Tuesday, August 01, 2006

Chicken Stir-Fried with Fresh Ginger

Never did a cookbook live up to its name more than Quick & Easy Vietnamese: 75 Everyday Recipes does with this recipe. Simple, quick, and delicious, it was enjoyed by every member of the family and that ain't easy!

The 15-20 minutes marinating time was more than enough to permeate the chicken, especially since it is cooked with the marinade. The longer time mentioned below is not necessary.

Also, the chicken is never really going to be "golden brown" as the marinade takes care of coloring everything a uniform brown already.

I served this over steamed rice. There is not much sauce, but the chicken is so highly flavored that a lot of something fairly neutral is necessary to keep from the taste being overpowering.

2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 pound boneless chicken thighs or breasts, cut into long, thin strips
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped green onion

In a medium bowl, combine the fish sauce, soy sauce, honey or brown sugar, salt, and pepper, and stir to mix everything well. Add the chicken, and toss to coat wit the seasonings. Set aside for 15 to 20 minutes, or cover and refrigerate for up to 1 day.

heat the oil in a medium skillet over high heat until a bit of ginger sizzles at once. Add chicken and marinade and cook until chicken is golden brown on one side, 1-2 minutes. Toss well, add the ginger, and toss again. Cook, tossing occasionally, until the chicken is nicely browned and cooked through, 5 to 7 minutes. Transfer to a serving dish, sprinkle with green onions and serve hot or warm.

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