Ingredients
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3 tablespoons peanut oil
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1 onion, cut into slivers
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6 cloves garlic, minced
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1 1/2 lbs boneless skinless chicken breasts, cubed
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2 tablespoons soy sauce
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2 tablespoons finely chopped gingerroot
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2 tablespoons chopped fresh mint leaves
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8 shiitake mushrooms, stemmed and sliced
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5 green onions, chopped into 1 inch pieces
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2 tablespoons rice vinegar
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1 teaspoon brown sugar or 1 teaspoon palm sugar
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2 tablespoons fish sauce
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steamed jasmine rice
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Thai red chili pepper, slivered (amount to taste)
Instructions
- In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
- Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
- Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
- Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
- Serve at once with steamed jasmine rice.