Thai Stir-Fry Chicken Ginger
Gingered Thai chicken stir-fry served over jasmine rice cooked in chicken broth and coconut milk.
1 1/2 cups low sodium chicken broth
3/4 cup coconut milk
5 ounces grated fresh ginger - divided use
1 cup uncooked jasmine rice
2 cloves garlic, minced
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 teaspoon soy sauce
1 cup warm water
1/4 cup vegetable oil
1 1/2 cups yellow onion vertical strips
1 1/2 pounds boneless skinless chicken breasts, cut in 2-inch strips
1/2 teaspoon white pepper
- In saucepan, place broth, coconut milk and 1 teaspoon ginger. Add jasmine rice and bring to a boil over high temperature. Stir, reduce heat to low, cover and cook 20 minutes. Turn off heat and let sit 10 minutes without removing cover.
- While rice is cooking, in small bowl mix remaining ginger and minced garlic.
- In another bowl, mix together fish sauce, sugar and soy sauce; stir until sugar is dissolved; add warm water and set aside.
- In large heavy skillet or wok, heat oil over medium high temperature. Add onion and stir-fry until onion begins to change color and is slightly crisp, about 3 minutes. Remove with slotted spoon; keep warm.
- To pan, add ginger-garlic mixture and cook until light brown, about 2 minutes. Add chicken and stir-fry until pink is gone, about 5 minutes. Add fish sauce mixture and pepper; cook 3 minutes more.
- Serve over rice and top with onion.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.