Time 50m Yield 4 Number Of Ingredients 16 Steps:
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside. Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp. Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through. Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat. Serve at once with steamed jasmine rice.
Number Of Ingredients 18 Steps:
For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside. For the Stir-Fry Sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside. or the Stir-Fry: Mix ginger, garlic, and white pepper. In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds. Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok. Remove from heat and stir in scallions to lightly wilt them.
Number Of Ingredients 11 Steps:
In a small bowl, mix together the fish sauce, oyster sauce, and sugar. 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 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 green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.
