Ginger Chicken

(This is the printer-friendly version of a very old recipe that has been updated as Ginger Chicken Stir Fry on the blog. I am leaving this original version here in case anyone was a fan of the recipe.)

Makes about 4 servings, recipe adapted from The Best Recipes in the World by Mark Bittman.

Sauce Ingredients:

• 1-2 T soy sauce (use gluten-free if needed
• 1 T or slightly more Thai Fish Sauce (I like Red Boat Fish Sauce, which is gluten-free
• 2 tsp. Stevia in the Raw Granulated Sweetener, Splenda, or suga
• black pepper to taste
• 2 -3 T fresh lime juice

Ingredients:

• 2 small red dried chiles
• 2 T peanut oil
• 2 shallots or one very small red onion, sliced thin, slices cut in fourths
• 1 T minced garlic
• 1 T grated ginger root
• (Minced garlic in a jar or pureed ginger root in a jar will work in this recipe)
• 2 boneless, skinless chicken breasts cut in 1/2 inch pieces (be careful to keep them small)
• about 1 cup sliced fresh Baby Bella Mushrooms (or use Shitake mushrooms if you’d like)
• 1/4 cup sliced green onions

Instructions:

1. (If you’re not that experienced with stir-frying, you might want to read this post on the Principles of Chinese Cooking before you cook this.)
2. Combine the sauce ingredients in a small bowl and set aside. 
3. Soak dried chiles in boiling water a few minutes if desired. 
4. Heat wok or large frying pan over high heat two minutes, then add oil and heat 1 minute more.
5. Then add the chiles and stir fry 2-3 minutes and remove from the wok.
6. Add shallots or onions and stir-fry 2 minutes.
7. Add garlic and ginger and cook just a few seconds, Then add chicken and stir fry until all chicken has turned opaque and no pink remains, about 5 minutes.
8. Add mushrooms and scallions and cook a few minutes more, until the mushrooms have released their liquid and it has evaporated.
9. Add the combined sauce mixture to the wok and cook 2-3 minutes, until sauce is slightly thickened. 
10. Taste, add salt if desired, and serve hot.