Ingredients for Thai Chicken With Ginger And Mushrooms Gai King
- Peanut Oil
- Onion
- 2 cloves garlic, minced
- Boneless Skinless Chicken Breasts
- 2 tablespoons soy sauce
- Gingerroot
- Fresh Mint Leaves
- Shiitake Mushrooms
- 2 green onions, thinly sliced
- Thai Red Chili Pepper
- Rice Vinegar
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- Steamed Jasmine Rice (for serving)
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How to Make Thai Chicken With Ginger And Mushrooms Gai King
- In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon fish sauce, and 1 tablespoon brown sugar until the sugar dissolves completely. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
- Add 1 medium onion, thinly sliced, and 2 cloves garlic, minced, and stir-fry for 1 minute until fragrant.
- Add 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces, and stir-fry for 2-3 minutes, until lightly browned.
- Stir in 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 1/4 cup chopped fresh mint, 8 oz sliced mushrooms (cremini or shiitake recommended), 2 green onions, thinly sliced, and 1-2 Thai chilies, finely chopped (adjust to your spice preference). Cook for 3-4 minutes, or until the chicken is cooked through and the mushrooms are tender.
- Quickly pour the reserved vinegar-fish sauce-brown sugar mixture into the wok. Toss to combine and remove from heat immediately to prevent the sauce from becoming too thick.
- Serve immediately over steamed jasmine rice. Garnish with extra fresh mint and green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
16g
Fat
13g
Carbs
3g
