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Thai Ginger Chicken with Jasmine Rice

15 INGREDIENTS • 16 STEPS • 45MINS

Thai Ginger Chicken with Jasmine Rice

Recipe

4.7

6 ratings
Here’s a meal where ginger is the star of the show. You don’t have to go to your favorite Thai restaurant to enjoy this authentic dish. We make it so easy for you to recreate this favorite at home, you won’t believe how fast it comes together.
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Here’s a meal where ginger is the star of the show. You don’t have to go to your favorite Thai restaurant to enjoy this authentic dish. We make it so easy for you to recreate this favorite at home, you won’t believe how fast it comes together.
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

45MINS

Total Time

$6.85

Cost Per Serving

Ingredients

Servings
2
us / metric
Fresh Ginger
30 g
Fresh Ginger
Red Bell Pepper
1
Red Bell Pepper
Granulated Sugar
2 Tbsp
Granulated Sugar
Shiitake Mushroom
115 g
Shiitake Mushrooms
Fish Sauce
2 tsp
Fish Sauce
Jasmine Rice
115 g
Jasmine Rice
Garlic
2 cloves
Garlic
Oyster Sauce
2 tsp
Oyster Sauce
Skinless Chicken Breast
2
Skinless Chicken Breasts
Scallion
1 bunch
Scallions
2 scallions per 2 servings
Fresh Cilantro
9 g
Fresh Cilantro
Pantai Chili Paste
1 Tbsp
Pantai Chili Paste
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Vegetable Oil
1 Tbsp
Vegetable Oil

Nutrition Per Serving

VIEW ALL
Calories
624
Fat
12.7 g
Protein
51.7 g
Carbs
73.7 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Finely chop the Garlic (2 cloves) set aside.
step 1 Finely chop the Garlic (2 cloves) set aside.
step 2
Peel and slice the Fresh Ginger (30 g) into quarter inch matchstick pieces, and place in a medium bowl.
step 2 Peel and slice the Fresh Ginger (30 g) into quarter inch matchstick pieces, and place in a medium bowl.
step 3
Remove the stem, pith, and seeds from the Red Bell Pepper (1) and discard. Cut the pepper into quarter inch sliced pieces and add to bowl.
step 3 Remove the stem, pith, and seeds from the Red Bell Pepper (1) and discard. Cut the pepper into quarter inch sliced pieces and add to bowl.
step 4
Remove the stems from the Shiitake Mushrooms (115 g) and discard stems. Cut the mushrooms into quarter inch slices, and add to bowl.
step 4 Remove the stems from the Shiitake Mushrooms (115 g) and discard stems. Cut the mushrooms into quarter inch slices, and add to bowl.
step 5
Cut the Scallion (1 bunch) into one inch pieces, and set aside.
step 5 Cut the Scallion (1 bunch) into one inch pieces, and set aside.
step 6
Remove the stems from the Fresh Cilantro (9 g) and discard. Roughly chop the leaves and set aside.
step 6 Remove the stems from the Fresh Cilantro (9 g) and discard. Roughly chop the leaves and set aside.
step 7
Pat dry the Skinless Chicken Breasts (2) with paper towels. Cut the chicken into half inch slices and place into another medium bowl.
step 7 Pat dry the Skinless Chicken Breasts (2) with paper towels. Cut the chicken into half inch slices and place into another medium bowl.
step 8
Season the chicken with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Stir to distribute the seasoning.
step 8 Season the chicken with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Stir to distribute the seasoning.
step 9
Pour one cup of water into a small saucepan over medium high heat. Add the Jasmine Rice (115 g) stir, and bring to a boil.
step 9 Pour one cup of water into a small saucepan over medium high heat. Add the Jasmine Rice (115 g) stir, and bring to a boil.
step 10
Cover and reduce heat to medium low and simmer for eleven minutes. Remove from heat, fluff rice, and keep warm for plating.
step 10 Cover and reduce heat to medium low and simmer for eleven minutes. Remove from heat, fluff rice, and keep warm for plating.
step 11
Meanwhile, heat the Vegetable Oil (1 Tbsp) in a large saute pan over medium high heat.
step 11 Meanwhile, heat the Vegetable Oil (1 Tbsp) in a large saute pan over medium high heat.
step 12
When the oil is hot, add the garlic and chicken. Cook for three minutes, stirring occasionally.
step 12 When the oil is hot, add the garlic and chicken. Cook for three minutes, stirring occasionally.
step 13
Add the Fish Sauce (2 tsp), Oyster Sauce (2 tsp), Granulated Sugar (2 Tbsp), ginger, mushrooms, red bell pepper. Cook for five minutes or until the vegetables are tender and the chicken is cooked through.
step 13 Add the Fish Sauce (2 tsp), Oyster Sauce (2 tsp), Granulated Sugar (2 Tbsp), ginger, mushrooms, red bell pepper. Cook for five minutes or until the vegetables are tender and the chicken is cooked through.
step 14
Add the Pantai Chili Paste (1 Tbsp) and one tablespoon of water, and stir to combine. Fold in the cilantro, and scallion until combined. Remove from heat and hold for plating.
step 14 Add the Pantai Chili Paste (1 Tbsp) and one tablespoon of water, and stir to combine. Fold in the cilantro, and scallion until combined. Remove from heat and hold for plating.
step 15
In the center of two plates, place the jasmine rice. Top it with the Thai ginger chicken.
step 15 In the center of two plates, place the jasmine rice. Top it with the Thai ginger chicken.
step 16
Serve and enjoy!
step 16 Serve and enjoy!
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