Ginger Chicken Recipe

Name: Ginger Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small fresh or dried chiles, preferably Thai; 2 tablespoons corn, grapeseed, or other neutral oil; 3 shallots or 1 medium onion, sliced; 2 tablespoons minced garlic; One 3-inch piece fresh ginger, peeled and cut into thin matchsticks or minced; 1 pound boneless, skinless chicken breast, cut into 1/2- to 3/4-inch chunks; 3 fresh or reconstituted (page 112) dried shiitake mushrooms, stems discarded, sliced; 2 scallions, trimmed and chopped; 2 tablespoons soy sauce; 2 tablespoons nam pla; 2 teaspoons sugar; Fresh lime juice to taste; Salt and black pepper to taste

Servings: persons

2 small fresh or dried chiles, preferably Thai
2 tablespoons corn, grapeseed, or other neutral oil
3 shallots or 1 medium onion, sliced
2 tablespoons minced garlic
One 3-inch piece fresh ginger, peeled and cut into thin matchsticks or minced
1 pound boneless, skinless chicken breast, cut into 1/2- to 3/4-inch chunks
3 fresh or reconstituted (page 112) dried shiitake mushrooms, stems discarded, sliced
2 scallions, trimmed and chopped
2 tablespoons soy sauce
2 tablespoons nam pla
2 teaspoons sugar
Fresh lime juice to taste
Salt and black pepper to taste

1
If you have fresh chiles, stem, seed, and chop them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds and chop them.
2
Heat a wok or large deep skillet over medium-high heat for 2 to 3 minutes.
3
Add the oil, swirl it around, and add the shallots.
4
Cook, stirring occasionally, until softened, about 2 minutes.
5
Add the garlic, about two thirds of the ginger, and the chiles and cook, stirring, for 15 seconds.
6
Add the chicken and raise the heat to high.
7
Stir the chicken once, then let it sit for a minute before stirring again.
8
Cook, stirring occasionally, until the chicken has lost its pinkness, 3 to 5 minutes.
9
Reduce the heat to medium.
10
Add the mushrooms and scallions and cook, stirring occasionally, about 2 minutes.
11
Stir in the soy sauce, nam pla, and sugar and cook until the sauce thickens slightly, about 2 minutes more.
12
Add a couple of tablespoons of lime juice, a bit of salt if necessary, and a lot of black pepper.
13
Taste and adjust the seasoning, then garnish with the reserved ginger and serve.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 small fresh or dried chiles, preferably Thai, 2 tablespoons corn, grapeseed, or other neutral oil, 3 shallots or 1 medium onion, sliced, 2 tablespoons minced garlic, and more.

Yes, Ginger Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Chicken

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