Thai Style Chicken and Ginger Stir Fry
This recipe is a variation of Gai Pad King. My husband and one of my kids love really saucy stir fries, so I have added water and cornflour to my sauce to make it more saucy for them. If you want a more intense flavoured stir fry, remove the water and cornflour from the recipe.
The sugar snap peas we grow in our garden. So when we have enough for a meal, I pick a recipe to cook with them in mind. This is also an addition to the original recipe and it worked beautifully. You could use snow peas instead.
I like to make a large stir fry as my family love it the next day to for lunch. You can half this recipe if you don't want to cook as much.
I changed the mushrooms to ones that are easy to find in the shops. You can use a mix of shitake and button mushrooms if you prefer.
This is quick, easy and delicious, something I hope you love as much as we do.
The sugar snap peas we grow in our garden. So when we have enough for a meal, I pick a recipe to cook with them in mind. This is also an addition to the original recipe and it worked beautifully. You could use snow peas instead.
I like to make a large stir fry as my family love it the next day to for lunch. You can half this recipe if you don't want to cook as much.
I changed the mushrooms to ones that are easy to find in the shops. You can use a mix of shitake and button mushrooms if you prefer.
This is quick, easy and delicious, something I hope you love as much as we do.
Recipe
Recipe adapted from www.marionskitchen.com/
Serves 6-8
800g chicken thighs, thinly sliced
2-3 tablespoons vegetable oil
2 onions, sliced
6 garlic cloves, roughly chopped
5cm piece (about 40g) ginger, grated
300g fresh shitake mushrooms, sliced
450g sugar snap peas
4 spring onions (scallions), cut into batons
Marinade:
2 teaspoons sweet dark soy sauce
1 teaspoon white pepper
Stir-fry sauce:
4 tablespoons oyster sauce
5 teaspoons fish sauce
1-2 teaspoons sugar
3/4 cup water, optional
1½ teaspoons cornflour, optional
Steamed rice to serve
Fresh coriander leaves, to serve
Serves 6-8
800g chicken thighs, thinly sliced
2-3 tablespoons vegetable oil
2 onions, sliced
6 garlic cloves, roughly chopped
5cm piece (about 40g) ginger, grated
300g fresh shitake mushrooms, sliced
450g sugar snap peas
4 spring onions (scallions), cut into batons
Marinade:
2 teaspoons sweet dark soy sauce
1 teaspoon white pepper
Stir-fry sauce:
4 tablespoons oyster sauce
5 teaspoons fish sauce
1-2 teaspoons sugar
3/4 cup water, optional
1½ teaspoons cornflour, optional
Steamed rice to serve
Fresh coriander leaves, to serve
Combine the marinade ingredients with the chicken. Set aside.
Combine the ingredients for the stir-fry sauce.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the onion, saute for 2 minutes. Add in the garlic and ginger and stir-fry for half a minute.
Add the chicken in slowly, stir, add in more, stir, until all is added, this way it won't stew, stir-fry until almost cooked.
Add the mushrooms and stir-fry for another half a minute. Add in the sugar snap peas and stir fry for a minute. Then add the stir-fry sauce. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions.
Remove from heat and serve with steamed rice and fresh coriander.
Combine the ingredients for the stir-fry sauce.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the onion, saute for 2 minutes. Add in the garlic and ginger and stir-fry for half a minute.
Add the chicken in slowly, stir, add in more, stir, until all is added, this way it won't stew, stir-fry until almost cooked.
Add the mushrooms and stir-fry for another half a minute. Add in the sugar snap peas and stir fry for a minute. Then add the stir-fry sauce. Stir-fry until just combined and the chicken is cooked. Toss through the spring onions.
Remove from heat and serve with steamed rice and fresh coriander.
Enjoy!
