Ginger Chicken
photo by teresas
- Ready In:
- 8hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb skinless chicken breast (chopped)
- 1⁄2 cup dark soy sauce
- 1⁄2 teaspoon garlic powder
- 5 tablespoons pickled ginger (can use fresh if you can't get pickled but use less or will be too powerful)
- 1 tablespoon rice wine vinegar or 1 tablespoon pickled ginger liquid, from jar
- 4 tablespoons toasted sesame seeds
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
directions
- Chop the pickled ginger finely.
- Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
- Let chicken marinate for at least 8 hours, overnight is even better.
- Heat pan with oil.
- Add chicken with marinade to pan. Cover and cook for 5 minutes.
- Turn the chicken and cover for another 5 minutes.
- Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
- Serve and top with toasted sesame seeds.
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Reviews
-
Mixed reviews in my household...hubby loved it...I thought it was way too salty...I did let my chicken marinade over night so it absorbed a lot of the soy sauce...I could only take two bites...the first one was way too salty so I tried it again just in case...hubby ate his all up...I served it with some leftover rice and recipe #347408 made for Spring PAC 2013 =)
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I put the sesame oil in the marinade (it's not a good cooking oil) and I used a garlic clove instead of the garlic powder. I made it in a non-stick pan and skipped the vegetable oil, I skipped the sesame seeds, and I served it over jasmine rice. This was really very tasty. The pickled ginger was just strong enough without being overpowering. I thought it could use a touch more sweetness; next time I might add a teaspoon or two of honey to the marinade. Made for Pick-A-Chef Fall 2009.
Tweaks
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I put the sesame oil in the marinade (it's not a good cooking oil) and I used a garlic clove instead of the garlic powder. I made it in a non-stick pan and skipped the vegetable oil, I skipped the sesame seeds, and I served it over jasmine rice. This was really very tasty. The pickled ginger was just strong enough without being overpowering. I thought it could use a touch more sweetness; next time I might add a teaspoon or two of honey to the marinade. Made for Pick-A-Chef Fall 2009.
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>