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Jasmine rice water olive oil garlic chicken sauce oyster sauce sugar fresh ginger bell pepper button mushrooms green onions red chili fresh cilantro
Viewed: 30 - Published at: 5 years agoIngredients
- 1 cup Jasmine Rice
- 1- 3/4 cup Water
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 6 ounces, weight Chicken Breast, Sliced Thinly
- 2 teaspoons Thai Fish Sauce
- 2 teaspoons Oyster Sauce
- 2 teaspoons Sugar
- 1/4 cups Fresh Ginger, Cut Into Matchsticks
- 1/2 cups Bell Pepper, Julienned
- 1/4 cups Button Mushrooms, Sliced
- 2 whole Green Onions, Cut Into 2-inch Pieces
- 1 teaspoon Thai Red Chili Paste, Or To Taste
- 3 Tablespoons Fresh Cilantro
Method
- Bring the rice and water to a boil in a saucepan.
- Then reduce heat to medium-low, cover the pan and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat with the olive oil.
- Once hot stir in the garlic and chicken and cook for about 2 minutes (do not brown the garlic).
- Add the fish sauce, oyster sauce, sugar, ginger, bell pepper, mushrooms and onions.
- Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 5 minutes.
- Add the chili paste to taste and season with salt and pepper.
- Stir to combine and remove from heat.
- Sprinkle with cilantro leaves to garnish.
- Serve with rice and enjoy!
- Slightly adapted from allrecipes.com.
