Thai Ginger Chicken (Gai Pad King)

Ingredients

• 1 tablespoon asian fish sauce 
• 2 tablespoons chicken broth 
• 2 tablespoons cilantro leaves fresh
• 0.5 cup ginger fresh cut into matchsticks
• 0.8 cup mushrooms fresh sliced
• 3 cloves garlic minced
• 4  green onions cut into 2-inch pieces
• 4 servings salt and ground pepper black to taste
• 1.5 cups jasmine rice uncooked
• 1 tablespoon oyster sauce 
• 1 large bell pepper red cut into strips
• 1 pound chicken breast halves boneless skinless cut into thin strips
• 0.5 teaspoon thai chile paste red to taste
• 2 tablespoons vegetable oil 
• 3.5 cups water 
• 1 tablespoon sugar white

Equipment

• frying pan
• sauce pan
• wok

Directions

1. Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes.
3. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish.
4. Serve with the hot rice.