Thai Ginger Chicken Stir-Fry

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- My Notes -

  • 2 tablespoon Fish Sauce
  • 1 tablespoon Oyster Sauce
  • 1 teaspoon Brown Sugar
  • 2 tablespoon Avocado Oil
  • 0.5 pound Boneless Skinless Chicken Breast - cut into bite-size pieces
  • 3 Green Onion - cut diagonally into 1-inch pieces, green parts only
  • 1 Red Bell Pepper - thinly sliced
  • 1 cup Green Beans - trimmed
  • 2 tablespoon Fresh Ginger - peeled and cut into matchstick-size pieces
  • Rice - to taste
  • To make the sauce, in a small bowl mix together the fish sauce, oyster sauce, and sugar. Set aside.
  • Heat a wok or large skillet over high heat until very hot. Add the avocado oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, for
  • about 1 minute, without stirring. Add the green onions, bell pepper, green beans, ginger, and the fish sauce mixture.
  • Stir-fry for about 2-3 minutes, until the chicken is cooked through and the bell peppers and green beans are tender yet still crisp.
  • Serve immediately with 1/2 cup of your choice of well cooked rice or tan quinoa.
We recommend using Red Boat fish sauce and Wok Mei oyster sauce for this


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