Ginger Chicken
- 2 tablespoons fish sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons vegetable oil
- 1 tablespoon chopped garlic
- 1 whole boneless, skinless chicken breast, cut into bitesized pieces
- 1 cup sliced domestic mushrooms
- 3 tablespoons grated ginger
- Pinch of sugar
- 3 tablespoons chopped onion
- 2–3 habanero or bird's eye chilis
- Jasmine rice, cooked according to package directions
- 3 green onions, trimmed and cut into 1-inch pieces
- Cilantro
Instructions:
Ginger is one of the most well-known of all of the Asian flavoring agents.
- In a small bowl combine the fish, soy, and oyster sauces; set aside.
- Heat the oil in a large wok until very hot. Add the garlic and chicken, and stir-fry just until the chicken begins to change color.
- Add the reserved sauce and cook until it begins to simmer, stirring constantly.
- Add the mushrooms, ginger, sugar, onion, and chilies; simmer until the chicken is cooked through, about 8 minutes.
- To serve, ladle the chicken over Jasmine rice and top with green onion and cilantro.