Thai Ginger Chicken Stir-Fry (Gai Pad Khing)

Ingredients

• 1 1/2 lb boneless chicken thighs, thinly sliced
• 1 tsp cornstarch
• 1 tbsp soy sauce, divided
• 1/2 cup dried wood ear mushrooms (or 4 oz fresh shiitake)
• 2 tbsp oil
• 4 cloves garlic, minced
• 3-inch piece fresh ginger, peeled and cut into thin matchsticks
• 1 small onion, sliced
• 1 red chili or 1/2 red bell pepper, sliced
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 3 tbsp water
• 4 green onions, cut into 2-inch lengths
• steamed jasmine rice, to serve

Steps

1. Toss the chicken with the cornstarch and 1 tsp soy sauce. Soak the wood ears in hot water 15 minutes, drain, trim and slice.
2. Heat the oil in a large skillet or wok over high heat. Add the garlic and half the ginger and stir 20 seconds.
3. Add the chicken and stir-fry until it's no longer pink, 4 to 5 minutes.
4. Add the onion, mushrooms, chili and the rest of the ginger and stir-fry 2 minutes.
5. Add the oyster sauce, fish sauce, remaining soy sauce, sugar and water and toss until the sauce coats everything, 1 minute.
6. Stir in the green onions and serve hot over jasmine rice.

TipUse young ginger if you can find it; it's milder and juicier, so you can use plenty without the dish tasting harsh.