Ginger Chicken

• 2 small fresh or dried chiles, preferably Thai
• 2 tablespoons corn, grapeseed, or other neutral oil
• 3 shallots or 1 medium onion, sliced
• 2 tablespoons minced garlic
• One 3-inch piece fresh ginger, peeled and cut into thin matchsticks or minced
• 1 pound boneless, skinless chicken breast, cut into 1/2- to 3/4-inch chunks
• 3 fresh or reconstituted (page 112) dried shiitake mushrooms, stems discarded, sliced
• 2 scallions, trimmed and chopped
• 2 tablespoons soy sauce
• 2 tablespoons nam pla
• 2 teaspoons sugar
• Fresh lime juice to taste
• Salt and black pepper to taste

1. If you have fresh chiles, stem, seed, and chop them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds and chop them.
2. Heat a wok or large deep skillet over medium-high heat for 2 to 3 minutes.
3. Add the oil, swirl it around, and add the shallots.
4. Cook, stirring occasionally, until softened, about 2 minutes.
5. Add the garlic, about two thirds of the ginger, and the chiles and cook, stirring, for 15 seconds.
6. Add the chicken and raise the heat to high.
7. Stir the chicken once, then let it sit for a minute before stirring again.
8. Cook, stirring occasionally, until the chicken has lost its pinkness, 3 to 5 minutes.
9. Reduce the heat to medium.
10. Add the mushrooms and scallions and cook, stirring occasionally, about 2 minutes.
11. Stir in the soy sauce, nam pla, and sugar and cook until the sauce thickens slightly, about 2 minutes more.
12. Add a couple of tablespoons of lime juice, a bit of salt if necessary, and a lot of black pepper.
13. Taste and adjust the seasoning, then garnish with the reserved ginger and serve.

chiles, corn, shallots, garlic, ginger, chicken, shiitake mushrooms, scallions, soy sauce, sugar, lime juice, salt

Taken from www.epicurious.com/recipes/food/views/ginger-chicken-386460 (may not work)