Ginger Chicken Recipe by Robert Gonzal
Cooking Instructions 45 minutes 1 Season the chicken liberally with salt and pepper. Add a splash of veg oil to a medium pan on high heat and sear the chicken until evenly browned, about 5 minutes. 2 Add the ginger and onions to the pan and toss with the chicken. Fry 2 to 3 minutes until fragrant. Add the garlic and fry 1 minute more. 3 Add to the pan the chicken stock, oyster sauce, hoisin sauce, vinegar, honey and soy sauce. Turn the heat down to low and cover. Simmer 15 minutes, turning the chicken over every few minutes. 4 Add the carrots, celery and half the green onions and continue simmering uncovered for 5 minutes, or until the sauce darkens and reduces to a syrupy consistency. If you take it to far, just stir in a tablespoon of water. Serve with a sprinkle of the remaining green onions. 1 Season the chicken liberally with salt and pepper. Add a splash of veg oil to a medium pan on high heat and sear the chicken until evenly browned, about 5 minutes. 1 Season the chicken liberally with salt and pepper. Add a splash of veg oil to a medium pan on high heat and sear the chicken until evenly browned, about 5 minutes. 2 Add the ginger and onions to the pan and toss with the chicken. Fry 2 to 3 minutes until fragrant. Add the garlic and fry 1 minute more. 2 Add the ginger and onions to the pan and toss with the chicken. Fry 2 to 3 minutes until fragrant. Add the garlic and fry 1 minute more. 3 Add to the pan the chicken stock, oyster sauce, hoisin sauce, vinegar, honey and soy sauce. Turn the heat down to low and cover. Simmer 15 minutes, turning the chicken over every few minutes. 3 Add to the pan the chicken stock, oyster sauce, hoisin sauce, vinegar, honey and soy sauce. Turn the heat down to low and cover. Simmer 15 minutes, turning the chicken over every few minutes. 4 Add the carrots, celery and half the green onions and continue simmering uncovered for 5 minutes, or until the sauce darkens and reduces to a syrupy consistency. If you take it to far, just stir in a tablespoon of water. Serve with a sprinkle of the remaining green onions. 4 Add the carrots, celery and half the green onions and continue simmering uncovered for 5 minutes, or until the sauce darkens and reduces to a syrupy consistency. If you take it to far, just stir in a tablespoon of water. Serve with a sprinkle of the remaining green onions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls "Puppy Chow" Snack Mix The BEST Guacamole! Fiesta Nacho Cheesy Broccoli Soup Baked Cilantro Lime Salmon Dill Pickle Pasta Salad "Puppy Chow" Snack Mix The BEST Guacamole! Fiesta Nacho Cheesy Broccoli Soup Baked Cilantro Lime Salmon Dill Pickle Pasta Salad Spinach, Cheese and Bacon Crustless Quiche Whosayna’s Keto Almond Pancake White bread with guava jelly (goiabada) Semplicita's Diary Free, Vegan Mac & Cheese Beef&chicken pizza Buckwheat & chickpea curry Hot_n_Sour_Soup With Fried_Wonton Fried_wontons with hot and sour soup Kheech Sausage Spaghetti Soup Spinach, Cheese and Bacon Crustless Quiche Whosayna’s Keto Almond Pancake White bread with guava jelly (goiabada) Semplicita's Diary Free, Vegan Mac & Cheese Beef&chicken pizza Buckwheat & chickpea curry Hot_n_Sour_Soup With Fried_Wonton Fried_wontons with hot and sour soup Kheech Sausage Spaghetti Soup