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Thai ginger garlic chicken
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| Ingredients | |
| 2-3 | chicken breasts, (skinless, boneless), mince |
| Bunch | broccoli, (amount to taste), chopped |
| Bunch | green onion, fine chopped (white, yellow onion will work) |
| 1 | red chile, (red pepper), sliced |
| ½ cup | cashews |
| 1 bunch | cilantro |
| 1 teaspoon | minced garlic |
| 1 teaspoon | ginger |
| 1 tablespoon | lemon juice |
| 1 tablespoon | lime juice |
| 2 tablespoons | oyster sauce |
| 2 tablespoons | vinegar |
| 1-1 1/2 cups | chicken stock |
| 3 teaspoons | brown sugar |
| 1 tablespoon | sesame oil, (vegetable oil will work) |
Method
Heat sesame oil in a wok and add chicken mince, garlic and onion, ginger. Cook roughly 3-5 minutes.
Add red capsicum to chicken, and stir together until combined.
Add chicken stock until it almost covers the chicken mixture.
Add vinegar and oyster sauce, and stir.
Add lemon and lime juice, and stir.
Add brown sugar and simmer for 15-20 minutes.
Add broccoli with amount 5 mins remain. (earlier for moister broccoli)
Just before serving, add cashews and coriander. Simmer for 2 minutes.
Serve on a bed of jasmine rice.
Recipe notes
This recipe is very much 'to taste'. I have tried to give measurements, but it is entirely up to you how much garlic, ginger, juice, and sauce you add.
Have fun experimenting!
Recipe uploaded with Shop'NCook for iPhone.
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