Old favourite 3: Thai chicken with ginger and mushrooms
I love love this dish, it is sooooo tasty. It’s quick, easy and pretty healthy to boot.
Ingredients:
- 1 (500g g) Chicken breast, diced
- 1 tbs Fresh ginger, cut into matchstick-size slices.
- 1/2 Onion, coarsley chopped
- 2 spring onion, chopped
- 2 tsp fish sauce
- 2 tbs oyster sauce
- 3 cloves garlic, crushed
- 250g mushrooms, chopped. (Oyster or shiitake go really well or use a mix of these and brown mushies)
- 2 tbs vegetable oil
- 1 tbs chopped coriander leaves (optional)
How:
- Heat the oil on low and add the garlic. Cook until you can smell the garlic (a few seconds really, don’t let them brown).
- Add the chicken. Cook until just sealed (a couple of mins max).
- Turn the heat up a little and add the fish sauce and onion. Stir until the onions soften a little (about a minute).
- Add the ginger, mushrooms and oyster sauce. Cook until the mushrooms have softened slightly (a minute or so)
- Add the spring onions, cook for another 30 seconds or so.
- I normally add a little chopped coriander at this point and stir it in (we didn’t have any on this occasion so omitted it)
- Serve immediately either on it’s own or with rice or noodles
| Nutrition Facts for dish without rice or noodles |
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Serving Size 284 g
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Amount Per Serving
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Calories 324
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% Daily Value based on 2000 calories
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Total Fat 17.2g 27%
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— Saturated Fat 2.7g 14%
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| — Trans Fat 0.0g |
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Cholesterol 74mg 25%
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Sodium 925mg 39%
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Total Carbohydrates 11.8g 4%
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| — Dietary Fiber 2.6g 11% |
| — Sugars 4.0g |
| Protein 33.0g |
