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Thai ginger chicken

Thai ginger chicken

Level of difficulty: easy

Cooks for 2


2 tbsp sunflower oil (or canola / vegetable)
1/2 cup strips of finely sliced ginger
2 cloves diced garlic
2 chicken breasts thinly sliced into strips
1 tsp chopped lemon grass
1 tbsp olive oil
1 onion (sliced into thick wedges)
2 tbsp palm sugar (reg. sugar if unavailable)
3 tbsp maggi seasoning (if you like it salty! use less otherwise)
4 tbsp Oyster sauce
2 tbsp chopped coriander
1 diced jalapeno pepper (find a small one)
2 cups of Shittake mushrooms diced into large chunks
1/2 teaspoon of fish sauce
1/2 cup diced spring onions

Start by coating your frying pan with cooking oil and heating to a medium high temperature. Once hot place the onions, garlic, diced jalapeƱo and ginger in and once warmed and sizzling follow with the shaved chicken and chopped shiitake's. Add maggi's seasoning, oyster sauce and fish sauce (don't overuse this!). Stir fry until the chicken is cooked and then add the coriander, lemon grass and spring onions. Cook for about 10-15 minutes slowly simmering. Add a bit of water and the palm sugar and give it one last cook up on heat and stir vigorously. Lay on a bed of rice.

Complementary Wines: Courbu, Godello, Kerner, Retsina, Vermentino

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