemongrass smells citrusy and looks softened.香茅散清香且变软。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Spread the chicken in a single layer in the skillet and cook, turning once. If you're cooking more, do it in batches so the pan isn't crowded — the chicken is only partly cooked here, so don't taste it yet.
鸡肉单层铺进锅里煎，中途翻一次面。量多就分批煎，别把锅挤满；这会儿鸡肉还没熟，先别尝。
The chicken loses its raw look on the outside.鸡肉表面变色。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Add the fish sauce, sugar, pepper, and 2 tbsp drinking water. Cover and cook, turning the pieces, until the thickest part reads 165°F (74°C) on a food thermometer — give it more time if it's not there yet.
加鱼露、糖、胡椒和2大匙水，盖上盖煮，中间翻动鸡块，最厚的地方用食物温度计测到165°F (74°C)就行，没到就再煮一会儿。
The chicken is cooked through, not just browned.鸡肉熟透，不只表面上色。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Take off the lid and toss until the sauce lightly coats the chicken. Stir in the scallion, turn off the heat, and serve with vegetables and rice if you like — don't let the sugary sauce cook down into a burnt, hard crust.
揭盖翻炒，让薄薄一层酱汁裹住鸡肉。拌进葱，关火，想配米饭和蔬菜就另备——别把带糖的汁炒成焦黑的硬壳。
A light coating, not burned sticky candy.薄汁不焦成硬糖。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Fresh lemongrass, tender lower stalk鲜香茅嫩下段Citrusy stalk for soups and marinades. Pick firm, pale stalks; use the bottom 4 in, smash before simmering or mince very fine.柠檬香的茎，用于汤和腌料。挑硬挺浅色的；只用下部约10厘米，炖前拍裂或剁极细。
Shallot红葱头Small, sweet onion for sauces and dressings; milder than onion. Pick firm and dry.红葱头，小而甜，适合酱汁和沙拉汁，比洋葱温和。挑硬实干爽的。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
- Ground black pepper黑胡椒粉
Freshly ground black pepper tastes far brighter than pre-ground; it's the key to Vietnamese shaking beef.现磨黑胡椒比预磨的香得多，是越南牛肉粒的关键。
- Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice; linked recipes are optional extras with separate ingredients.配蔬菜和适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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