Ingredients 4 Servings
- 4 tablespoons Gourmet Garden™ Ginger Stir-In Paste, divided
- 2 tablespoons oyster sauce
- 1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
- 1 tablespoon soy sauce
- 2 teaspoons light brown sugar
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast
- 1 medium red bell pepper, sliced into thin strips
- 1/2 pound sliced shiitake mushrooms
- 1/4 cup green onions, cut into 1/4-inch pieces
- 1 Thai bird chili, thinly sliced
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Mix 2 tablespoons of the Ginger Paste, oyster sauce, Garlic Paste, soy sauce, and brown sugar in a small bowl. Set aside.
- 2 Heat oil in large skillet on medium-high heat. Add remaining 2 tablespoons Ginger Paste; cook 30 seconds until fragrant, stirring constantly. Add chicken; stir-fry about 3 minutes. Add bell pepper, mushrooms and green onions; cook and stir 3 minutes longer.
- 3 Stir in sauce mixture and Thai chili; cook 2 to 3 minutes or until chicken is cooked through. Serve over steamed jasmine rice or noodles.
