Chicken Thaistyle Garlic, Pepper and Ginger

Ingredients for 6 servings:

• 600 g chicken breast
• 40 g ginger
• 5 tbsp soy sauce, light
• 3 onions
• 3 tbsp rapeseed oil or soy or wok oil
• 2 chili peppers, red (Thai chili)
• 1 bulb(s) garlic
• 1 tsp instant chicken broth (Thai chicken broth)
• 1 tbsp salt and pepper, black from the mill
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chicken with garlic, pepper and ginger

Wash the chicken, pat dry, and cut into strips. Peel and dice the onions. Peel and finely chop the ginger and garlic. Deseed the chili and slice into thin rings. Heat 3 tablespoons of rapeseed oil in a large, high-sided pan over medium heat. Fry the ginger and garlic in the oil until lightly golden brown. Add the chicken strips and onions and fry while stirring (don’t overheat, as this will cause the meat to burn, otherwise it will become very bitter). When the meat has taken on a light brown color after 5 minutes, add all the remaining ingredients, fry for another 5 minutes, and season to taste. You may also want to add a little more stock powder. If you want a little more sauce, add water to your liking and season again. Rice, pasta, potatoes, and bread are suitable side dishes.