Tuesday, August 16, 2011

ginger chicken with snow peas

a saucy dish best served over rice
This dish was part of a Taiwanese family style dinner (alongside sticky rice meatballs). This is an easy main course with lots of sauce to accompany any starch - personally I think rice works best. The ginger and snow peas make it fresh and light. It refrigerates well so don't worry about making extra - it's a leftover you'll want. Ryan and I both packed it for lunch and it was just as good the next day.

what you need:

  • 3 boneless skinless chicken breasts
  • 3 cups or so of snow peas
  • 5 round slices of fresh ginger root
  • 2 tbsp finely diced ginger root
  • 1/2 cup chicken stock
  • 1 tbsp corn starch, dissolved in about 1/4 cup water
  • 1 medium onion
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 3 dashes of Worcestershire sauce 
  • 2 tbsp canola oil
  • 1 tsp sesame oil
  • *optional - 3 dried red chilies

what to do:

  1. Slice raw chicken breast into about 1/3" thick strips, about 2-3" in length.  Marinate in a bowl with the soy sauce, rice wine vinegar, brown sugar, Worcestershire sauce and diced ginger.  Store in fridge, for at least 2 hours (up to 12 hours) and the chicken should soak up most of the marinade.
  2. Slice onion roughly into long strips.  Remove rough ends of snow peas and wash thoroughly.
  3. In a pan on medium, heat up canola oil and sesame oil.  Add the dried red chilies and cook until blackened.  Add the ginger slices and onions - cook until onions are softened but not browned.
  4. Add sliced chicken and be sure not to overlap the strips.  Be sure to flip them to get even cooking on both sides, about 5 min each.
  5. Once the chicken doesn't look raw on the outsides anymore, deglaze the pan by adding the chicken stock.  If it looks like you need more sauce, add a little more chicken stock.
  6. Once the liquid comes to a gentle simmer, turn it down and add the snow peas.  Cook for about 2-3 more minutes then add the water with the cornstarch.  Stir to thicken the sauce.  Give your sauce and chicken a taste - add more soy sauce (1 tsp at a time) if it isn't salty enough.  
  7. Serve hot on top of rice (or noodles, or any starch you like) - enjoy!

    ginger chicken: bottom left corner, on a bed of white & wild rice

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