Ginger Chicken Stir-Fry Recipe: A Flavorful & Easy Guide

INGREDIENTS

6 to 8 dried shiitake mushrooms (1/2 ounce) Fried Onions (recipe) 2 tablespoons packed brown sugar 2 tablespoons fish sauce 2 tablespoons rice vinegar 4 to 6 teaspoons vegetable oil, divided 1‑1/2 pounds boneless skinless chicken breasts or thighs, cut into 1/2-inch strips 1 or 2 jalapeño peppers,* seeded and chopped 2 tablespoons finely chopped fresh ginger 3 cloves garlic, minced 1 large carrot** 1 can (5-1/2 ounces) whole baby corn, drained 4 green onions, cut into 1-inch pieces 1/4 cup slivered fresh mint leaves Red onion flower and mint leaves for garnish *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.**To make scalloped edges, use citrus stripper or grapefruit spoon to cut groove into carrot, from stem end to tip. Continue to cut grooves around carrot about 1/4 inch apart. Cut carrot crosswise into thin slices.

PREPARATION:

1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Remove and discard stems. Slice caps into thin strips.
2. Prepare Fried Onions; set aside.
3. Combine brown sugar, fish sauce and vinegar in small bowl; stir until sugar is dissolved.
4. Heat wok or large skillet over high heat. Add 2 teaspoons oil and swirl to coat surface. Add 1/3 of chicken; stir-fry 3 minutes, stirring occasionally, until chicken is no longer pink in center. Transfer to bowl. Repeat with remaining chicken, adding 1 teaspoon oil with each batch to prevent sticking if necessary.
5. Add remaining 2 teaspoons oil to wok. Add jalapeño peppers, ginger and garlic; stir-fry 1 to 2 minutes or until fragrant but not browned.
6. Add fish sauce mixture to wok; boil until reduced by half. Return chicken to wok. Add mushrooms, carrots, baby corn and green onions; stir-fry 2 to 3 minutes or until heated through. Stir in mint. Transfer to serving platter and arrange Fried Onions around dish. Serve with rice and garnish, if desired.

This recipe appears in: Asian