Thai · Dinner
Stir-Fried Chicken with Ginger
Thai stir-fried chicken thigh with ginger, garlic, and scallion, seasoned with fish sauce and soy sauce. Cooked over high heat in a wok, finished with stock and white pepper, then tossed with fresh cilantro. Served over jasmine rice.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
428Calories
42.3gProtein
16.8gFat
24.1gCarbs
6.9gSugar
1.6gFiber
1580mgSodium
196mgChol
4.2gSat Fat
720mgPotassium
50mgCalcium
2.6mgIron
0.5mcgVitamin B12
8.5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut chicken thigh into thin bite-sized strips. Julienne ginger, slice garlic, and cut scallions into 1-inch pieces, separating whites and greens.
2
Heat vegetable oil in a wok over high heat until shimmering and just starting to smoke. Add garlic, ginger, and scallion whites; stir constantly for 30 seconds until fragrant.
3
Add chicken strips in a single layer and sear undisturbed for 1 minute over high heat, then stir-fry for 2–3 minutes until cooked through and lightly browned.
4
Pour in chicken stock and scrape up browned bits. Add fish sauce, soy sauce, sugar, and white pepper; stir to combine and cook 2 minutes over medium-high heat until thickened slightly and glossy.
5
Toss scallion greens through chicken and stir for 15 seconds until wilted. Spoon rice onto a plate, top with chicken and sauce, scatter cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 2 oz56g fresh ginger
- 6 cloves6 cloves garlic
- 44 scallions
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 120ml120ml chicken stock
- 200g200g cooked jasmine rice, to serve
- a small handful fresh cilantro leaves
- 1/2 tsp1/2 tsp white pepper
