Soy-Ginger Chicken Recipe

Name: Soy-Ginger Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce; 2 tablespoons dark-brown sugar; 5 garlic cloves, thinly sliced; 2/3 cup fresh cilantro, coarsely chopped, plus whole leaves for garnish; 1 piece fresh ginger (about 2 inches), peeled and cut into thin strips; 5 scallions, trimmed and thinly sliced on the diagonal (1 cup packed); 1 tablespoon balsamic vinegar; 1 teaspoon ground coriander; 1/2 teaspoon ground pepper; 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed; 2 medium carrots, thinly sliced crosswise; 1 cup plus 1 tablespoon water; 1 tablespoon cornstarch; Cooked rice, for serving (optional)

Servings: persons

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, coarsely chopped, plus whole leaves for garnish
1 piece fresh ginger (about 2 inches), peeled and cut into thin strips
5 scallions, trimmed and thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 cup plus 1 tablespoon water
1 tablespoon cornstarch
Cooked rice, for serving (optional)

1
Preheat oven to 350F.
2
In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, the vinegar, coriander, and pepper.
3
Add chicken and carrots; toss to coat, then stir in 1 cup water.
4
Cover pot and transfer to oven; cook until chicken is tender, about 1 1/2 hours.
5
Using a large spoon, skim off any fat from surface of cooking liquid.
6
In a 2-cup glass measuring cup or small bowl, whisk cornstarch with remaining 1 tablespoon water.
7
Ladle 1 cup cooking liquid into measuring cup; whisk to combine.
8
Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.
9
Stir mixture into pot to combine.
10
Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining 1/2 cup scallions.
11
(Per Serving)(without rice)
12
Calories: 269
13
Fat: 8.5g (2.3g Saturated Fat)
14
Protein: 29.5g
15
Carbohydrates: 18.5g
16
Fiber: 2.1g

451

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 14 ingredients. The key ingredients include: 1/3 cup soy sauce, 2 tablespoons dark-brown sugar, 5 garlic cloves, thinly sliced, 2/3 cup fresh cilantro, coarsely chopped, plus whole leaves for garnish, and more.

Yes, Soy-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.

Soy-Ginger Chicken

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