This recipe comes straight out of my Love Food Thai Cooking recipe book. The only modifications I made were the vegetables I used & how I served the noodles. It was so good though - much tastier than any ginger chicken I've ordered in a restaurant!
2 tbsp peanut oil
3 garlic cloves
2" piece of fresh ginger root
2 boneless chicken breasts
1 green bell pepper
handful snow peas (about 1 cup, loosely packed)
1 1/4 cup chicken broth
3 tbsp soy sauce
handful bean sprouts (about 1 cup, loosely packed)
package of flat rice noodles
4 green onion
4 tbsp fresh parsley
1. Chop your veggies & chicken into bite-sized pieces. I cut the onion, carrots & green peppers into thin strips. The ginger is peeled & also thinly sliced. The garlic is minced (with a garlic press) & the snow peas are trimmed. The green onions & parsley are roughly chopped for garnish.
2. Warm the oil in a wok or large pan over medium-high heat. Add the onion, carrot, garlic & ginger.
Stir fry for about 2 minutes.
3. Push the veggies aside & add your chicken.
Once the meat is no longer pink, mix with the onion, carrots & ginger.
4. Add the green pepper.
Fry for another 2 minutes - the meat should be pretty much cooked & the carrots should be fairly soft.
5. Add the snow peas, broth & soy sauce.
Gradually bring to a boil, then lower the temperature & simmer for about 5 minutes - the green vegetables should be getting soft, but not overly so.
6. Meanwhile, cook the noodles according to the package. You'll have to soak them in hot or boiling water for 10 to 30 minutes. Once they're cooked, throw them in with the stir fry at the same time as the bean sprouts.
I added about 2/3 of the package to get the desired noodle ratio.
Mix them in & let it warm on low for a few more minutes to allow the noodles & sprouts to warm up & take on some of the flavours of the sauce.
7. Serve sprinkled with green onions & parsley.
Variations: Feel free to alter the vegetables to your tastes. The recipe only called for the onion, carrots, ginger & a can of bamboo shoots. I thought the green was a nice addition & the sprouts always add a delightful crunch.
The recipe also called for cilantro instead of parsley, but I used what I had on hand & liked it.
The recipe also states 4 tbsp of Thai soy sauce - I reduced the amount because I have a rather strong, generic soy sauce & I'm not a huge fan of the flavour. Go ahead & increase the amount if you wish.
Let me know if you try this out!