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Ginger Chicken

Ginger chicken is a Chinese dish typically made with fresh garlic, ginger, and scallions with a sticky brown sauce over rice and noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 547
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1/4 cup packed light brown sugar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. Shaoxing wine or rice vinegar
  • 1/8 tsp. ground white pepper
  • 1/2 cup, plus 1 Tbsp. tap water, divided
  • 4 medium 1 1/2 oz. total scallions
  • 1 Tbsp. olive oil
  • 1 1/2    lb. boneless, skinless chicken thighs about 6 thighs
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 1/2 Tbsp. minced fresh ginger from 1 [4-in.] piece
  • 2 tsp. chopped garlic from 2 medium cloves
  • 2 tsp. cornstarch
  • Sesame seeds, for garnish
  • Hot-cooked long-grain white rice, for serving

Method
 

  1. Gather all ingredients.
  2. Whisk together brown sugar, soy sauce, Shaoxing wine, white pepper, and 1/2 cup of the water until combined; set aside. Thinly slice scallions, and separate white and light green parts from dark green parts; set aside.
  3. Heat oil in a large skillet over medium-high until shimmering. Sprinkle both sides of chicken evenly with salt and black pepper. Add chicken to skillet, rounded sides down, and cook until golden brown, about 10 minutes. Flip chicken, and continue to cook until a thermometer inserted into thickest portion registers 165 degrees F (73 degrees C), about 5 minutes. Transfer to a large plate, and cover loosely with aluminum foil to keep warm.
  4. Add ginger, garlic, and reserved white and light green scallion parts to drippings in skillet, and cook over medium-high, stirring often, until garlic and ginger are fragrant and lightly toasted, and scallions are starting to fall apart, 3 to 4 minutes.
  5. Whisk together cornstarch and remaining 1 tablespoon water until smooth. Add cornstarch mixture and soy sauce mixture to skillet. Bring to a boil over medium-high. Reduce heat to low to maintain a simmer, and cook, stirring constantly, until sauce thickens and coats the back of a spoon, about 1 minute. Remove from heat.
  6. Return chicken and any residual juices to skillet, tossing to coat evenly in soy sauce mixture. Garnish with sesame seeds and dark green scallion parts. Serve over rice.  Recipe developed by Catherine Jessee

Nutrition

Calories: 547kcalCarbohydrates: 40gProtein: 46gFat: 20gSaturated Fat: 5gCholesterol: 207mgSodium: 1125mgFiber: 2gSugar: 12g

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