Ginger Chili Chicken Stir-Fry

Serves 4

Easy weeknight dinner when you're in a rush.  A bit of heat, but it can be adjusted by the number of chilis you use and the amount of heat.

Find more recipes like this on my blog, Week of Menus.

8 skinless, boneless chicken thighs (around 1 ½ lbs), each thigh cut into 4 chunks
1 tablespoon finely grated fresh ginger
5 garlic cloves, finely chopped or minced
juice of one lime
¼ teaspoon sea salt

2 tablespoons vegetable oil
1 onion, very thinly sliced
1 red bell pepper cut into bit size chunks
3 chiles (I used Korean green chili, but use whatever one you like, keeping in mind the heat of the chili)
3 tablespoons fish sauce
1 teaspoon sugar
3 scallions, green and light green parts only, thinly sliced diagonally.

Combine chicken, ginger, garlic, lime juice and sea salt together.  Allow chicken to marinate for about 30 minutes, but up to overnight.

Heat oil in a heavy skillet or wok until very hot and then add chicken in two batches.  Stir-fry over high heat for about 5 minutes, or until chicken is golden all over.  Remove chicken from wok and repeat with second batch of chicken.

Add onions, chiles, and bell peppers to the pan and and stir fry for 2 minutes.  Return all the chicken to the wok with the fish sauce and sugar and toss everything together.  Reduce heat and continue to stir fry for 5 minutes, or until chicken is cooked through.  Taste and add more fish sauce if desired.

Garnish with scallions and serve with wedges of lime.