Winner, Winner Thai Ginger Chicken Dinner!

Okay, folks! If you don't know what you're making for dinner tonight or this weekend - or ever - try out this recipe for my Thai Ginger Chicken. This is another one of my favorite go-to meals that's not only simple and therefore easy and quick to make but is...yes, you called it...Double Yummy Too Much.

It's one of my favorite Thai dishes for a lot of reasons. Aside from taste, it's light and I love how good Ginger is for you. There are A LOT of health benefits to eating Ginger. For example, it's known to help with nausea, indigestion, inflammation, and reducing cholesterol levels, and I've even read that Ginger may help prevent Cancer and Alzheimer's disease, too. Personally, I've been Ginger-crazy ever since I got pregnant! My nausea was so bad I was eating everything and ANYTHING with Ginger in it: Ginger Chicken, Ginger Tea, Ginger Candy, Gingerale...! I ate/drank it all. Then after the baby was born I had to eat even more of it because my mom told me that in Thailand, Ginger is also believed to increase breastmilk in new mommies. If for whatever reason you're still not convinced, you can find out more about the health benefits of Ginger HERE.

Last and certainly not least, it's also a great go-to dish because the ingredients are so simple and easy to find. With the exception of the Oyster Sauce and the Light Soy Sauce, which you should already have and always have on hand, you can run to your local grocery store for everything else: Chicken Breast, Ginger, Garlic, Mushrooms, Green Onions, and Cilantro.

With that being said, let's get started shall we?

Ingredients:
Serves 2, with leftovers// 4 with none (really depends on how much you eat!)

- 1-1.5 lb Chicken Breast, cubed
- 3/4 cup fresh Ginger, peeled and sliced thin
- 8oz Mushrooms (White, Cremini, or Shitake is fine), sliced, halved, or quartered
- 4 cloves fresh Garlic, sliced or minced
- 7 stalks Green Onions, chopped up
- 2 tbs Oyster Sauce
- 1 tsp Light Soy Sauce
- 4-5 dashes of Maggie Sauce
- 1 tsp Ros-dee Food Seasoning Chicken Flavor
- Pinch of Sugar
- Cracked Black Pepper

Directions:

1. Before you do anything, get your Jasmine Rice ready to go in your rice cooker. However many cups you want to make, rinse the rice first under cold water (I usually rinse 3 times) before leveling it out and pressing the "cook" button. If you're not sure how much water to use, here's a trick my mom taught me when I was little (I honestly have no idea how it works but it works and it works every time): Pour enough cold water so it covers the rice. Stick your little pinky in so that the top of your pinky touches the top of the rice and adjust the water level based on the first crease in your little pinky. If you like your rice a little more wet then add a little more water. In the same way that every microwave or oven is different, every rice cooker is different so it may take you a couple of tries before you get the rice just the way you like it.

***All the preparation and cooking should be done while the rice is cooking that way both will be ready at relatively the same time***

2. Slice and cut up all the ingredients as noted above, putting each in a separate little bowl so it's easy to grab and throw into the wok. Same goes for the sauces - measure them out so they're ready to go. Once the wok gets hot, everything happens quickly and there's nothing worse than being unprepared and having to fumble around with the measuring spoons (you could risk over cooking the Garlic, Ginger, and Chicken...and no one likes rubbery chicken!).

3. Once you have everything in order, turn the heat on high and pour some Cooking Oil into the pan enough to coat the bottom (Olive Oil, Vegetable Oil, or Corn Oil is fine. I use Olive Oil). Once the oil is hot, throw in the Garlic - cook for 30 seconds then throw in the Ginger. Cook the two together, mixing constantly with a spatula or large spoon for about 2 minutes, or until the garlic has browned.

4. Lower the heat to medium-high and throw in the Chicken. Make sure you're constantly moving and mixing the ingredients together so the pieces of chicken don't stick together or to the bottom of the wok. The constant movement is important because it also ensures that all the ingredients and flavors are evenly dispersed. After about a couple of minutes, or when the Chicken is ALMOST done, throw in the Mushrooms. Cook for about a minute.

5. Mix in the Oyster Sauce, Light Soy Sauce, Maggie Sauce, Ros-dee Food Seasoning Chicken Flavor, Sugar, and cracked black pepper. Throw in the Green Onions, stirring constantly. Get a little spoon and TASTE the broth. If it needs more salt, add a little more Light Soy Sauce, if it's too salty add a little water so the flavors aren't so concentrated, and if you prefer a little sweeter, then you can add a tad bit more sugar. Like I said, everyone's taste is a little different so don't be afraid to adjust the amount of each sauce/seasoning used to get YOUR perfect balance of flavors. Once you're done, turn the heat off and remove wok from heat. Sprinkle a little Cilantro on top and serve immediately over rice.

And there you have it, your "Winner, Winner Thai Ginger Chicken Dinner!" (Ha...ha...ha...I know, I'm hilarious).

I really hope you enjoy this dish as much as I do and if you do decide to make it, please take a picture and tag me @doubleyummytoomuch on Instagram so I can see your masterpiece!

Thanks again for stopping by, happy cooking, and Chokh Dee!

Stevie