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Cooking + Entertaining

Chicken with ginger: the spicy and tasty recipe for an original second course

Chicken with ginger: the spicy and tasty recipe for an original second course

Ingredients

Extra virgin olive oil

He Ginger Chicken it’s a second dish tasty and with spicy notes, typical of Asian cuisine. For the preparation of this recipe, fresh ginger root is used which, with its antioxidant and anti-inflammatory properties, as well as digestive properties, is a real panacea for the body. Easy to make, just cut the chicken breasts into strips and brown them in a pan with extra virgin olive oil, chopped onion and sliced ​​ginger.

Deglaze the meat with the apple cider vinegar and soy sauce, flavor with a pinch of curry powder then cook while adding the cornstarch dissolved in a glass of water. The result is a soft, juicy and very fragrant dish, made even more irresistible by the sweet and sour sauce which will have formed at the end of cooking. We used chicken breasts, but you can substitute chicken breasts if you prefer thighseven tastier and tender.

Ditto for ginger: the root releases a very fresh aroma and citrus, somewhat reminiscent of lemon, and the typical spicy note is less noticeable; you can replace it with powdered spices if you wish. For best results, whatever you choose, buy it organic.

Instead of apple cider vinegar, you can drizzle the chicken with apple cider vinegar lemon juice, orange or balsamic vinegar and instead of soy sauce you can opt for tamari. For a crunchy touch, you can add cashews or walnuts almonds sliced, lightly pan-fried.

Find out how to make ginger chicken by following the step by step procedure and tips. Also try the chicken curry and chicken with teriyaki sauce.

How to make ginger chicken

Wash the ginger root and peel it. In a pan, heat a drizzle of oil and sauté the thinly sliced ​​ginger and the chopped onion until softened 1.

Rinse the slices of chicken breast and dry them with a cotton cloth. Cut them into long thin strips, creating rags 2.

Transfer the chicken to the pan and let it brown for a few minutes 3.

Add apple cider vinegar 4.

Also add the soy sauce 5.

Curry flavors 6then cook for a few more minutes.

Fill a glass halfway with water and dissolve the cornstarch in it. Pour the melted cornstarch into the pan 7 and cook for 5 minutes, until the sweet and sour sauce has thickened.

Turn off the heat and flavor with the chopped parsley 8.

Transfer to individual plates and serve piping hot 9.

storage

Ginger chicken can be stored one day in the refrigerator in a special airtight container. You can only freeze it if you used fresh meat.

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