ginger chicken

This ginger chicken is pieces of chicken breast sauteed with broccoli, ginger and garlic, all in a savory sauce. A quick and easy stir fry recipe that&#039;s perfect for a busy night, and always gets rave reviews.

Ginger Chicken

chicken breast (cut into 1 inch pieces)

vegetable oil

broccoli florets

ginger

garlic

oyster sauce

chicken

sugar

sesame oil

soy sauce

cornstarch

salt and pepper

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover to keep warm.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken with salt and pepper, and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes per side until golden brown and cooked through.

Add the broccoli mixture back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, soy sauce and cornstarch.

Pour the sauce mixture over the chicken and vegetables and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

https://content.jwplatform.com/videos/0Yb7hmqL.mp4

This ginger chicken is pieces of chicken breast sauteed with broccoli, ginger and garlic, all in a savory sauce. A quick and easy stir fry recipe that's perfect for a busy night, and always gets rave reviews.

Ginger Chicken is a homestyle Chinese dish made with lots of fresh ginger, garlic, and scallions, cooked down into a sticky brown sauce perfect over rice or noodles!

scallions

garlic ((cut in half))

ginger ((1/4 inch thick))

vegetable oil ((can substitute canola oil

shallots

Shaoxing wine

chicken stock

brown sugar

white pepper

oyster sauce ((optional))

cornstarch ((mixed with 1 tablespoon water))

Using a cleaver, lightly smash the white parts of the scallions, the garlic, and the ginger (use a firmer hand on the ginger). This releases the flavors of the aromatics for a more flavorful dish.

Spread the canola oil around the perimeter of the wok, and heat it until it just starts smoking. Add the smashed ginger slices, and fry for 15 seconds.

Spread the chicken pieces in a single layer in the wok. Sear for 45 seconds. Flip them and fry the other side for another 30 seconds.

Add in the white parts of the scallions, garlic, and shallots. Continue to stir-fry over high heat, mixing everything together for another 30 seconds.

Add the Shaoxing wine, and stir-fry again for 20 seconds. Next, add in the chicken stock, brown sugar, soy sauce, dark soy sauce, white pepper, and oyster sauce (optional, but it’ll give the dish a nice additional flavor!). Cover and continue to cook on high heat for 5 minutes.

Remove the cover, and cook for another 7 minutes to reduce the liquid. Mix in the green parts of the scallions, and then immediately stir in the cornstarch and water mixture to thicken the sauce. Add more cornstarch slurry if you like a thicker sauce.

Smashing the aromatics (garlic, scallions, and ginger) with the side of a knife releases their flavor more powerfully in a dish. Watch how it's done in less than a minute!

Use these ingredients to make our Ginger Chicken: https://thewoksoflife.com/ginger-chicken/

More Recipes: https://thewoksoflife.com/

Using a Chinese Cleaver to Smash Aromatics

Looking for a sweet and savory grilled chicken recipe? This Pineapple-Glazed Grilled Chicken Recipe from Delish.com is easy.

Grilled Pineapple Chicken

c. pineapple juice

c. ketchup

c. low-sodium soy sauce

c. brown sugar

garlic,

tbsp. ginger

chicken breasts

vegetable oil,

pineapple, sliced into rings & halved

green onions,

Never! Stick to upside down cake and piña coladas

It looks and tastes really good.  Just one change should be made to the recipe for health reasons.  I would divide the marinade as you shouldn't use the same marinade the raw chicken was in to baste the chicken while grilling.

This was so good, I have sent the recipe to others! I recommend cooking the pineapple slices whole and then slicing them, and also adding another half pound of chicken, there was a lot of wasted delicious marinade!

I made the recipe without basting and it turned out delicious!

I haven't tried it yet, so maybe I shouldn't be writing a review, but I am using this for my cooking class as kabobs. Yum!!

https://streaming.hearstdigitalstudios.com/delish/57506f54e694aa53278ae5eb/mp4/Grilled_Aloha_Chicken_V3_1464889197_4000_hd_v3.mp4

Aloha chicken is like your own Hawaiian vacation!

Grilled Aloha Chicken

Meet your new favorite weeknight recipe - Gà Kho Gừng! Wings are seared golden, then simmered until sticky, savory and gorgeously caramelized!

Gà Kho Gừng (Vietnamese Ginger Chicken)

kg chicken wings ((or any cut that you prefer))

tbsp honey ((or

garlic ((finely chopped))

tbsp oyster sauce

tbsp fish sauce

chicken bouillon powder

tbsp cooking oil

Marinate the chicken with the oyster sauce, fish sauce and chicken bouillon powder for at least 20 minutes.

In a wok, heat up the oil on high, the turn it to medium and brown the garlic and ginger for a minute and a half or until fragrant.

Turn the heat back up to high and pour the chicken in and stir until golden brown on the outside. Reduce the flame to low-medium, mix in the honey and let it gently simmer for 20 minutes with the lid on.Note: Make sure to stir it every 5 minutes for an even coating.

