Edward's Ginger Chicken
Community Recipe from
- 1/2 cup(s) olive oil
- 4 whole(s) boneless, skinless chicken breast halves
- 7 whole(s) spring onions (scallions) roughly chopped
- 2.5 tablespoon(s) finely chopped ginger; try the jarred chopped ginger by "The Ginger People"
- 1.5 teaspoon(s) chili powder
- 2 cup(s) chicken stock
- 1 teaspoon(s) black pepper
- 1 tablespoon(s) sugar (or brown rice syrup)
- 1 tablespoon(s) soy sauce (tamari is best)
- 1 tablespoon(s) cornflour (or ground arrowroot or crushed kuzu)
- 1. Heat the oil in a large, heavy-based saute pan over medium-high heat. Add the chicken and sauté for 3-4 minutes on each side until lightly browned.
- 2. Add the spring onions, ginger, chili powder, stock, pepper, sugar and soy sauce to the pan. Bring to a boil over medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
- 3. In a small bowl, mix the cornflour and 1 tablespoon of cold water together to make a smooth paste. Remove the chicken from the pan and set aside. Stir the cornflour mixture into the liquid remaining in the pan. Stir over medium heat for 5 minutes or until the sauce is thick and glossy.
- Serve the chicken with the sauce poured over the top.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes