Thai Chicken and Ginger stir fry
By vlacer
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(2 Votes)
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Ingredients
- Tangy Sauce:
- 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
- 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
Details
Preparation
Step 1
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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