Thai Ginger Chicken

(Serves 4-6)

3 Tablespoons vegetable oil

1 onion, thinly sliced, pole to pole into slivers

5 cloves garlic, chopped

2 pounds boneless chicken breasts, skinned, cut into bite sized pieces

2 Tablespoons soy sauce

2 Tablespoons ginger, finely chopped

2 Tablespoons mint leaves

8 dried Chinese mushrooms, soaked in hot water, stemmed and sliced

5 scallions cut into 1-inch long pieces

2 fresh red Serrano chilies, seeded and slivered (or 1/2 to 1 teaspoon dried red chiles flakes)

2 Tablespoons rice vinegar

1 teaspoon sugar

Heat the oil in a wok. Sauté onions until limp. Add garlic, stir 2 minutes. With a slotted spoon, remove onions and garlic; set aside. To wok add chicken and stir fry 2 minutes. Add soy sauce, ginger and two-thirds of the mint leaves. Mix together and add mushrooms, scallions, chilies. Return onions and garlic and continue cooking until chicken is tender, about 2 minutes. Season with rice vinegar, sugar and fish sauce. Remove from heat and garnish with remaining mint leaves. Serve with rice.