THAI GINGER CHICKEN

THAI GINGER CHICKEN image

Categories Chicken Vegetable Sauté Stir-Fry Wheat/Gluten-Free Carrot

Yield 8 bowls

Number Of Ingredients 12

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Ingredients

6 tablespoon(s) fish sauce
6 tablespoon(s) hoisin sauce
1/4 cup(s) sugar
1/4 cup(s) honey
1/2 cup(s) avacodo oil
2 pound(s) chicken breasts
6 cloves of garlic minced
4 stalk(s) celery
3 carrots peeled and sliced
2 bell peppers (of any 2 colors)
1 1/2 cup(s) sliced onion
1/2 cup(s) grated ginger, (I like it really gingery)

Steps:

In a small bowl, mix together the fish sauce, sugar, and honey. Keep near the stove along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, for about 1 minute. Add garlic, stir and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the bell pepper, onions, ginger and sauce. Stir-fry for 2-3 minutes, until the chicken is cooked through and the bell peppers and onions are tender-crisp. Serve immediately, with plain white or brown rice.

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