Thai Ginger Chicken Stir Fry


Fast and satisfying weeknight fare.

Time: 15-20 minutes

1 cup chicken (1 or 2 chicken breasts, cubed)

2 Tbs. fish sauce

2 tsp. sugar

2 cloves chopped garli

Chili pepper (optional, see notes)

1/3 cup fresh ginger, julienned (Equivalent to about a 3” piece of ginger, julienned)

1 onion, halved and sliced lengthwise

1 cup wood ear mushrooms. If using dried, soak in hot water for 5 minutes before chopping into bite-sized pieces.

Oil for cooking

Heat 2 Tbs. of oil in a frying pan over medium-high heat.

Add the chopped garlic and about a tablespoon of the julienned ginger; fry for a minute or so until they just start to turn brown.

Add the chicken and stir for 1 minute or to coat the meat with oil.

Add the onion, the rest of the ginger, and the mushrooms, stirring to mix well.

Add the fish sauce and sugar.

Stir for a couple minutes to let the ingredients absorb the fish sauce and sugar.

Serve with rice or noodles.