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Thai Ginger Chicken


1 1/2 cups uncooked jasmine rice
3 1/2 cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce, and/or
1 tablespoon oyster sauce
1 tablespoon white sugar
1/2 cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
3/4 cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
1/2 teaspoon Thai red curry paste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves for garnish, optional


Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Meanwhile, heat oil in a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the oyster sauce and/or fish sauce (see note below), sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes.

Set aside some of the mixture for the kids before adding the red curry paste.

Dissolve the curry paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Note: The first time we made it, the fish sauce was overpowering. Made 1/19/14 with just 1 Tbsp oyster sauce and liked it a lot.

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Header photo by
Gillian Gunson