Thai Ginger Chicken

Years ago, my parents got me this beautiful cookbook:


It even has ‘beautiful’ in its name!

And it’s been my ambition ever since to go through it systematically in a Julie & Julia sort of way. Not with any desire for attention or intent to cook from it every night, but I’d still like to work my idiosyncratic way through it and blog about the experience. I’ll also be changing and adapting the recipes; sometimes to make a different portion and sometimes to account for the different ingredients I have on hand.

For this recipe, the ingredients are:

  • Oil, preferably coconut oil
  • 2 lbs of thinly-sliced chicken breast
  • 8 minced garlic cloves
  • 8 tablespoons of fish sauce
  • 4 tablespoons of oyster sauce
  • 4 tablespoons of sugar
  • 1 tsp ground white pepper
  • Half a cup of diced ginger
  • 1-2 cups of sliced bell pepper – preferably more than one color
  • 1-2 cups of sliced mushrooms
  • 1-2 cups of sliced onions
  • 1 habanero pepper

The ingredients.

It’s actually really easy to cook once you prepare all the ingredients. This bowl has the sliced peppers, onion, mushrooms, and ginger.


The bowl of slices and dices.

Oh, I forgot – dice the habanero as well:


The heat.

Prepare the chicken and ginger as well. Remember: thin slices.


Slicing semi-frozen chicken

I use a wok to cook this dish. High heat, with cocnut oil.


The scene of the cooking.

Add the chicken and the ginger; cook until done or just under done.


Cooking, cooking…

Then add everything else. Yes, everything – the sliced and diced veggies, as well as the sauce and oil and pepper and sugar. Mix together; cook as long as you like (it depends on how soft you want your veggies). Then serve over rice and enjoy.



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