Ingredients:

  • 1 tbsp vegetable oil
  • 4 cm piece ginger, cut into thin matchsticks
  • 2 cloves garlic, finely chopped
  • 1 onion, sliced
  • 2 tbsp fish sauce
  • 1 tbsp soft brown sugar
  • 500 grams boneless, skinless chicken thigh fillets, halved
  • 250 ml chicken stock
  • 100 grams green beans, trimmed and cut into 1-inch lengths
  • 1 tbsp chopped coriander/cilantro (fresh)

Instructions:

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add ginger, onion, and garlic. Fry for about 3-4 minutes, until lightly golden and fragrant.
  3. Stir in fish sauce and brown sugar. Add the halved chicken thighs and pour in the chicken stock.
  4. Cover the skillet and poach over medium-low heat for 15 minutes. Turn chicken halfway through for even cooking.
  5. Add the trimmed green beans to the skillet. Cook for an additional 3 minutes, until the beans are tender but still crisp.
  6. Remove from heat and stir in the chopped coriander/cilantro.
  7. Serve the ginger chicken stir-fry over rice.