one of my husband’s favorites from his native Middle East. Provide pita bread to dip in the tahini sauce with the meal.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups uncooked jasmine rice
- 3 ½ cups water
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 pound skinless, boneless chicken breast halves – cut into thin strips
- 1 tablespoon Asian fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon white sugar
- ½ cup fresh ginger, cut into matchsticks
- 1 large red bell pepper, cut into strips
- ¾ cup sliced fresh mushrooms
- 4 green onions cut into 2-inch pieces
- ½ teaspoon Thai red chile paste, or to taste
- 2 tablespoons chicken broth
- salt and ground black pepper to taste
- 2 tablespoons fresh cilantro leaves
Instructions
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 376 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I am *not* anyway proficient in the kitchen. My long-suffering wife can verify this. However, I followed this recipe yesterday, even converting “cups” to Metric measurements. I have to say, it was superb. Even the “Boss” was blown away! thank you.
This was surprisingly bland to me. I added a lot more seasoning than what was called for, and I realized after I had eaten it that it really needed some acid, like a squeeze of lime or splash of rice vinegar.
I added a 2.5 tbls chicken broth vs 2 for a little more sauce
This was delicious and easy to make. I didn’t have any bell pepper on hand so I subbed broccoli and that worked great. Fresh and easy.
Very bland & after an attempt to increase the spice factor with no improvement decided to discard it as no one wanted seconds.
Cooked garlic, ginger and chicken together in peanut oil. Mixed sugar, curry paste and fish sauce in little bowl before adding to cooked meat. Didn’t use oyster sauce (soy). Natural juices from chicken breasts instead of broth. White ground pepper instead of black. Definite addition to meal rotation!
Quite good. My girlfriend and I both loved it.
This was pretty good. I did not have oyster sauce so subbed with soy sauce. I used 1/2 cup of chicken broth and 2 tablespoons of chili paste. Also, only about 1 tablespoon of ginger. (My husband does not like ginger very much.)
It was very good. I would use 1/2 the ginger nex time although I love ginger.
The piece of ginger I bought only gave me about 1/3 cup ginger but it was delicious! It tasted very much like the Thai restaurant I go to. It’s a keeper!!! I could have doubled the recipe and it would all have gotten eaten, family loved it!
Using fresh ginger really makes a big difference. It tasted like food from a Thai restaurant. I was missing fish sauce so I increased the oyster sauce, no red pepper so I used mixed vegetables, specifically broccoli and carrot, used green onions and yellow onions. Absolutely loved it!
Very very good! The ginger shines as the star in this dish.
Tenth time making this. Made without changes. Just perfect.
Amazing flavor! Just wished it had more sauce.
Not much flavor even doubling the fish and oyster sauce. Maybe need more chili.
Super great. I used only bell peppers and onion for the veggies, cause that’s what I needed to use, still worked. Don’t forget the cilantro, it’s vital!
Great flavor in the sauce, but agree with other reviewers who said it came out a bit dry. Will double the sauce next time.
SO good! I didn’t have oyster sauce so I substituted it with Hoisin sauce (thanks to google) and omitted the sugar as I always do in Asian dishes. I ended up doubling the hoisin and fish sauce. I also had a bag of frozen Thai vegetables which I used instead.
We really enjoyed this recipe. I made a few changes, but believe the resulting dish was true to the spirit of the recipe. I cooked the rice (Basmati) in chicken stock, as I always do. My package of chicken was a little more (about 100 grams or 3 oz.) I used a 500 gram (1 pound +) package of oyster mushrooms. Used a large roasted red pepper. I also reduced the amount of ginger, as I thought it would be too spicy for my husband. Next time I will use chicken thighs instead of breasts – I prefer the texture. I will also add a little more red curry paste. Overall a great success, easy to make, with ingredients I normally have in the fridge & pantry. I am just getting started with Thai recipes, and was happy to find this one.
This was amazing. I added a little more stock and curry paste for a bit more kick but it’s magnificent either was. Definitely on my favourites list!!
2nd time I have made this. I cut out stock to keep salt down and don’t notice. Tastes even better for leftovers. Easy and economical. A favourite