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Ginger Chicken Stir-Fry

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Ginger Chicken Stir-Fry
Ingredients
  • 3 1/2 cups water
  • 1 1/2 cups uncooked jasmine rice
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 3 cloves garlic, minced
  • 4 green onions cut into 2-inch pieces
  • 1 large red bell pepper, cut into strips
  • 3/4 cup sliced fresh mushrooms
  • 1/2 cup fresh ginger, cut into matchsticks
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon white sugar
  • 1/2 teaspoon Thai red chile paste, or to taste
  • 2 tablespoons chicken broth
  • salt and ground black pepper to taste
  • 2 tablespoons fresh cilantro leaves
Instructions
1
Boil water and uncooked white rice in a saucepan over high heat. Once boiling, decrease the heat to a lower setting and cover the pan with a lid. Continue cooking until the rice is cooked through and all the water has been absorbed, typically taking around 20 to 25 minutes.
2
Heat a large skillet or wok over high heat. Add diced chicken breast and minced garlic; cook for 2 minutes, stirring occasionally to prevent burning. Next, add sliced green onions, diced bell pepper, mushrooms, grated ginger, fish sauce, oyster sauce, and granulated sugar to the pan. Stir-fry everything together until the chicken is cooked through and the vegetables are almost tender, which should take around 3 minutes.
3
In a small bowl, whisk together the ingredients of your favorite chili paste with some chicken broth until smooth. Add this mixture to the wok and stir-fry everything together for another minute or so, until heated through. Season your dish with salt and black pepper to taste.
4
Finally, garnish your stir-fry with some chopped cilantro leaves and serve it alongside a bed of cooked rice.