A flavorful Thai dish featuring tender chicken stir-fried with fresh ginger, mushrooms, and bell peppers in a savory soy-based sauce. Perfect for a quick and satisfying meal.
Ingredients
For the Stir-Fry:
- 1 lb chicken breast or thighs, thinly sliced
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup bell peppers, sliced
- 1/2 cup onion, sliced
- 1/2 cup julienned fresh ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or soy sauce for vegetarian)
- 1 tsp fish sauce
- 1 tsp sugar
- 1/4 cup chicken stock or water
For Garnish:
- Fresh cilantro leaves
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Marinate the Chicken:
- In a bowl, combine the chicken slices with 1 tablespoon of soy sauce. Set aside for 10 minutes.
- Cook the Aromatics:
- Heat vegetable oil in a wok or large skillet over medium heat. Add garlic and ginger, stir-frying until fragrant.
- Cook the Chicken:
- Add the marinated chicken to the wok and stir-fry for 3-4 minutes, or until lightly browned.
- Add the Vegetables:
- Stir in the mushrooms, bell peppers, and onions. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- Season the Stir-Fry:
- Add the remaining soy sauce, oyster sauce, fish sauce, sugar, and chicken stock. Stir well and cook for another 2 minutes until the sauce thickens slightly.
- Serve:
- Transfer the stir-fry to a serving plate. Garnish with fresh cilantro and red chili slices. Serve hot with steamed rice.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 25g
- Carbohydrates: 12g
- Fat: 10g
- Sodium: 550mg
Notes
- Substitute chicken with tofu, beef, or shrimp for variety.
- Adjust the amount of ginger to your taste preference.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