Serve hot as is with rice!

This homemade Ginger Chicken is amazingly easy to make right at home, with a delicious spicy ginger sauce. You might like it more than the restaurant version.

chicken breast

eggs

vegetable oil (for frying)

sesame seeds (optional)

green onions (chopped, optional)

all-purpose flour

garlic powder

smoked paprika

salt (or

½ teaspoon pepper (or

red pepper flakes

honey

soy sauce (low sodium)

sriracha sauce

garlic (minced)

pepper

Whisk the eggs in a shallow plate. In another shallow plate whisk together all the breading ingredients.

Dip the chicken pieces in the egg wash then dredge them through the flour and make sure each piece is fully coated in flour.

Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat. When the oil is hot, add chicken to the pan, a few at a time, and fry it for about 3 or 4 minutes until it's golden brown, make sure the chicken is cooked inside. Repeat this until all the chicken is fried.

To make the sauce whisk all the sauce ingredients together in a small bowl. Drizzle the sauce over the chicken. Sprinkle with sesame seeds and green onions if preferred.

An impressive weeknight dinner, Vietnamese Ginger Chicken is THE stir fry to impress friends. Better than takeout, Ga Kho Gung is full of caramelised sticky chicken and sweet ginger piled on a bed of rice, ready in 30 minutes.

Vietnamese Ginger Chicken Stir Fry - Ga Kho Gung

shallots (chopped finely, sub onion)

garlic (chopped finely)

cm ginger (julienned - save some strips to garnish)

lemongrass

tsp turmeric (fresh chopped finely or ground powder)

chicken stock powder (or vegetable stock powder)

¼ tsp black pepper

salt

water

150 ml water (5 fl oz)

fish sauce

chilli (to garnish)

rice (to serve)

Salt and pepper (extra,

Maggi seasoning sauce

Heat the vegetable oil in a large frying over a medium high heat. Add in the shallots, garlic, ginger, lemongrass and turmeric. Stir fry for a few minutes until fragrant, then remove from the pan into a small bowl.

Caramelise

Pour in the sugar and water for the caramelisation into the same frying pan over a medium heat. Note: Watch carefully, as it will bubble like crazy and start to turn golden then darker brown. Don’t let it go past this point as it will burn the sugar, giving you a bitter taste to the chicken. Place the chicken pieces in at this point and mix around to coat them in the caramelised sauce.

Once the chicken is coated and lightly browned after around 3 minutes, pour your fried aromatics, chicken stock powder, black pepper and salt over the chicken and continue to cook for a few more minutes, stirring regularly.

Braise

Now it’s time to braise! Pour in the water and fish sauce and bring it up to a boil over a medium high heat. Once bubbling, bring the heat down to a simmer and place a lid over the top. Braise for around 10 minutes until chicken is cooked through.

Thicken

Remove the lid, and place the heat back up to medium high to allow the sauce to thicken, stirring and coating the chicken as you go. Give it another 5-10 minutes until the sauce is reduced to how you like it! Add a splash of Maggi seasoning sauce here if you want to add some extra salty magic!

Serve

Serve hot with rice and garnish with optional chilli, salt &amp; pepper and leftover ginger pieces.

https://www.youtube.com/watch?v=Km5XwpyvAOE

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https://www.wandercooks.com/vietnamese-ginger-chicken/

RECIPE STEPS
00:00 - How to Make Vietnamese Ginger Chicken
00:08 - Stir fry the shallots, ginger, lemongrass and turmeric
00:38 - Make the caramel sauce
00:47 - Fry the chicken pieces
00:53 - Add the fried ginger and seasonings, stir through
01:11 - Add fish sauce and water, bring to boil then cover and simmer
01:24 - Remove lid, cook for 5-10 mins to thicken sauce
01:32 - Optional: add Maggi seasoning for colour and flavour

An impressive weeknight dinner, Vietnamese Ginger Chicken is THE stir fry to impress friends. Better than takeout, Ga Kho Gung is full of caramelised sticky chicken and sweet ginger piled on a bed of rice, ready in 30 minutes.

This easy Vietnamese ginger chicken recipe is so easy, you can cook it up on a weeknight. Enjoy it as a tasty meal with rice and vegetables, or serve it up with other amazing Vietnamese dishes as part of a home cooked feast. 

Packed with traditional Vietnamese flavours, this ginger chicken stir fry tastes even better the next day, so why not cook up a big batch to enjoy later?

The recipe is super adaptable – add chilli, add vegetables or add even more fresh herbs and spices to really make it your own. We love adding Maggi seasoning sauce, as it’s such a classic condiment used in Vietnamese dishes that enhances the saltiness of the dish.

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Better than takeout Vietnamese Ginger Chicken Stir Fry – Ga Kho Gung

Ginger Chicken and Veggie Stir Fry (Biphasic & low FODMAP)

extra virgin olive oil

broccoli

asparagus spear

bell peppers

carrots

red cabbage

cabbage

celery

cauliflower rice

apple cider vinegar

Tablespoons sesame seed oil

Cut the chicken into cube sized pieces and place in the skillet. Cook on medium-high heat until it reaches an internal temperature of 160 degrees.

