This simple yet exquisite stir-fry can be whipped up quickly which makes it great for weeknights, and you can substitute your own choice of vegetables depending on what you have on hand. This is one of the mildest of Thai stir-fries, relying on ginger rather than chilies to add most of the flavor, which means it's great for kids and those with sensitive stomachs.
In Thailand, they would use Thai ginger - 'galangal' - which is similar to our ginger but slightly sweeter and less pungent. Regular ginger works just as well and it's easier to come by. The dish can also be made with pork or shrimp instead of chicken.
- For the Sauce
- 1/3 cup chicken stock
- 3 tablespoons hoisin sauce
- 1 teaspoon rice vinegar (or white vinegar)
- 3 teaspoons fish sauce
- 2 tablespoons sherry (or cooking sherry)
- 2 tablespoons brown sugar
- 6 boneless chicken thighs or breasts (chopped into bite-size pieces)
- For the Stir Fry
- 1 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup red onion (diced)
- 2 tablespoons ginger (minced or grated)
- 1 red chili (minced, or chili flakes, to taste)
- 1 head broccoli
- 1 cup snow peas
- 6 to 8 mushrooms (sliced)
- 1 small red bell pepper (sliced)
- 1/2 yellow bell pepper (sliced)
- 1 cup cabbage (chopped)
Combine all sauce ingredients in a cup and stir to dissolve the sugar. Drizzle 3 tablespoons over the chopped chicken and stir. Set chicken in refrigerator to marinate.
Place cornstarch in a cup and add 3 tablespoons of water. Stir until cornstarch dissolves. Set aside.
Heat wok or large frying pan over medium-high heat. Add oil and swirl around, then add onion, ginger, and chili. Stir fry for 1 minute.
Add marinated chicken and stir fry until the meat turns evenly opaque, about 2 minutes.
Add the broccoli and snow peas plus a few tablespoons of the sauce. Stir fry 1 to 2 minutes.
Add mushrooms and bell peppers, plus more stir-fry sauce. Stir fry 1 minute.
Add chopped cabbage, plus the remaining stir-fry sauce. Stir fry for 1 more minute.
Push ingredients aside to reveal the sauce. Add the cornstarch-water mixture and stir until it thickens, abut 30 seconds to 1 minute, then stir everything together.
Taste test the stir-fry, adding more fish sauce if not salty or flavorful enough. If too salty or sweet for your taste, add a squeeze of lime juice or a touch more vinegar.
Serve with Thai jasmine rice on the side or over noodles.