Thai Chicken and Ginger stir fry

Thai Chicken and Ginger stir fry
Thai Chicken and Ginger stir fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Boneless skinless chicken breast

  • 1

    tsp. Sesame Oil

  • 1

    lb. Boneless skinless chicken breast cut in strips

  • 2

    tsp. finely grated fresh gingerroot

  • 1

    Fresh garlic clove minced

  • 1/4

    tsp. Dried crushed chillies

  • 1

    tsp. Chinese 5 Spice

  • 8

    Fresh button mushrooms thinly sliced

  • 2

    Tbsp. cashews

  • 1

    medium carrot, thinly sliced

  • 1

    small onion cut in wedges

  • 3-4

    cups Bok Choy, sliced

  • 1

    tsp. Sesame seeds

  • Tangy Sauce:

  • 1/4

    cup brown sugar

  • 1

    Tbsp. cornstarch

  • 1/4

    cup cold water

  • 2

    Tbsp. red wine vinegar

  • 2

    Tbsp. lemon juice

  • 1

    Tbsp. Soy sauce

Directions

Directions 1. Combine the last 6 ingredients for the Tangy Sauce in a small bowl and set a side. 2. Combine sesame oil, chicken, ginger, garlic, Chinese 5 spice and chilies and marinate for 15 minutes. 3. Heat Saladmaster Wok on medium-high. Fry the chicken for about 5 minutes until it begins to brown. 4. Add carrot, onion, bok Choy, mushrooms and stir-fry for another 5 minutes. 5. Push the mixture up the side of the Wok making a well in the centre. Add the Tangy Sauce and fold the mixture into the sauce. Cover with lid and cook on medium, cook on low for about 3-5 minutes or until mixture has thickened. Sprinkle with sesame seeds and cashews. Serve over rice.

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