Ginger-Infused Thai Chicken Stir-Fry with Shiitake Mushrooms
This enticing Ginger-Infused Thai Chicken Stir-Fry brings the rich and vibrant flavors of Thailand straight to your kitchen. Adapted from the classic 'Original Thai Cookbook,' this dish features tender cubed chicken breast, infused with aromatic garlic and ginger, complemented by earthy shiitake mushrooms and fresh mint. The combination of soy sauce, fish sauce, and a hint of sweetness creates a perfectly balanced sauce that elevates each bite. Serve it over a bed of fluffy steamed jasmine rice to soak up all the delicious flavors. Perfect for a hearty family meal or a gathering with friends, this recipe encapsulates the essence of Thai cooking.
6
Servings
240
Calories
14
Ingredients
Ingredients
peanut oil
3 tablespoons
onion
1 (cut into slivers)
garlic
6 cloves (minced)
boneless skinless chicken breasts
1.5 lbs (cubed)
soy sauce
2 tablespoons
gingerroot
2 tablespoons (finely chopped)
fresh mint leaves
2 tablespoons (chopped)
shiitake mushrooms
8 (stemmed and sliced)
green onions
5 (chopped into 1 inch pieces)
Thai red chili pepper
to taste (slivered)
rice vinegar
2 tablespoons
brown sugar
1 teaspoon (or palm sugar)
fish sauce
2 tablespoons
steamed jasmine rice
for serving
Instructions
1
In a small bowl, whisk together rice vinegar, fish sauce, and brown sugar until the sugar is completely dissolved. Set this mixture aside as your stir-fry sauce.
2
Heat the peanut oil in a wok over medium-high heat. Once the oil is shimmering, add the slivered onions and minced garlic, stir-frying for about 2-3 minutes until the onions become translucent and fragrant.
3
Add the cubed chicken breast to the wok, continuing to stir-fry until the chicken is nearly cooked through, approximately 5-7 minutes.
4
Stir in the soy sauce, finely chopped ginger, fresh mint, sliced shiitake mushrooms, chopped green onions, and slivered Thai red chili peppers. Cook for an additional 3-4 minutes or until the chicken is fully cooked and the vegetables are tender.
5
Quickly pour in the prepared stir-fry sauce and toss everything together for about 1 minute to ensure that all the ingredients are well coated. Remove the wok from heat.
6
Serve the stir-fry immediately over steamed jasmine rice for a delightful meal.
Nutrition Information
11.7g
Fat
18.7g
Carbs
18.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Ginger-Infused Thai Chicken Stir-Fry?
The recipe uses 1.5 lbs of boneless skinless chicken breasts, cut into cubes.
What kind of mushrooms are included in this recipe?
The recipe calls for 8 shiitake mushrooms, which should be stemmed and sliced.
How many people does this Thai stir-fry serve?
This recipe is designed to yield 6 servings.
What are the nutritional facts for one serving of this stir-fry?
Each serving contains approximately 240 calories, 11.7g of fat, 18.7g of carbohydrates, and 18.7g of protein.
What type of oil is recommended for cooking?
Peanut oil is recommended, specifically 3 tablespoons for the stir-frying process.
What ingredients make up the stir-fry sauce?
The sauce is a mixture of rice vinegar, fish sauce, and brown sugar (or palm sugar).
How much garlic is required for this dish?
The recipe requires 6 cloves of garlic, minced.
Is this recipe spicy?
Yes, it includes slivered Thai red chili peppers to taste, providing a spicy element.
What is the recommended side dish for serving?
It is recommended to serve the stir-fry over a bed of fluffy steamed jasmine rice.
How should the ginger be prepared?
The gingerroot should be finely chopped, with 2 tablespoons needed for the recipe.
What fresh herb is used in this Thai stir-fry?
Fresh mint leaves, chopped, are used to provide an aromatic flavor.
What is the first step in the cooking process?
The first step is to whisk together the rice vinegar, fish sauce, and brown sugar in a small bowl until the sugar is dissolved.
How long should the chicken be stir-fried?
The chicken should be stir-fried for approximately 5-7 minutes until it is nearly cooked through.
How should the onions be cut?
One onion should be cut into slivers for the stir-fry.
What is the total number of ingredients in this recipe?
There are 14 ingredients used in this Ginger-Infused Thai Chicken Stir-Fry.
Can I use a substitute for brown sugar?
Yes, the recipe notes that palm sugar can be used as an alternative to brown sugar.
When should the mint and ginger be added?
Add the chopped ginger and fresh mint along with the soy sauce, mushrooms, and onions after the chicken is nearly cooked.
How long should the vegetables cook after being added?
The vegetables and chicken should cook together for an additional 3-4 minutes.
What temperature should the wok be for stir-frying?
The wok should be heated over medium-high heat until the oil is shimmering.
How are the green onions prepared?
The 5 green onions should be chopped into 1-inch pieces.
Does this recipe cater to specific diets?
The tags indicate a gluten-free option is available (likely by using gluten-free soy sauce).
What is the source of inspiration for this dish?
The dish is adapted from the classic 'Original Thai Cookbook'.
How long do you toss the ingredients once the sauce is added?
Once the sauce is poured in, toss everything together for about 1 minute.
What makes this stir-fry 'ginger-infused'?
It uses 2 tablespoons of finely chopped fresh gingerroot that is stir-fried with the chicken and vegetables.
Is this a good meal for a family?
Yes, the description highlights it as a perfect hearty family meal.
What is the function of the fish sauce?
Fish sauce is used in the sauce mixture to provide a savory, salty, and authentic Thai flavor profile.
Can I prepare this in a standard pan?
While a wok is specified for authentic results, a large deep skillet can serve as a substitute for this one-pan meal.
How much soy sauce is used?
The recipe calls for 2 tablespoons of soy sauce.
Is there any fiber or sugar data available?
Specific fiber, sugar, sodium, and cholesterol values are not provided in the nutrition data.
What is the preparation for the garlic?
The garlic should be minced before being stir-fried with the onions.