Edward's Ginger Chicken
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- 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.
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