Thai Ginger Chicken (Gai Pad King)

Ingredients

• 1/2 cup swater
• 1/2 cup suncooked jasmine rice
• tablespoon svegetable oil
• pound skinless, boneless chicken breasts, cut into thin strips
• clove sgarlic, minced
• green onions cut into 2-inch piece s
• large red bell pepper, cut into strips
• 3/4 cup slice d fresh mushrooms
• 1/2 cup fresh ginger, cut into matchsticks
• tablespoon Asian fish sauce
• tablespoon oyster sauce
• tablespoon white sugar
• 1/2 teaspoon Thai red chili paste, or to taste
• tablespoon schicken broth
• salt and ground black pepper to taste
• tablespoon sfresh cilantro leaves

Instructions

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium low, cover, and simmer until rice tender and water has been absorbed, 20 to 25 minutes.
2. Heat a wok or large skillet over medium high heat.
3. Add chicken and garlic; cook 2 minutes.
4. Add green onions, bell pepper, mushrooms, ginger, fish sauce, oyster sauce, and sugar; cook and stir until chicken no longer pink and vegetables nearly tender, about 3 minutes.
5. Whisk chili paste into chicken broth in a small bowl until dissolved; add to wok.
6. Season with salt and black pepper.
7. Garnish with cilantro leaves; serve with rice.