THAI STYLE GINGER CHICKEN

My husband is out of town on business, thus the crappy photo you see before you. Anyway, I had some celery and carrots in the fridge so i decided to whip up some ginger chicken stir fry and it was yums. And yes, yums is NOT a real word. Sorry.

* serves 4

1 bird’s eye chili, minced
2 cloves garlic, minced
1 inch knob fresh ginger, julienned
1 lb. chicken breast, cut into bite sized pieces

Sauce:
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon chicken bouillon

1/2 each of a sweet Vidalia onion, julienned
1 carrot, sliced at an angle
3 stalks celery, sliced at an angle
4 ounces fresh mushrooms, sliced
1/2 each of a red bell pepper, julienned

Directions:
1. In a wok, add some oil to coat the wok.
2. Once the wok is hot over high heat, add the chicken, ginger, garlic, and chili. Stir fry until chicken is nicely seared, about 5 minutes.
3. Add sauce mixture and let it cook with the chicken for about one minute.
4. Add the onion, carrot, celery, mushrooms, and red bell pepper. Saute for about 3 to 5 minutes, basically until chicken is fully cooked and vegetables have a bite to them.
5. Serve with jasmine rice.

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