- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tsp salt
- 3 tbsp peanut oil or vegetable oil
- 4-5 green cayenne chilis, each slit lengthwise several times
- 1 lb boneless chicken, rinsed and cut into 1/2-inch pieces (we used boneless, skinless chicken breasts)
- 1 cup water
- 2 tbsp fresh lime juice
- 1/4 cup scallion greens or cilantro leaves, minced
DirectionsIf you have a mortar, pound the garlic and ginger together to a paste with a pinch of salt.
Heat the oil in a heavy pot or a wok over medium heat. Add garlic and ginger and cook, stirring frequently, for several minutes until softened. Add the chilis and cook a minute or longer, then raise the heat to high. Add the chicken pieces and cook, turning and stirring to sear the chicken on all sides, about 4 minutes. Add the water and bring to a boil. Add 1 tsp salt and stir, then lower the heat to maintain a simmer and cook for another 5 minutes, or until the chicken is cooked through. Remove from the heat and add lime juice.
Sprinkle on scallion greens or cilantro and serve.