Ginger Chicken

Ginger Chicken

Sometimes, life leaves us so haggard that even the act of lifting a fork to your mouth seems like a chore. It’s times like these that I make this ginger chicken. It’s mindlessly simple and yet the mere aroma of the chicken cooking will awaken your hunger and nourish your soul. Get the recipe over at PBS.

  • Tina @flourtader

    Thanks for the link to this delicious and easy recipe.  We all have our chaotic days, so this one is a great one to have on hand!

  • http://www.orgasmicchef.com/ Maureen

    Wow, what a dish!  I’m off to get the recipe now.

  • http://alittlesaffron.com/ Ileana

    This looks fantastic!

  • Peggasus

    What would be a good sub for sake? There is no such think to be found in my one-store small town. 

    • http://norecipes.com Marc Matsumoto

      If you want to try and keep the flavor similar but lose the depth, use water. If you don’t mind the flavor changing and want a more complex profile, use white wine.

  • Dorothy

    I made this last week and completely loved it. It’s a keeper. We’ll have it regularly. It is so easy to throw together if you have the ingredients on hand.

    I haven’t been disappointed with a single recipe Marc. Thanks.

  • Jennie Toyokawa

    ありがとう!My family loved this recipe!  I adapted it to a veggie stir fry as well!  Thank you for your ideas!  I am planning on buying Peko Peko on the next pay day.  We just got back from Japan and I thought about your post on Go go ichi when I walked through the train station.

  • http://www.weloveseafood.com/ WeLoveSeafood

    Marc your recipes and pictures look always so delicious, just mouthwatering!

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  • Lee

    I tried making this a couple times,  and it was wonderful, considering the cost – but both times the chicken got a burned black crust (maybe because of the sugar?). The second attempt, I tried to reduce the cooking time, but then it was slightly pink inside, and still had the crust. I’m going to try again with the skillet a couple notches under medium heat. 

    • http://norecipes.com Marc Matsumoto

      Stoves tend to vary in intensity, so lowering the heat should do the trick. You may want to turn it up at the very end to caramelize the sauce.

      • Lee

        Just made it a third time, following your pointers. They  came out tender, tasty, and fully cooked. Thanks for the thorough response!

  • http://www.facebook.com/people/Barbara-Kaplan/100003533557563 Barbara Kaplan

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  • divya1733

    looks awsome

  • notacook

    can you use sushi ginger/pickled ginger to do this?

    • http://norecipes.com Marc Matsumoto

      I wouldn’t recommend it for a couple reasons. First, sushi ginger is pickled in sugar and vinegar. The sugar is fine as you can adjust the amount you add, but the vinegar will make your chicken taste sour. The other issue is that pickled ginger is usually presliced, this will make it difficult to finely grate.

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  • Yan

    thank you! I am a college student so this recipe is perfect– it’s so easy!
    it adds fanciness to dinner without sacrificing studying time

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  • Carlos V

    I made this last night and it was AWESOME!!! I substitted sake for white wine and honey for maple sirup. I did added some extra sugar till it tasted how it should in my mind. Paired with sushi rice (following the directions you gave me on another post). it was just so YUM (i cant find any other word to describe it) I definetly plan on doing it the right way. The sauce did seem to be not much at the end even do I doubled up all ingredients.

    Thanks for a wonderfull meal

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!