Ginger Chicken

Name: Ginger Chicken
Prep time: 30 min
Total time: 30 min
Cuisine: Thai
Ingredients: Fresh lime juice to taste; Salt and black pepper to taste; Salt and black pepper to taste; 2 scallions, trimmed and chopped; 2 tablespoons soy sauce; 2 tablespoons nam pla; 2 teaspoons sugar; 1 pound boneless, skinless chicken breast, cut into ½- to ¾-inch chunks; 3 fresh or reconstituted dried shiitake mushrooms, stems discarded, sliced; 3 fresh or reconstituted dried shiitake mushrooms, stems discarded, sliced; 3 fresh or reconstituted dried shiitake mushrooms, stems discarded, sliced; 3 shallots or 1 medium onion, sliced; 2 tablespoons minced garlic; One 3-inch piece fresh ginger, peeled and cut into thin matchsticks or minced; 1 pound boneless, skinless chicken breast, cut into ½- to ¾-inch chunks; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 3 shallots or 1 medium onion, sliced; 2 tablespoons corn, grapeseed, or other neutral oil; 2 small fresh or dried chiles, preferably Thai; 2 small fresh or dried chiles, preferably Thai; 2 small fresh or dried chiles, preferably Thai

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A simple stir-fry, one made with a great deal of ginger and typical Thai seasonings. It makes a great weeknight meal; serve it with jasmine or sticky rice. Information on Thai fish sauce (nam pla).

Ingredients

2 small fresh or dried chiles, preferably Thai
2 tablespoons corn,

Asia
Thailand
Main course
South East Asia
Spring

Method

If you have fresh chiles, stem, seed, and chop them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds and chop them. Heat a wok or large deep skillet over medium-high heat for 2 to 3 minutes. Add the oil, swirl it around, and add the shallots. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic, about