Gingered Chicken

Created 28 Dec 2017 15:52, Updated 28 Dec 2017 15:52

Gingered Chicken with Cashews and Scallions

from Thai: A Culinary Journey of Discovery cookbook

3-inch piece fresh ginger root, peeled and chopped finely
6 skinless, boneless chicken breasts, about 4 oz each, cut into cubes
2 tsp sesame oil
4 T peanut or vegetable oil
1 onion, thinly sliced
1 garlic cloves, crushed
4 oz mushrooms, sliced
1 tsp salt
1/4 head Chinese cabbage, roughly chopped
1 bunch of scallions, chopped
4 T soy sauce
1 tsp Thai fish sauce
1 tsp jaggery (or brown sugar)
1/4 c unsalted cashews
cooked rice or noodles, to serve

Mix the ginger, chicken cubes, and sesame oil together in a bowl. Cover and let marinate in the fridge for 2-3 hours.

Heat 3 T of the peanut oil in a preheated wok. Add the onion and garlic and stir-fry over medium-high heat for 2-3 minutes. Add the chicken mixture and stir-fry over high heat for 2-3 minutes. Add the mushrooms, salt, cabbage, and half the scallions, and stir-fry for 3-4 minutes. Add the soy sauce, fish sauce, and sugar, and stir-fry for 2-3 minutes.

Meanwhile, heat the remaining oil in a separate skillet. Add cashews and remaining scallions and stir-fry over high heat for 1 minute or until cashews are golden and the scallions crispy. Sprinkle over the chicken mixture before serving.

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