Thai Ginger Chicken

Adapted from

12 oz boneless skinless chicken thighs cut into pieces
4 tsp soy sauce, divided
1 lb mushrooms (whatever is fresh)
2 Tbsp chicken stock or water
1 Tbsp fish sauce
1 Tbsp Oyster sauce
1 tsp toasted sesame oil + 1 Tbsp
1/4 tsp ground pepper
4-5 cloves garlic, minced
1-2 Thai chilis, seeds n stems removed
3 inch section ginger, peeled and finely julienned
3 green onions, chopped
bunch of snowpeas, strings removed


  1. Toss chicken with 2 tsp of soy sauce and set aside
  2. Combine all sauce ingredients: chicken stock or water, oyster sauce, fish sauce, 2 tsp soy sauce, 1 tsp toasted sesame oil, pepper
  3. In a wok or large saute pan, saute garlic and thai chilis over medium heat just until the smallest bits of garlic turn golden. If you want less spiciness in the ginger add it at this stage and saute a minute or two until wilted.
  4. Turn the heat up to high, add chick and toss it with the herbs until the chicken is about 30% cooked
  5. Add the sauce mixture, ginger, mushrooms, green onions, snowpeas and cook together until chicken is fully cooked
  6. Serve immediately over white rice