Ginger Chicken

Credit to Niccole Perrine for this recipe.


Ginger Chicken

serves 2

1/2 lb boneless chicken thighs, cut into bite size pieces

2/3 c sugar

1/2 c soy sauce

2 tsp ground ginger

crushed red pepper (optional)

1 c water

2-4 Tb cornstarch

peanuts (optional)

Heat a drizzle of olive oil in a large frying pan and add chicken.  Brown on all sides, turning occasionally.  Add sugar, soy sauce, ginger, red pepper, and water, and bring to a simmer.  Mix cornstarch with a tablespoon or two of water and add to the pan.  Simmer until chicken is cooked through and sauce is thickened.  Serve over rice and top with peanuts.

Ginger Chicken with Bok Choi

serves 2-3

1/2 lb boneless chicken thighs, cut into bite size pieces

1 head bok choi, sliced into 1/2 inch pieces

2/3 c sugar

1/2 c soy sauce

2 tsp ground ginger

crushed red pepper (optional)

1 c water

2-4 Tb cornstarch

peanuts (optional)

Heat a drizzle of olive oil in a large frying pan and add chicken.  Brown on all sides, turning occasionally.  Remove chicken from pan.

Add bok choi to pan with another drizzle of olive oil.  Saute, turning frequently, until slightly wilted.  Add sugar, soy sauce, ginger, red pepper, and water, and bring to a simmer.  Cook until stems are tender.

Return chicken to pan along with accumulated juices.  Mix cornstarch with a tablespoon or two of water and add to the pan.  Simmer until chicken is cooked through and sauce is thickened.  Serve over rice and top with peanuts.