Kitchen Goddess
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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 10/19/06 to Kitchen Goddess

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.

GirlC GirlC 9 years 32 weeks
LaurenG22 - I don't think you have to, you could probably sub in Canola Oil.
Sica Sica 9 years 32 weeks
Ginger chicken...yummy sounds great!!!! :drool:
LaurenG22 LaurenG22 9 years 32 weeks
do you have to use peanut oil?
crispet1 crispet1 9 years 32 weeks
This sounds so great!
TNgirl TNgirl 9 years 32 weeks
Yum this sounds delicious, I love Thai food and chicken so you can't go wrong with this recipe.
jennifer76 jennifer76 9 years 32 weeks
Mmm, that sounds like a really fresh and tasty dish!