Serves 4–6

Vegetables can easily be added to this dish if you like: Stir in snow peas 5 minutes before the curry is done cooking and a handful of baby spinach leaves just at the last moment.

Ginger Chicken

2 tablespoons fish sauce

2 tablespoons dark soy sauce

2 tablespoons oyster sauce

3 tablespoons vegetable oil

1 tablespoon chopped garlic

1 whole boneless, skinless chicken breast, cut into bite-sized pieces

1 cup sliced domestic mushrooms

3 tablespoons grated ginger

Pinch of sugar

3 tablespoons chopped onion

2–3 habanero or bird's eye chilis

Jasmine rice, cooked according to package directions

3 green onions, trimmed and cut into 1-inch pieces

Cilantro

  1. In a small bowl combine the fish, soy, and oyster sauces; set aside.
  2. Heat the oil in a large wok until very hot. Add the garlic and chicken, and stir-fry just until the chicken begins to change color.
  3. Add the reserved sauce and cook until it begins to simmer, stirring constantly.
  4. Add the mushrooms, ginger, sugar, onion, and chilies; simmer until the chicken is cooked through, about 8 minutes.
  5. To serve, ladle the chicken over Jasmine rice and top with green onion and cilantro.

illustration Poultry Protection

Be careful with raw poultry. It often contains bacteria that can cause food-borne illness. Keep it refrigerated at all times, even when thawing it, in a leak-proof container. Thoroughly clean all utensils and cutting boards. Sanitize them in a dishwasher or with a bleach solution. Thoroughly wash your hands with hot water and soap after handling raw poultry.