Asian Cuisine Cravings

I confess, lately I have been craving all kinds of Asian cooking! I can't seem to get enough. I don't know if it's that garlic-ginger combination that comes in many dishes, or the Korean bulgogi and dol sat bi bim bop I recently enjoyed at Korea House BBQ, or the home cooked bulgogi and dak galbi that we enjoyed in December using the Korean bbq plate I gave to Jim for Christmas. At any rate, tonight's meal was a savory yet sweet Thai-inspired Ginger Chicken. I adapted the recipe below from the blog, Edible Obsessions. The biggest change was I increased the quantities of my recipe and added mushrooms. The pictures on the Edible Obsessions blog are incredible! Regardless, here are a couple of mine:

Fresh veggies are terrific! Love the color and the taste.

Cooking the onion, garlic and chicken.


The finished product!

And now, for the moment you've been waiting for...the recipe:

Thai-inspired Ginger Chicken

Serves: 6 plus two healthy leftovers for tomorrow's lunch!

Ingredients:
5 cups bite-sized pieces chicken, boneless, skinless breast
4 cloves chopped garlic
2 T vegetable oil
1/2 cup finely striped ginger
16 oz white mushrooms, sliced
1 red bell pepper, sliced
1 green pepper, sliced
1/2 yellow onion, sliced
5 T oyster sauce
5 T light soy sauce
2 T mirin
2 T red cooking wine
1 t rice vinegar
1 T dark soy sauce
2 T sugar, or adjust to your taste
1/2 cup chicken stock or water (if needed)
2-3 Tbsp slurry (a mixture of corn starch and water 1:2), to thicken the sauce

Directions:
1. Mix together oyster sauce, light soy sauce, cooking wine, mirin, rice vinegar, dark soy sauce, and sugar. Set aside.
2. Heat oil in a wok or large pan over medium-high heat. Add garlic, yellow onion, and chicken, stir fry until fragrant and chicken is partially cooked. Add red and green pepper. Cook to desired doneness (I like my peppers crunchy as opposed to the onion).
3. Stir in seasoning sauce mixture and ginger, toss the ingredients around until chicken is cooked and everything is mixed well, about 2-3 minutes. Add stock or water if too dry.
4. Add 2-3 Tbsp of slurry to thicken the sauce. Stir briefly.
5. Serve hot with medium grain rice.

My family thoroughly enjoyed this meal -- though the little ones let their Dad eat the peppers! I served with a salad, too.