Here’s a basic but delicious Thai recipe that’s super-easy to make and doesn’t require a ton of ingredients that you’d have to go out and buy just for this dish.
It’s basically just a really good stir fry!
This recipe is based on one from True Thai by Victor Sodsook.
What you’ll need
- 3T neutral oil
- 6-8 cloves of garlic, mashed up with a mortar and pestle or crushed and chopped
- 1 lb. boneless, skinless chicken thighs, cut into 0.75-inch strips
- 0.5 lbs. mushrooms, thickly sliced
- 1 large shallot or small onion, sliced
- 4 scallions, cleaned and cut into 1-inch lengths
- 1 red jalapeño pepper or red serrano pepper (I used a green jalapeño)
- 1T sweet black soy sauce
- 2T fish sauce
- 2T rice vinegar
- 2T palm sugar or light brown sugar
- 0.33 cups ginger, peeled and finely chopped
What to do
Set your mise-en-place. You’ll have to move quickly once the wok is hot.
Heat your wok over medium heat and add the oil after it gets hot. Tip and rotate the wok to coat the sides with oil, too.
Add the garlic and fry it for about a minute before turning the heat to high and adding the chicken. Fry the chicken for about another minute before adding the mushrooms and cooking them for a minute.
Add all of the rest of the ingredients and stir-fry everything until the chicken and mushrooms are cooked through and a lot of the liquid has cooked off.
Serve hot over Jasmine rice.