Thai Ginger Chicken
Fast weeknight stir fry with tender chicken, mushrooms, and a savoury umami sauce
Prep
15 mins
Cook
10 mins
Serves
2 to 3
Difficulty
Easy
Ingredients
- 500 g chicken breast, thinly sliced
- 4 to 5 large button mushrooms, thinly sliced
- 1 small onion, thinly sliced
- 2 shallots, sliced into small batons
- 1 thumbnail sized piece of ginger, julienned
- 2 to 3 cloves garlic, finely diced
- 3 tablespoons peanut oil, or vegetable or canola oil
Sauce
- 4 tablespoons fish sauce
- 2 tablespoons oyster sauce
- One eighth teaspoon white pepper
- 2 teaspoons sugar, caster sugar preferred
Method
- Mix all sauce ingredients together in a small bowl, ensuring the sugar is fully dissolved.
- Heat a little oil in a large pan or wok over medium heat.
- Add the sliced onion and stir fry until softened and slightly translucent.
- Add the chicken breast, spreading it out so it browns evenly.
- Once the chicken is no longer pink, add the mushrooms, ginger, garlic, and shallots.
- Increase the heat to high and stir fry for about 1 minute.
- Pour in the sauce and stir for another 30 seconds to 1 minute until everything is well coated.
- Serve immediately with steamed rice.
Tips
- Prepare all ingredients before cooking as the stir fry moves quickly
- Keep the heat high once the sauce is added to avoid stewing
- Slice the chicken against the grain for extra tenderness
Storage
- Best eaten fresh
- Store leftovers airtight in the fridge for up to 2 days
- Reheat quickly in a hot pan to maintain texture
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