Ga Gone Thai
Savor the vibrant flavors of Southeast Asia with "Ga Gone Thai," a quick and easy stir-fry dish that’s bursting with bold, aromatic ingredients. Tender, bite-sized pieces of chicken thighs are infused with the citrusy notes of fresh lemongrass and the depth of garlic and shallots, creating a fragrant base for this irresistible recipe. A perfectly balanced sauce of fish sauce, oyster sauce, light soy sauce, and a touch of brown sugar coats the chicken, delivering a harmonious blend of savory and slightly sweet flavors. Finished with a kick of red chili and optional fresh cilantro, this Thai-inspired dish pairs beautifully with steamed rice for a satisfying meal. With just 15 minutes of prep and a cooking time of 20 minutes, "Ga Gone Thai" is perfect for busy weeknights or when you’re craving a taste of Thailand at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 pieces Lemongrass stalks (fresh, trimmed and finely chopped)
- 4 pieces Garlic cloves (minced)
- 2 pieces Shallots (finely chopped)
- 1 piece Red chili (thinly sliced, or to taste)
- 2 tablespoons Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Light soy sauce
- 2 teaspoons Brown sugar
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro leaves (for garnish, optional)
- 2 cups Steamed rice (for serving, optional)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Prepare the lemongrass by removing the tough outer layers and finely chopping the tender inner stalks. Mince the garlic, chop the shallots, and slice the chili.
In a small bowl, mix together the fish sauce, oyster sauce, light soy sauce, and brown sugar. Stir well until the sugar dissolves. Set the sauce mixture aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chopped lemongrass, minced garlic, shallots, and sliced chili to the skillet. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chicken pieces to the skillet and stir-fry for 5-7 minutes until they are lightly browned and cooked through.
Pour the prepared sauce mixture over the chicken and stir to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the skillet from heat. Garnish with fresh cilantro leaves, if desired.
Serve hot with steamed rice or your choice of sides.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.5 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
