Edward's Ginger Chicken

Adapted from the original recipe from goop.com

Yield: 4 servings
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. 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. 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. 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.

  4. Serve the chicken with the sauce poured over the top.
August 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

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