-- 1 (1½-inch) piece fresh gingerroot
-- 1 pound boneless and skinless chicken breasts
-- ¼ teaspoon crushed red pepper flakes
-- 2 tablespoons Thai fish sauce
-- 1 teaspoon granulated sugar
-- 1 tablespoon brown sugar
-- 2 teaspoons rice vinegar
-- ½ cup reduced-sodium chicken broth
-- 1 teaspoon cornstarch dissolved in 2 teaspoons water
-- 1 tablespoon vegetable oil
-- 1 medium clove garlic, peeled and minced
-- ¼ yellow onion, peeled and thinly sliced lengthwise
-- 2 green onions, cut on the diagonal into 1-inch lengths
-- ¼ teaspoon salt
-- 1/3 cup coarsely chopped cilantro
-- Hot cooked rice
1. Remove the peel from the ginger with a small paring knife. Cut into slices about 1/8-inch thick. Then chop the slices finely into about 1/8-inch pieces.
2. Cut the chicken into strips about ¼-inch wide and 2 inches long. Combine with the ginger in a bowl and set aside 30 minutes at room temperature or refrigerate for 2 hours.
3. In a small bowl, combine the red pepper flakes, fish sauce, granulated sugar, brown sugar and vinegar. Set aside. Measure the broth and set aside. Dissolve the cornstarch in the water and set aside.
4. Heat the oil in a 10-inch nonstick skillet over medium heat. When hot, add the garlic and onion. Stir-fry about 3 minutes, until the onions begin to soften. Put the chicken and ginger into the pan, stirring until the chicken begins to turn white. Stir the fish sauce mixture and pour into the pan. Stir in the broth and bring just to a boil. Reduce the heat and simmer 2 minutes. Add the dissolved cornstarch and green onions; simmer an additional 2 minutes. Check the chicken for doneness.
5. Taste and add a little salt if needed. Stir in the cilantro and serve over hot rice.
Data per serving
Saturated fat: 1.01g
Monounsaturated fat: 1.85g
Polyunsaturated fat: 1.65g
— From "Pleasures of the Vietnamese Table" by Mai Pham.