Thai Chicken with Ginger
Thai Chicken with Ginger: Savory chicken, sharp onions, and bright ginger are coated in a wonderfully versatile stir-fry sauce in this take-out favorite.
(I doubled the recipe)

Prep Time: 10 min (lol no, like 1 hr of chopping as always)
Cook Time: 10 min

From: http://thewanderlustkitchen.com/thai-chicken-with-ginger/


Ingredients

For the Sauce
5 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon sugar

For the Stir Fry
5 cups thinly sliced chicken breast (about 4 large chicken breasts)
2 tablespoons fish sauce
2 tablespoons peanut or vegetable oil
1.5 cups thinly sliced ginger matchsticks (however much you can stand to chop)
2 large chopped yellow onion
18 chopped garlic cloves
2 bunches sliced scallions (about 3-4)

Instructions

Whisk the sauce ingredients together in a small bowl. Toss the chicken breast with 1 tablespoon of fish sauce.
Heat a wok over high heat for 5 minutes. Swirl in one tablespoon of oil. Once the oil is shimmering, add the chicken pieces and cook, stirring occasionally, until the pieces are all separated and lightly browned (about 2 minutes).
Remove chicken to a bowl.
Add the onion and stir-fry for another 2 minutes until golden.
Transfer the scallions, ginger, and garlic to the pan. Stir fry for 60 seconds, until garlic begins to brown.
Add chicken (with accumulate juices).
Stir the sauce and pour it into the pan. Let it bubble up and boil until thick, about 60-90 seconds.
Serve with jasmine rice.