Ginger Chicken
Finding things to fix for dinner can sometimes be a chore. That’s why I love recipes like this. Something different, loaded with flavor and easy to make. Also it’s quick – 30 minutes and done. and this dish is healthy – always a bonus when looking for quick meals.
I love to use chicken thighs when I cook dishes like this mainly because I prefer the tenderness of the dark meat. However, you can use chicken breasts just as easily. I have made this with fresh ginger and ginger paste. Both ways were equally delicious so don’t fear if you can’t find fresh ginger or don’t want to be bothered pealing and cutting the ginger. In addition, you can control the spiciness with how much hot sauce you like. Anyway you do it, it will be delicious – I promise!
Ginger Chicken
Chicken with ginger, carrots, and onion combine to make a tasty dish served over rice your whole family will enjoy.
Ingredients
- 3.5 lbs chicken thighs or breasts cubed
- 3 inch piece of fresh ginger or 2 Tbsp ginger paste diced
- 3 cloves garlic minced
- 1 medium onion sliced
- 3 carrots cut into matchsticks
- 1 ½ cups water
- ⅛ cup teriyaki sauce
- ¼ cup soy sauce
- dash rice wine vinegar
- 2-3 Tbsp Frank's hot sauce adjust for how spicy you like it
- 3 Tbsp sugar
- 2 cups white long grain rice
- ¼ cup vegetable oil
- 1 tsp or cube chicken bullion flavor
- 4 cups water
Instructions
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Begin with the rice. Heat the vegetable oil in a 12 inch skillet. Add the rice and saute until toasted. Add the water and chicken flavor. Bring to a boil and then turn to low and simmer, covered, for 20 minutes.
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While the rice is cooking, cut the chicken into cubes. Heat a couple tablespoons of vegetable or sesame oil in a wok or 12 inch skillet. Place the chicken in the wok and saute until almost cooked through.
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Add the onions, carrots, ginger, and garlic and cook for 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
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Fluff the rice and serve with the ginger chicken. Enjoy!
