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Ginger chicken

If you’re into ginger, this is a great, simple recipe for a stir-fry sauce that works with a variety of proteins (ginger goes with beef about as well as it does with lighter-flavored proteins such as chicken or tofu).

Ingredients

Sauce:

  • 1/4 cup chicken broth
  • 2 Tbsp sherry
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 2 tsp. grated fresh ginger root
  • 1/2 tsp. sesame oil
  • 1 tsp. cornstarch
  • 1 tsp. sugar
  • 1/4 tsp. red pepper flakes

Stir-fry:

  • 1 lb. boneless, skinless chicken breasts or thighs
  • 1 tsp. neutral-flavored cooking oil
  • 2 tsp. grated fresh ginger root
  • 1 garlic clove, minced

Prepare the sauce mix: in a small bowl, combine the chicken broth, sherry, soy sauce, oyster sauce, 2 tsp. ginger root, sesame oil, cornstarch, sugar and red pepper flakes. Stir until the cornstarch and sugar are completely dissolved. Set aside. We’re going to cook all the stir-fry ingredients, then make the sauce, then add back in the stir-fry ingredients so that everything it cooked just the right amount.

Cut the chicken into 1-inch pieces, and cook according to your preferences (grill, stir-fry, air-fry, deep fry, etc.). Set aside. Or substitute in other proteins.

Heat a large skillet over medium heat. Add 1 tsp. cooking oil, 2 tsp. ginger root, and the minced garlic clove. Cook 30 seconds until lightly browned. Give the sauce mix an extra stir to ensure that the cornstarch and sugar are still fully dissolved, then pour into the skillet. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

Turn the heat to low, add the cooked chicken to the skillet, stir to coat the chicken thoroughly, and simmer on low to reheat the chicken, about 3-4 minutes.

Serve immediately. Optionally sprinkle with sesame seeds to finish.

Tips and suggestions:

  • You can easily add more or less ginger in this recipe to vary it anywhere on the spectrum from “subtle notes of ginger” to “ginger forward,” depending on your personal preferences. Adding or subtracting ginger root won’t affect anything else in the recipe.
  • Fresh ginger root can be a bit of a pain to work with. Pro tip: freeze it. Frozen ginger root is a breeze to cut and grate. Plus, it keeps for weeks in the freezer.
  • You can finish it with sesame seeds (black or white).

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