Ginger Chicken

This was a recipe from the Blue Elephant book that turned out quite well but we both agreed we prefer our Thai food to be spicy. We didn’t have enough ginger or enough time to make the special Blue Elephant sauce (their version of MSG) so that probably affected the overall taste of the dish.

2 cloves garlic
1 tsp light soy sauce
4 pinches ground white pepper

300g chicken breast (we used legs as that’s what we had in the freezer, breast would have been best though)
6 tbsp vegetable oil
7 tbsp chicken stock
40g ginger (cut into matchsticks)
60g onion, sliced
120g mixed peppers, sliced
8 button mushrooms, quartered
2 spring onions, sliced
3 tbsp oyster sauce

Coriander leaves to garnish

Crush garlic and white peppercorns (or mix in ready-ground white pepper), mix with soy sauce and marinade chicken for 15 minutes.

Stir-fry chicken until half-cooked (about 2 minutes)

Add all the vegetables and the stock and stir-fry for 30 seconds, add the sauces and cook for a further 2 minutes until chicken is cooked.

Garnish with coriander.