Prep 10 mins
Cook 15 mins
This simple dish will be familiar to many people—it shows up in Chinese restaurants as well. Chicken and ginger go together beautifully, and some people love this dish with beef instead. Ginger is also a healthy seasoning. If possible, try to get young ginger, which has a pink root. You can also add any veggies you like to this dish.
- 1 1⁄2 cups chicken breasts, thinly sliced
- 4 tablespoons oil
- 6 garlic cloves, chopped
- 1 small onion, cut in half and sliced
- 1 cup ginger, shredded
- 1 red pepper, sliced into thin strips
- 2 red chili peppers, sliced (optional)
- 1⁄2 cup chicken stock or 1⁄2 cup water
- 1 cup spring onion, cut into 1 inch pieces
- 2 tablespoons fish sauce
- 3 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
- Add onion and chicken; stir-fry until chicken begins to turn white.
- Add ginger and red pepper, combine well.
- Add chilies and chicken stock/water, and stir-fry for 1 minute.
- Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
- Serve with rice.
I fixed this last night and DH and I totally enjoyed it. I did add some julianned carrots, red and green pepppers and added a little brown sugar to the sauce ingredients. We totally gobbled this down and will be making it again. Served over ginger rice. Made for Fall Pick a Chef 2009.