John Myers
Spicy Ginger Chicken
The perfect spicy ginger chicken recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast fillet
- 2 El Fish sauce
- 1 tsp Sugar
- 1 bunch Thai spring onions or alternatively 3 normal spring onions
- 2 size Red chili peppers
- 100 g Fresh ginger
- 4 Garlic cloves
- 0,5 bunch Coriander green
- 3 tbsp Oil
- 2 tbsp Oyster sauce
- Rinse the chicken with cold water, pat dry and cut into fine strips. Mix the meat strips in a bowl with the fish sauce and sugar.
- Clean and guard the spring onions and cut them into 3 cm long pieces, separating the white and green parts. Halve the chili peppers lengthways, remove the seeds, wash and cut into fine strips. Peel the ginger, first cut into slices and then into fine sticks. Peel the garlic and chop in to fine slithers. Wash the coriander leaves, shake dry and pick off the leaves.
- Heat the oil in a wok (or in a pan) and briefly sweat the garlic until golden. Add the meat and fry for about 3 – 4 minutes over high heat. Add ginger and white spring onions, stir fry for about 2 minutes. Season with the oyster sauce. Mix in the chillies, spring onions and coriander leaves.
- Arrange on preheated plates. This goes well with jasmine or basmati rice
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