I had some sugar snap peas to cook up! This stir fry looked good and it was!
Thai Ginger Chicken Stir-Fry (Gai Pad Khing)
adapted from thekitchn
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons high-heat oil
8 ounces boneless skinless chicken breast, cut into bite-size pieces (about 1/4-inch thick)
2 cloves garlic, minced
2 green onions, ends trimmed, cut crosswise into 1-inch pieces
1 cup thinly sliced red bell pepper (about 1 small pepper)
1/2 cup thinly sliced onion (about 1/2 small onion)
1/2 lb sugar snap peas
2 tablespoons fresh ginger
Cooked sushi rice for serving
In a small bowl, mix together the fish sauce, oyster sauce and sugar. Keep near the stove along with the chicken and vegetables.
Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, for about 1 minute. Add garlic, stir and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger and sauce. Stir-fry for 2-3 minutes, until the chicken is cooked through and the bell peppers and onions are tender-crisp. Serve immediately, with plain white or brown rice.