Thai Ginger Chicken

Thai Ginger Chicken

Thai ginger chicken is called Gai Pad Khing and is a famous Thai dish. Pour hot water over Mu Err mushrooms and leave to swell for 20 minutes. Drain mushrooms, squeeze, remove hard stalks and quarter mushroom hats. Peel the ginger and cut into fine sticks. Leek onions clean and in long pieces cut. Eighth tomatoes. Chicken breast fillet in strips cut. Finely chop the garlic. Heat 2 tablespoons of oil in a wok. Bake the cashew nuts until golden yellow, remove from the wok and drain on kitchen paper. Add 2 tablespoons of oil to the wok. Sauté the garlic until light. Add the chicken and fry briefly. Add Mu Err mushrooms, ginger, leek, onions, tomatoes and cashew nuts. Fry Thai chicken while stirring for 2 minutes. Sprinkle oyster sauce, fish sauce and sugar over the Thai ginger chicken . Mix well. Thai ginger chicken tastes very good with Thai scented rice.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
426 kcal
22 g
27 g
26 g

(C)opyright by Marions Kochbuch