Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.
Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.
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We typically like a bit more veggie in our stir-fry dishes so I probably won't make this particular one again, but the flavors were good. Maybe a tad too much fish sauce taste for us. I added 3/4 tablespoon of cornstarch to the 1/4 cup of stock and the sauce thickened up nicely.
i made the recipe exactly as written except I used the 1/2 c of stock and then thickened the sauce with cornstarch. Also soak the chicken thighs in 1 c water with a small amount of baking soda for 15 minutes then rinse well. Makes the thighs very moist
I thought it was very tasty. Sweeter than most of the recipes I make, but a nice change of pace. Luckily I read the other reviews and got good advice on what to do with the missing 1/4 of chicken stock (I used broth because I always have some on hand). The sauce thickened right up and made for a nice sauce for the rice.
I didn't have enough chicken thighs on-hand so I supplemented with 8 oz. sliced mushrooms, and it was still very good. I also wondered about that extra 1/4 cup of broth but will thicken up the leftovers next time with cornstarch as HoneyB suggests. I served it with jasmine rice but I don't care for bok choy so I sauteed some Swiss chard stems with garlic. We don't eat a lot of chicken thigh recipes but this would be worth making again.
This recipe is definitely in my rotation. My two children (ages 5 & 3) even liked it, which is a big thing for me. My only change to this recipe in the future is doubling/tripling it, so we can have leftovers later in the week.
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