Thai Ginger Chicken

Name: Thai Ginger Chicken
Prep time: PTM
Ingredients: 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch strips; 1 tbsp cornstarch; coarse salt and ground pepper; 2 tbsp vegetable oil, such as safflower; 4 cloves garlic, minced; 8 scallions, white and green parts separated, each cut into 1-inch pieces; 1 tbsp rice fish sauce; 1 tbsp rice vinegar; 3 tbsp Thai oyster sauce; 3/4 cup raw cashews (4 ounces), toasted; white rice, for serving (optional)

By Chef Jet

June 15, 2017

Directions

1In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

2In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

3 Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

4Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch strips

1 tbsp cornstarch

coarse salt and ground pepper

2 tbsp vegetable oil, such as safflower

4 cloves garlic, minced

8 scallions, white and green parts separated, each cut into 1-inch pieces

1 tbsp rice fish sauce

1 tbsp rice vinegar

3 tbsp Thai oyster sauce

3/4 cup raw cashews (4 ounces), toasted

white rice, for serving (optional)

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Thai Ginger Chicken

Directions

Ingredients