Chicken Fried with Honey and Ginger

Name: Chicken Fried with Honey and Ginger
Yield: Serves 4
Cuisine: Thailand
Ingredients: 100 g (4 oz) field or wild mushrooms – chantrelles, ceps, something like that – chopped; 100 g (4 oz) fresh root ginger, coarsely grated and soaked in a little cold water; freshly ground black pepper; 2 tablespoons vegetable oil; more chopped spring onions, to serve; 1 bunch of crunchy spring onions, trimmed and chopped; 1 onion, finely sliced; 2 tablespoons soy sauce; 450 g (1 lb) boneless chicken breasts, skinned and very thinly sliced; good dollop of clear honey – about 1 tablespoon; 2 cloves of garlic, finely chopped; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

The delight of this dish comes from the combination of textures and flavours that you get from mixing cooked and raw ingredients.

It is typical of many Thai and Vietnamese dishes. Garnish them liberally with uncooked herbs and spring onions.

Ingredients

2 tablespoons vegetable oil
450 g (1 lb) boneless chicken breasts,

Asia
Thailand
Main course
Spring
South East Asia

Method

Heat the oil in a large frying pan or wok, if you prefer to use a wok, and fry the sliced chicken briskly for 5 minutes. Lift out from the pan with a slotted spoon and set aside.

Now fry together the onion and garlic in the pan for 2–3 minutes, then add the mushrooms and Stir-fry the lot for 1 more minute. Return the chicken to the pan or wok. Add the soy sauce and honey and mix in well