¼ c vegetable oil
2 lbs. boneless chicken thighs, cut into about 8 pieces each (I used skinless, but it’s your choice)
1 medium onion, halved and cut into thin slices
½ c fresh ginger, peeled and cut into julienne (about 2 oz.)
4 large cloves garlic, minced
3 scallions, halved lengthwise then sliced into 1‐inch pieces
1T hoisin sauce (available in the international foods section of your supermarket)
2t mushroom soy sauce (or 1½ t regular soy sauce)
1t fish sauce
2T water (approx.)
Fresh cilantro or parsley for garnish (optional)
Heat the oil in a large skillet of wok over medium‐high heat. Add the chicken and cook in batches to
facilitate browning. Fry until opaque and lightly browned, turning a couple of times, for about 5 minutes.
Set the chicken aside, and remove all but about 3 tablespoons of oil from the pan. Turn heat to medium,
add the onion and cook, stirring occasionally, for about 6 minutes. Add the ginger, garlic and scallions
and cook one minute. Return the chicken to the pan, along with the hoisin sauce, soy sauce, fish sauce
and water and stir well. Cook until the chicken is heated through, about 2– 3 minutes. Garnish with
cilantro or parsley, if you are using it, and serve hot with jasmine rice.
Notes and Instructions
Superb! If you don’t try any other dish, try this one!!! Very gingery but not hot.