This classic Vietnamese dish, Thit Ga Xao Dam Gung Sa, celebrates the bright, citrusy notes of fresh lemongrass paired with tender chicken thighs. The marinade infuses the meat with savory depth from fish sauce and garlic, while a quick stir-fry ensures a crisp texture with a glossy, tangy sauce. Key ingredients like ginger, scallions, and a hint of red pepper add layers of warmth and spice. It is a perfect weeknight dinner that comes together quickly, offering a balance of sweet, salty, and sour flavors. Serve over steamed jasmine rice for a complete, comforting meal that brings the vibrant taste of Southeast Asia to your table.
Thit Ga Xao Dam Gung Sa
Description
This classic Vietnamese dish, Thit Ga Xao Dam Gung Sa, celebrates the bright, citrusy notes of fresh lemongrass paired with tender chicken thighs. The marinade infuses the meat with savory depth from fish sauce and garlic, while a quick stir-fry ensures a crisp texture with a glossy, tangy sauce. Key ingredients like ginger, scallions, and a hint of red pepper add layers of warmth and spice. It is a perfect weeknight dinner that comes together quickly, offering a balance of sweet, salty, and sour flavors. Serve over steamed jasmine rice for a complete, comforting meal that brings the vibrant taste of Southeast Asia to your table.Ingredients
Directions
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Remove bones and skin from chicken thighs, then cut the chicken into 1-inch pieces.
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In a bowl, mix the chopped lemongrass, 1 tablespoon fish sauce, and the chicken pieces. Cover and refrigerate for at least 1 hour to marinate.
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Heat vegetable oil in a wok or 10-inch skillet over high heat until hot.
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Add sliced onion and garlic to the hot oil; stir-fry for 1 minute until fragrant.
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Add the marinated chicken and scallions to the pan; stir-fry for 5 minutes until chicken is cooked through.
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Reduce heat, cover the pan, and cook for 2 minutes, stirring occasionally.
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In a small bowl, mix the remaining ingredients (water, cornstarch, sugar, red pepper, and remaining fish sauce) and stir into the chicken mixture.
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In another small bowl, mix vinegar and finely chopped ginger; set aside.
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Stir the vinegar and ginger mixture into the chicken.
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Heat the mixture to a boil, stirring constantly, and cook for about 1 minute until the sauce thickens.
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Serve immediately over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 585.2kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 7.8g39%
- Cholesterol 181.6mg61%
- Sodium 365.8mg16%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 59.4g119%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Ingredient Substitutions: If fresh lemongrass is unavailable, you can use 1 teaspoon of dried lemongrass powder or the zest of a lime for a similar citrusy note. Chicken breast can be used instead of thighs, but reduce cooking time slightly to prevent drying out.
Tips: To make chopping lemongrass easier, trim the tough outer layers and use only the tender lower stalk. Pound it slightly with the side of your knife before chopping to release more aroma.
