Thai Chicken with Ginger and Mushrooms - Gai King |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from the Original Thai Cookbook . Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first. Ingredients:
3 tablespoons peanut oil |
1 onion, cut into slivers |
6 cloves garlic, minced |
1 1/2 lbs boneless skinless chicken breasts, cubed |
2 tablespoons soy sauce |
2 tablespoons finely chopped gingerroot |
2 tablespoons chopped fresh mint leaves |
8 shiitake mushrooms, stemmed and sliced |
5 green onions, chopped into 1 inch pieces |
thai red chili pepper, slivered (amount to taste) |
2 tablespoons rice vinegar |
1 teaspoon brown sugar or 1 teaspoon palm sugar |
2 tablespoons fish sauce |
steamed jasmine rice |
Directions:
1. In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
2. Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
3. Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
4. Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
5. Serve at once with steamed jasmine rice.
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