RECIPE: Rec: Bangkok Ginger Chicken. More Big Bold Flavors

[richard-in-cincy]

Easy and an explosion of flavor:

2 tbl. peanut oil

1 pound boned chicken cut into thin slices/strips

8-12 garlic cloves, smashed and minced

3 tbl fish sauce

2 tbl oyster sauce

1 tbl sugar or sub.

1-2 tsp. white pepper

1 julienned Kafir Lime leaf (optional)

1/2 cup each:

-slivered ginger

-red bell pepper slices

-green bell pepper slices

-sliced mushrooms

-sliced onion

cilantro and/or basil for garnish

Heat a wok, add oil, chicken, and garlic. Cook for 2 minutes.

Add remaining ingredients and stir fry for another 3 minutes.

Transfer to dish, garnish with cilantro and/or basil.

Dry roasted, or Trader Joe's Chili Lime peanuts are also good on top.

Enjoy!

 

[dianem]

Want to try but wondering if I should buy new fish and oyster sauce. Any idea how long each lasts?

 

[CathyZ]

My rule of thumb is to replace after a year- and I always refrigerate both of them.

 

[michael-in-phoenix]

Richard, this 'reads' super! 1/2 cup of slivered fresh ginger! Wow. That would be...

...a powerful jolt alright. Hot, too!

Michael

 

[richard-in-cincy]

and so good for you too with all that ginger and garlic! Great for winter warmth.

 

[dianem]

Thanks Cathy. I'm always unsure about products that I don't use often.