How to Make Ginger Chicken
- cook TIME 45 mins
- prep TIME 15 mins
- total TIME 1 hr
Ingredients (20)
- 18 oz skinless boneless chicken thighs cut into bite-sized pieces
- 1 oz ginger sliced
- 8 oz bok choy leaves separated
- 1 oz shallot cut into wedges
- 1 oz scallion cut into segments
- 1/4 cups scallion sliced
- 6 cloves garlic
- 0.7 oz dried wood ear mushrooms
- 1 oz bird’s eye chili sliced
- 1 cup unsalted chicken broth
- 2 tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1 tsp brown sugar
- 1/2 tsp Thai fish sauce
- 1/2 tsp ground black pepper
- 2 tbsp canola oil
- 2 tbsp white wine
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Cut the chicken: Trim off the fat on the chicken thighs. Cut the thighs lengthwise into the strips, then cut the strips into bite-sized pieces.
Prepare the bok choy: Slice off the root of the bok choy and separate the leaves.
Slice the ginger: Separate the knobs and peel the skin with a knife. Cut the knobs into thin slices.
Cut the shallot: Slice off the top and bottom parts, then peel off the skin. Cut the shallots in half, then cut the halves into wedges.
Cut the scallion: Bunch the scallions together and cut 1 oz of 1-inch-long segments. Chop the rest of the scallions to get 1/4 cup of thin round scallion slices.
Slice the chili: Hold the chili firmly on the cutting board and cut it into thin slices, leaving the seeds intact.
Cook the rice: Use a pot, rice cooker, Instant Pot, or microwave to cook rice.
Cook:
Make the sauce: Prepare a small bowl. Add 1 tsp brown sugar, 1/2 tsp ground black pepper, 2 tsp cornstarch, 1 tsp sesame oil, 2 tbsp reduced-sodium soy sauce, 1/2 tsp Thai fish sauce, 1 cup unsalted chicken broth, and 1 tsp oyster sauce. Mix until fully combined.
Soak the mushrooms: Soak 0.7 oz of dried wood ear mushrooms in warm water for 15 minutes.
Caramelize the ginger: Prepare a hot pan, then add 2 tbsp canola oil and 1 oz ginger. Stir for 1 minute.
Stir-fry the chicken: Add 18 oz chicken thighs, 6 cloves of garlic, and 1 oz shallots. Stir-fry for 5 minutes.
Season the chicken: Add the sauce, 2 tbsp white wine, mushrooms, and 0.5 oz scallion segments. Bring it to a boil, then turn it down to low heat and cook for 20 minutes until thickened. Take the pan off the heat.
Garnish: Sprinkle the rest of the scallions (both segments and slices), and 1 oz bird’s eye chili on top of the chicken.
Boil the bok choy: Bring a pot of water to a boil and add 8 oz bok choy. Boil the bok choy for 2 minutes and drain.
Serve and enjoy: Serve the chicken with the bok choy and 3 1/2 cups of cooked rice. Divide the ingredients into 4 servings.
