Prep time: 10 minutes
Cook time: 13 minutes
Do you ever have a moment where you’ve really nailed something? I had it today when I took my first bite of this dish. It honestly tastes like the ginger chicken I order at a Thai restaurant. If you’re not already a convert, ginger chicken is a pungent, yet refreshing and light dish. It makes a great summer meal for that very reason. Serve it over jasmine rice with a side of steamed broccoli.
1/2 C ginger, slivered
2 scallions, slivered in 1 inch pieces
2 shallots, slivered
2 gloves garlic, minced
1 1/2 lb chicken breast
2 T canola or vegetable oil
1 T rice vinegar
1 C chicken broth
2 T fermented soybean paste (easily found in the asian aisle of your grocery store)
1 tsp ground ginger
1 tsp soy sauce 1
1/2 tsp salt
1. Chop ginger, scallions and shallots into thin slivers. Chop garlic. Set aside.
2. Place chicken breasts into gallon plastic bag, one at a time. Pound until 1/4 inch thick. Cut into 1 1/2 inch squares.
3. Heat oil in wok on highest setting. Add ginger, scallions and shallots and stir to mix oil around. Immediately add chicken and cook for 1 minute on each side. Add garlic and cook for another 30 seconds.
4. Whisk together chicken broth, soybean paste, ginger, soy sauce, and salt. Add to wok and turn heat to low.
5. Cook on low for 10 minutes and serve.
That’s it. It couldn’t be any easier. Or tasty!
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