Thai Ginger Chicken

This delicious chicken stir fry recipe is quick and easy to make, plus it's super healthy, aromatic, and flavorful. Ginger and chicken pair extremely well, making for a superb stir fry recipe that's extra good-for-you. Plus, with all of the "greens" in this dish, you needn't cook vegetables on the side - simply serve with rice. This chicken stir fry also makes for great leftovers, including hot lunches. ENJOY!

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• SERVES 2-4
• 2-3 boneless chicken breasts, or 4-6 chicken thighs, chopped into bite-size pieces
• handful of fresh shiitake mushrooms, or dried (if dried, be sure to soak in hot water for 2 or more hours until soft)
• 1 package snow peas, OR approximately 2 cups bok choy, su choy, or other Asian cabbage
• 1 red bell pepper, de-seeded and sliced
• 1 small cooking onion, sliced
• 3 cloves garlic, minced
• 4 thumb-size roots of ginger, 2 sliced into matchstick-like pieces, and 2 grated
• 1-2 red chillies, minced (leave out for kids or those with stomach complaints)
• 1 tsp. cornstarch dissolved in 4 Tbsp. soy sauce or tamari
• SAUCE:
• 1 Tbsp. soy sauce or tamari
• 1 Tbsp. fish sauce
• 1 Tbsp. brandy
• 1 tsp. brown sugar
• 1 Tbsp. rice vinegar (or other type of vinegar)
• 1 tsp. cornstarch dissolved in 2 Tbsp. water
• OTHER:
• 2-3 Tbsp. oil for stir-frying
• about 1 cup fresh basil for topping

Preparation:

1. Place chopped chicken in a mixing bowl together with the cornstarch dissolved in soy sauce. Stir well, so that chicken is covered in this quick marinade. Set aside while you prepare the other ingredients.
2. Make the sauce by mixing all the sauce ingredients together in a cup. Set aside.
3. Have all other ingredients ready to stir-fry. Begin by warming 2-3 Tbsp. oil in a wok or large frying pan over medium-high heat.
4. When oil is hot, add the onion, garlic, chillies, mushrooms, chicken (together with the soy sauce/cornstarch), and the ginger matchsticks. Stir-fry for 5-10 minutes, or until chicken is cooked. Add a little water when wok or pan becomes dry (1 Tbsp. at a time).
5. Add the snow peas, bell pepper, and the grated ginger. Stir-fry for another 3 minutes, or until snow peas have softened. Again, add a little water as needed to keep ingredients frying nicely.
6. Add the sauce, stirring well to incorporate.
7. Finally, add the cornstarch dissolved in water, stirring quickly to dissolve in the sauce. When the sauce in the wok becomes thick, remove from the heat.
8. Do a taste test for salt, adding more fish sauce if not salty enough. (If too salty, add a squeeze of lime juice.)
9. Slide onto a serving platter, top with the fresh basil sprinkled over, and serve with plenty of Thai jasmine rice. This dish goes especially well with a cold lager. Enjoy!

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