Although I’ve eaten mochi a lot in restaurants and have always been intrigued by its distinctive flavor and texture, I had no idea how it was made. I still don’t, really, but this was my first attempt, and I welcome heaps of critique.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil, or more as needed
- 3 cloves garlic, minced
- 1 serrano pepper, diced
- 4 (5 ounce) skinless, boneless chicken breasts, cubed
- ¼ cup water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 (8 ounce) package sliced fresh mushrooms
- 1 cup grated fresh ginger
Instructions
- Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
- Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 2 g |
| Sodium | 856 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was the first recipe I ever made with ginger and it was authentic, delicious and easy. I baked it in a ceramic dish for 25 minutes at 350 ( stovetop broken) The only change I made was doubling the oil as the chicken tenders I used had little fat and this was more flavorful to my taste. I thickened with a teaspoon flour. I served over basmati rice.
4.4.21 I’ve had Pad Thai a couple times eating out, and as I recall, the ginger was julienned or cut into matchsticks. Grating ginger intensifies its flavor, a cup seemed like a lot for 4 servings, so I cut that way back (could just be our personal taste). I did add some snow peas for a pop of color. I really like the little kick you get from the serrano pepper, and this is indeed, very quick and easy to make. Thanks for sharing your recipe.