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Chicken with Ginger

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You can also serve this Asian dish over Chinese noodles or steamed rice.

Source: Everyday Food, October 2003
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
130
  • MS12223437
    17 MAR, 2016
    Just made this for dinner tonight. Was very good, easy and approved by all.
    Reply
  • AudreyChicago
    28 APR, 2015
    Definitely double the sauce. I added carrots and it added a really nice sweetness and worked with the ginger very nicely. Will defnitely add MORE broccoli and carrots so I can fill up without the starches .
    Reply
  • KristinSuzy
    26 NOV, 2012
    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.
    Reply
  • Eviebelle
    5 FEB, 2012
    This is great. The sauce has an excellent, sweet flavor. I doubled it, too. I also added broccoli, which was a nice touch.
    Reply
  • Taitter
    28 JUL, 2011
    This is a great, easy recipe. Served mine over brown rice. Must be a fan of ginger though!
    Reply
  • MS10405701
    6 JUL, 2011
    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...
    Reply
  • kcyr1
    20 MAR, 2011
    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.
    Reply
  • backfat
    15 OCT, 2010
    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!
    Reply
  • debnap
    1 MAY, 2010
    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!!
    Reply
  • country_dancer
    17 OCT, 2009
    Very good recipe, will make again. Served chicken over steamed rice and it was very tasty.
    Reply

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