Thai Chicken & Ginger Stir-fry

 

Ingredients

• 400g (14 oz) chicken thighs, thinly sliced
• 2 tbsp vegetable oil
• 5 garlic cloves, roughly chopped
• 1 onion, sliced
• 5cm piece (about 40g/1.4 oz) young ginger*, finely sliced
• 150g (5 oz) fresh wood ear mushrooms*, sliced
• 2 spring onions (scallions), cut into batons
• steamed rice to serve

Marinade:

• 1 tsp sweet dark soy sauce
• ½ tsp white pepper
• Stir-fry sauce:
• 2 tbsp oyster sauce
• 2 ½ tsp fish sauce
• 1 tsp sugar

Steps

Step 1

Combine the marinade ingredients with the chicken.

Step 2

Combine the ingredients for the stir-fry sauce.

Step 3

Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, onion and ginger and stir-fry for half a minute. Add the chicken and stir-fry until almost cooked.

Step 4

Add the mushrooms and stir-fry for another half a minute. Then add the stir-fry sauce you made earlier. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions. Then remove from heat and serve with steamed rice.