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Thai ginger chicken stir fry
Ingredients
Serves 2
- 250g Soanes boneless, skinless thigh cut into bite-sized pieces
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp rapeseed oil
- 2 cloves garlic, crushed
- 2 spring onions, sliced finely
- 1 small red pepper, sliced
- 1/2 small onion, thinly sliced
- 2 tbsp fresh ginger, cut into matchstick sized pieces
- Rice to serve
Method
1. Mix the fish sauce, oyster sauce and sugar in a bowl.
2. Heat a wok or a skillet until very hot, then swirl the oil around the pan to coat. Add the chicken and cook for a minute. Add the garlic and cook for another minute, stirring continuously.
3. Add the spring onions, pepper, onions ginger and sauce mix to the pan and fry for 2 - 3 minutes until the chicken is cooked through and the vegetables are crisp.
4. Serve immediately with rice.
