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Nutrition Facts
Serving Size 1 (264g) Recipe makes 4 servings
Calories 338
Calories from Fat 111		(33%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 1314mg		54%
Potassium 719mg		20%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 2.0g	7%
	Sugars 4.9g
Protein 42.4g		84%
detailed view... how is this calculated?

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Recipe #71423 | 30 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Sue L
Sep 14, 2003

Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first.

SERVES 4 -6 (change servings and units)

Ingredients

3 tablespoons peanut oil
1 onion, cut into slivers
6 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cubed
2 tablespoons soy sauce
2 tablespoons finely chopped gingerroot
2 tablespoons chopped fresh mint leaves
8 shiitake mushrooms, stemmed and sliced
5 green onions, chopped into 1 inch pieces
Thai red chili peppers, slivered (amount to taste)
2 tablespoons rice vinegar
1 teaspoon brown sugar or palm sugar
2 tablespoons fish sauce
steamed jasmine rice

Directions

1
In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
2
Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
3
Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
4
Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
5
Serve at once with steamed jasmine rice.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Mushrooms
Main Ingredient > Meat > Poultry > Chicken > Breasts
Cuisine > Asian > Southeastern > Thai
Preparation > Time to Make > < 30 mins
Preparation > Technique > Stir-fry
Occasion > Taste/Mood > Spicy

Featured Reviews for This Recipe

From: Chef MosheW

On Jul 10, 2008

The recipe was very disappointing. It lacked the true Thai punch...sweet, sour, salty, and piquant. It wasn't a total flop, we were able to eat it. I would suggest that you "save the chew' and try something else.

0 people found this review helpful

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From: MarraMamba

On May 27, 2008

Superb. I added a little more vinegar and soy to get extra sauce but only a 1/2 tbs each. The flavor was fantastic, only mint i had was spearmint but it worked nicely in it.

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From: Roosie

On Jun 26, 2004

Sue, you're a Thai food goddess! We followed the recipe exactly except for a few things- we used part thighs and part breasts and rather than the Thai chilies, we added some curry paste to taste (we don't like it that hot so it was probably just a little more than 1/2 tsp and we added some red bell pepper (we usually do.). This was soooo yummy. It's different from most of the Thai dishes I have ever made/had in that there wasn't really a sauce- it really is basically just a stir-fry. Wonderful flavors- the mint added just a hint of flavor, but was so good. I liked that the mushrooms were only lightly cooked- it allowed the shiitake flavor to shine through rather than being masked by other flavors. Simple and delicious. Thanks for posting. This was phenomenal.

2 people found this review helpful

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From: Daydream

On Feb 6, 2005

Outstanding. Like Roosie, this is different from other Thai dishes I have made, and that is certainly part of the attraction. But more than that, this dish is a wonderful blend of flavours and textures. I loved the crunch of the green onion, the freshness of the mint and the spicy bite of the ginger. I used 8 oz portobello mushrooms, sliced, as that is what I had on hand, two chopped fresh red chillies and added some shredded bok choy (which I needed to use up) near the end of the cooking time. A superb recipe which I will surely make again. Thanks for posting (you are sorely missed).

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