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stir-frying Vietnamese
Chicken Stir-Fried with Fresh Ginger Recipe-3179

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Ga Xao Gung

Toss a few ingredients with strips of chicken, give them a few turns in a hot pan, and you have a flavor-filled dish to serve with rice or toss with noodles. If you have any left, tuck it into a small baguette the next day, along with a tangle of pickled carrots and a sprinkling of fresh herbs, and you’ll have Bonh Mi, a fabulous sub sandwich for lunch.

Yield: Makes 2 servings


  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ pound boneless chicken thighs or chicken breasts, cut into long thin strips
  • 2 tablespoons vegetable oil
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons finely chopped green onion


In a medium bowl, combine the fish sauce, soy sauce, honey, salt, and pepper, and stir to mix everything well. Add the chicken, and toss to coat with the seasonings. Set aside for 15 to 20 minutes, or cover and refrigerate for up to 1 day.

Heat the oil in a medium skillet over high heat until a bit of ginger sizzles at once. Add chicken and marinade and cook until the chicken is golden brown on one side, 1 to 2 minutes. Toss well, add the ginger, and toss again. Cook, tossing occasionally, until the chicken is nicely browned and cooked through, 5 to 7 minutes. Transfer to a serving dish, sprinkle with the green onions, and serve hot or warm.

© 2006 Nancie McDermott

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using boneless, skinless chicken breasts.

458kcal (23%)
41mg (4%)
2mg (3%)
44mcg RAE (1%)
108mg (36%)
2583mg (108%)
5g (27%)
30g (46%)
2mg (10%)

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