For the stir-fried dish to come out at its best, you need to cook over high heat with a short period of time. That's why all the ingredients need to be cut up and ready to go in once you start cooking. This Thai Ginger Chicken dish is always served with rice, .. Jasmine rice for my family.
When I cook Thai food, I usually don't have a recipe, everything is by estimation, then adding seasoning and adjust the flavor while cooking. Besides chicken, this dish can also be made with pork, beef, or even shrimp. My mom always put Cloud Ear mushroom (also known as wood ear, and black fungus). Most of the time, I also put thinly sliced Shiitake mushroom, but today I didn't have enough time to soak the dried mushroom, so went without it.
You will need:
- 2 cups bite-sized pieces chicken, I use skinless chicken thigh
- 1 Tbsp chopped garlic
- 2 Tbsp vegetable oil
- 1/2 cup finely striped ginger
- 1/2 cup striped red bell pepper (optional, but I like the color)
- 1/2 yellow onion, sliced
- 2 Tbsp oyster sauce
- 2 Tbsp light soy sauce, or mushroom soy sauce (either one works)
- 2 Tbsp cooking wine
- 1 tsp dark soy sauce
- 1 tsp sugar, or adjust to your taste
- 1/2 cup chicken stock, or water
- 1/2 cup 1"-pieced green onion
- 2-3 Tbsp slurry (a mixture of corn starch and water 1:2), to thicken the sauce
- Mix together oyster sauce, light soy sauce, cooking wine, dark soy sauce, and sugar. Set aside.
- Heat oil in a wok or large pan over medium-high heat. Add garlic, yellow onion, and chicken, stir fry until fragrant and chicken is partially cooked.
- Stir in seasoning sauce mixture and ginger, toss the ingredients around until chicken is cooked and everything is mixed well, about 2-3 minutes. Add stock or water if too dry.
- Add bell pepper and green onion. Stir for just a few moment. Season to taste.
- Add 2-3 Tbsp of slurry to thicken the sauce. Stir briefly.
- Serve hot with rice.