Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: 1 cup chicken mixture)

Serve with steamed, quartered baby bok choy and precooked jasmine rice.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.

Step 2

Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.

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Ratings & Reviews

andinaude's Review

October 11, 2014
I've made this twice now and both times it has turned out really well! The second time was much better, however, as I added a little bit of cornstarch to thicken the sauce. So good!

momoem's Review

September 12, 2014
just okay

randomgibberish's Review

October 01, 2014
I thought it was very tasty. Sweeter than most of the recipes I make, but a nice change of pace. Luckily I read the other reviews and got good advice on what to do with the missing 1/4 of chicken stock (I used broth because I always have some on hand). The sauce thickened right up and made for a nice sauce for the rice.

HoneyB's Review

August 25, 2014
This is a good recipe however it is missing instructions. I am assuming the reserved chicken stock was to mix with a small amount of cornstarch to assist in thickening the sauce at the end. I did this and the sauce thickened nicely. We had with the suggested baby bok choy and it was a perfect match.

TheMomChef's Review

August 29, 2014
We LOVED this dish. I must have very fresh red pepper flakes though because I used half the amount and still found it too spicy for our 8 year-old. As far as the missing 1/4 cup of stock, I didn't even realize that it wasn't included until I read these comments. My sauce was beautiful because I just simmered everything until it reduced down to the perfect consistency. Since I was using chicken thighs I didn't have to worry about them drying out. The dish was a huge hit with the family and I'll be making it again. You can read my full review at Taking On Magazines:

detailaddict's Review

September 19, 2014
I didn't have enough chicken thighs on-hand so I supplemented with 8 oz. sliced mushrooms, and it was still very good. I also wondered about that extra 1/4 cup of broth but will thicken up the leftovers next time with cornstarch as HoneyB suggests. I served it with jasmine rice but I don't care for bok choy so I sauteed some Swiss chard stems with garlic. We don't eat a lot of chicken thigh recipes but this would be worth making again.

meighan71's Review

August 23, 2014
I wish I could give this more stars, because everyone in my family thought it was delicious, but the recipe is off. It calls for 1/2 cup of chicken stock, divided, but you only use 1/4 cup in the sauce and the other 1/4 cup is never spoken of again (unless I am misreading, but I have gone over it again and again and cannot see where you are supposed to add it). So I figured I'd just put in 1/4 cup and add the other 1/4 if it started looking dry (and it never did). Even with only adding 1/4 cup, the result was VERY soupy and the sauce never thickened. Again, it was still good, but if I make it again, I'll add some cornstarch or something to thicken the sauce.

JoyceEL's Review

August 28, 2014
I'm giving it 4 stars because it was so tasty. I decided the 1/4 cup was to be mixed with cornstarch and made a lovely sauce. I will definitely put it in my rotation list, though I hardly rotate much as I'm always trying somethng new.Made jasime rice and oh it was great over it, but forgot to buy bok choy so made broccoli. It was a hit in this house

WashCoSandy's Review

October 08, 2014
Everyone in my family liked this recipe. Would make again. Very easy for a weeknight dinner.

meggins's Review

September 07, 2014
This recipe is definitely in my rotation. My two children (ages 5 & 3) even liked it, which is a big thing for me. My only change to this recipe in the future is doubling/tripling it, so we can have leftovers later in the week.