Thai Ginger Chicken
Last night's meal was a success. (Sorry no picture) I found it in my Thai cookbook and modified it somewhat. The prep is easy, maybe 15 minutes or so.
Here it is –
In a wok heat enough peanut oil to cover surface.
Add in 1 tablespoon of crushed garlic, 3 tablespoons of crushed ginger, and 1.5 pounds of bite size chicken pieces.
While that cooks –
Take 2 cups of water and add 2 tablespoons of soy sauce, set aside.
Chop up a zucchini and carrots. (Amount and style up to you.)
Check chicken, if cooked, add liquid and vegetables and simmer for 20 minutes.
Serve over Jasmine rice.
**Change to your taste. Ginger spice could be added to give it more of a kick. I used water instead of fish and oyster sauce. You could also simmer vegetables for less time if you like crunchy.