While the chicken is cooking, cut the broccoli, asparagus, peppers, cabbage, red cabbage and celery. Remove the chicken from the skillet and set aside. Add the extra virgin olive oil to the skillet with the vegetables and cook on high heat for 3-4 minutes.

Mix together the ingredients for the sauce and add to the skillet with the vegetables. Continue to cook on medium heat for 3 minutes. Add the chicken and cauliflower rice to the skillet and continue to cook on medium heat for 3-5 minutes.

Sticky, sweet and fragrant, this chicken is easy to put together and utterly delicious.

Maple, Lime and Ginger Chicken

pineapple juice

tbs ketchup (tomato sauce)

tbs light soy sauce

tbs maple syrup (pure,

tbs dark brown sugar

½ tsp ground cumin

lime

1.3 lb chicken tenderloins (or boneless, skinless thighs)

potatoes

olive oil

½ tsp ground cumin (extra)

parsley (torn)

red chilli (finely chopped, for garnish (optional))

Mix the everything except the chicken and sweet potatoes in a small saucepan and bring to the boil over high heat. Cook until the mixture reduces by half, then remove from heat and set aside to cool slightly.

Set your oven to 400°F/200˚C, combination steam setting. If you have variable steam settings, use 80% or 100%. If not, don&#x27;t worry! Just set to combi steam at the correct temperature and the oven will work out the humidity.

Mix the chicken with the sauce in a snug-fitting tray or baking dish. Toss the sweet potatoes with the oil and extra cumin and place in a single layer on another tray (I use the perforated tray which came with my steam oven).

Put the sweet potatoes into the oven. If you’re using chicken thighs, put them in now (potatoes on bottom shelf and chicken above), and cook everything for approximately 20-25 mins until it’s all tender and browning at the edges. If you’re using tenderloins, cook the sweet potatoes for 10 minutes first, then add the tray of chicken and cook for a further 12-15 minutes.

Sprinkle the chicken with parsley and chilli if using, then serve hot with steamed rice or tucked into a piece of flatbread, with the sweet potato wedges on the side.

Thai Ginger Chicken Stir Fry: Savory chicken, sharp onions, and bright ginger are coated in a wonderfully versatile stir-fry sauce in this take-out favorite.

Thai Ginger Chicken Stir Fry Recipe

chicken breast (about 2 large chicken breasts)

ginger matchsticks

yellow onion

garlic (about 7-9 cloves)

scallions (about 3-4)

Whisk the sauce ingredients together in a small bowl. Toss the chicken breast with 1 tablespoon of fish sauce.

Heat a wok over high heat for 5 minutes. Swirl in one tablespoon of oil. Once the oil is shimmering, add the chicken pieces and cook, stirring occasionally, until the pieces are all separated and lightly browned (about 2 minutes).

Add the onion and stir-fry for another 2 minutes until golden. Transfer the scallions, ginger, and garlic to the pan. Stir fry for 60 seconds, until garlic begins to brown. Stir the sauce and pour it into the pan. Let it bubble up and boil until thick, about 60-90 seconds. Serve with jasmine rice.

Recipe video above. Vietnamese caramel sauce is a popular sweet/savoury used in Vietnamese dishes. Here, it&#39;s used for bite size chicken pieces that get coated in the glaze with a generous dose of ginger. It&#39;s quick, easy, something different and outrageously good!Recipe adapted from Eat Like a Viet cookbook by Jenny Lam, after eating this at PhatLon, her Vietnamese restaurant in Perth.

Vietnamese Caramel Ginger Chicken

kg / 2 lb skinless chicken thigh

bird’s eye chilli

brown sugar (, tightly packed)

ginger (, finely julienned (about 5 cm/2" thick piece))

coriander/cilantro onion

Red chilli (, finely sliced (optional))

Jasmine rice

Toss chicken with fish sauce and chilli, then set aside while you prepare the other ingredients. You could marinate even overnight but it&#39;s not necessary.

Caramel - Mix oil and sugar in a large non-stick pan over medium high heat. As soon as the sugar is melted, remove the pan from the stove then carefully pour the chicken in. Add ginger and shallots, toss briefly. Then put the pan back on the stove and stir just until the chicken changes from pink to white all over, but not browned, and definitely not cooked through.

Simmer 10 min - Add water, stir, bring to a simmer. Simmer rapidly for 10 to 12 minutes, stirring every now and then, until the sauce reduces down to a glaze. Get a nice brown caramel colour on the chicken before you take it off the stove, but you still want some sticky glaze on it, not completely cooked out.

Serve with rice garnished with extra slices of chilli and fresh coriander if desired. Smashed cucumbers or Asian Slaw would be a terrific side!

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Top Tags

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Ginger Chicken and Veggie Stir Fry ...

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The most viewed ginger chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine