Thai Ginger Chicken

Name: Thai Ginger Chicken
Prep time: PTM
Ingredients: 2 Tbsp high-temperature cooking oil, for frying; 2 cloves garlic, minced; 2 Tbsp of ginger, peeled and julienned; 12 oz (340 g) chicken breast or boneless thigh, thinly sliced; 1/2 tsp kosher salt; Pinch white pepper; 1/2 onion, halved then sliced with the grain (lyonnaise); 3 Tbsp (30 ml) Oyster Sauce; 1 Tbsp (15 ml) Thai black soy sauce; Cooked jasmine rice, for serving

By Chef Jet

June 15, 2017

Directions

1Heat 2 tablespoons (30 ml) of oil over high heat for about 1.5 minutes until a whisp of white smoke appears.

2Stir in the garlic and ginger, cook until light brown and fragrant, about 30 seconds. Stir in the chicken and stir-fry for about 1 minute, until the outside is seared, and it is cooked to about medium, but not fully cooked yet.

3Stir the onions into the pan and cook until light brown and soft, about 1 to 2 minutes.

4Pour in the oyster sauce and black soy sauce and stir fry everything together until all of the flavors combine and the sauce reduces to a glaze, about 1 minute. Taste and adjust any of the seasonings if you’d like, then serve over a bed of hot rice.

Ingredients

2 Tbsp high-temperature cooking oil, for frying

2 cloves garlic, minced

2 Tbsp of ginger, peeled and julienned

12 oz (340 g) chicken breast or boneless thigh, thinly sliced

1/2 tsp kosher salt

Pinch white pepper

1/2 onion, halved then sliced with the grain (lyonnaise)

3 Tbsp (30 ml) Oyster Sauce

1 Tbsp (15 ml) Thai black soy sauce

Cooked jasmine rice, for serving

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Thai Ginger Chicken

Directions

Ingredients