Chicken with Ginger
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Everyday Food, October 2003
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 cup sliced scallions
Directions
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Great recipe. I added fried zucchini at the end and it was delicious. I liked the other reviewer's idea to add broccoli, and maybe carrots too. I'm definitely making this again.
This is great. The sauce has an excellent, sweet flavor. I doubled it, too. I also added broccoli, which was a nice touch.
This is a great, easy recipe. Served mine over brown rice. Must be a fan of ginger though!
Quick and easy, super recipe, very tasty and all the ingredients where in my fridge and pantry. Served over steamed rice and a vegetable made for a wonderful meal. Done in 30 minutes, will prepared this recipe again and again, My family called this recipe a "KEEPER", Thanks Martha...
Delicious!!! I doubled the sauce as recommended by other posts, tossed in noodles and steamed broccoli once everything was ready, made for a great well-balanced meal! I was tempted to use agave syrup rather than sugar, but decided to stick to the recipe, think I'll try it next time.
Fairly easy and very yummy recipe. I reduced the sugar in the sauce to 1 teaspoon, but that's my taste. Definitely recommend this recipe, especially if you like ginger!
Wonderful!! I was worried there might be to much onion in this dish but if they are cooked per the recipe, for 8 to 10 minutes, the onions get brown and sweet. I also sprinkled a little corn starch near the end to thicken the delicious sauce. Tip: I keep fresh, whole ginger in the freezer and it keeps forever and is always available. This one's a keeper!!
Very good recipe, will make again. Served chicken over steamed rice and it was very tasty.
I tried this recipe in efforts to make lighter recipes, and already we have had it twice! My husband and I love it and it is SO easy. He even told me that it doesn't even taste "healthy". The ginger required a quick trip to the store, but otherwise it was quick and simple. It was so good, and I highly recommend it!
great recipe, easy and very tasty, worth trying
great recipe, easy and very tasty, worth trying
Delicious! I doubled the sauce, as recommended, I also added 2 more tbsp of vinegar and a bit more sugar, it was a little too salty with all the soy sauce. Then I added a tsp of corn starch mixed with a little water to thicken the sauce. All in all, I highly recommend this recipe whether you add some of our suggestions or just by the original recipe!
Delicious! I doubled the sauce, as recommended, I also added 2 more tbsp of vinegar and a bit more sugar, it was a little too salty with all the soy sauce. Then I added a tsp of corn starch mixed with a little water to thicken the sauce. All in all, I highly recommend this recipe whether you add some of our suggestions or just by the original recipe!
Delicious! I doubled the sauce, as recommended, I also added 2 more tbsp of vinegar and a bit more sugar, it was a little too salty with all the soy sauce. Then I added a tsp of corn starch mixed with a little water to thicken the sauce. All in all, I highly recommend this recipe whether you add some of our suggestions or just by the original recipe!
wonderful. husband and i made it the other night. the sauce is just enough to cover the chicken so if you plan on having rice/noodles i would def double the sauce. recipe feeds 2-3 people.
Great taste! As suggested, I also doubled the sauce. Thanks for the advice!
Great taste! As suggested, I also doubled the sauce. Thanks for the advice!
Yummy!!! I read everyone's comments
Yummy!!! I read everyone's comments
WOW! I agree with PinkAligator...it definately needs more sauce because it tastes fantastic! This was very easy to make. I did make one adjustment due to time. I didn't realize that the recipe called for the ginger to be soaked. I skipped tat step, grated the ginger and threw it in. Still great!
Wonderful! In the future I will may double the sauce. I will make this again and again.
I was surprised by just how good such a simple recipe turned out! It totally satisfied my craving for Chinese food, but was much healthier than take-out. Plus, since it calls for nothing unusual, I already had all ingredients in the pantry.
All I can say is WOW!! This is one of the best chicken recipes of all time! Unique and fancy enough for formal company but easy enough for a weeknight. I added a little corn starch to the sauce to thicken it and used appple cider vinigar because that what I had. My advice to you is TRY IT!! YOU'LL LOVE IT!!
This recipe was a winner with my family. My stepdaughter and I added some siracha on the top for a little extra spice! YUM! I am going to double the sauce next time so we could have extra to put over the top of our rice. I think a nice addition to this recipe would be snap peas or broccoli.
yummy. i used sesame oil instead of canola and subbed the chicken for cubed tofu. very very good. it will become a regular.
This recipe is absolutely perfect -- the only changes I made was cooking for just a bit longer than recommended, but that will come down to your individual stoves. I put this on top of bow tie pasta instead of rice, and it was so delicious. Rave reviews from hubby and friends.. :)