Chicken-ginger stir fry

This article has not been rated yet.

* PLUS Serves: 4
Chicken-ginger stir fry

Simple Thai Food, by Leela Punyaratabandhu.

Leela Punyaratabandhu's new cookbook, Simple Thai Food, means readers can easily recreate Thai dishes at home. (Try her chicken-ginger stir fry, you'll love it!)


  • 1/2 cup dried wood ear mushrooms , or 8 ounces fresh white button or cremini mushrooms
  • 454 g boneless, skinless chicken thighs , or breasts, about 1 lb
  • 85 g piece fresh young ginger , about 5 inches long and 1 1/2 inches in diameter
  • 3 green onions
  • 2 large garlic cloves
  • 2 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp granulated sugar
  • 1/4 cup no-salt chicken stock , homemade (page 178) or store-bought


  • IF using dried mushrooms, put them in a bowl of hot water, stir, and let soak for at least 20 minutes while you prepare the chicken and vegetables.
  • CUT the chicken against the grain and on the diagonal (30- to 40-degree angle) into thin, bite-size pieces; set aside. peel the ginger and cut it on the diagonal into slices about 2 inches long and 1/8 inch thick. Stack 3 or 4 slices and cut them lengthwise into thin matchsticks. Repeat until all of the ginger slices are in matchsticks. Cut the green onions into 1 1/2-inch lengths, keeping the white and green parts separate. Mince the garlic.
  • BY this time, the mushrooms should be fully hydrated. Remove them from the water, give them a good rinse (sometimes they come with lots of gritty dirt), and pat them dry. If the mushrooms have hard, knobby ends, trim them off. Then slice the mush- rooms into 1/2-inch-wide strips. If using fresh mushroom, slice them 1/4 inch thick.
  • HEAT the oil in a wok or a 14-inch skillet over medium-high heat. When the oil is hot, add the garlic and stir for about 30 seconds, until fragrant. Add the chicken, fish sauce, oyster sauce, and sugar and stir-fry for about 1 minute, until the chicken starts to turn opaque. Add the mushrooms, the ginger, the white and light green parts of the onions, and the stock and stir-fry until the chicken is cooked through, about 1 to 2 minutes. Add the remaining dark green parts of the onions and stir-fry for about 30 seconds, until the onions are wilted. Remove from the heat and serve.