Ginger Chicken Recipe

Ginger Chicken Recipe

I invented a chicken recipe Sunday that turned out so good I thought some of you might enjoy it. Three basic steps in it - making the marinade, cooking the chicken and making the sauce/gravy.

1 onion, finely minced
1 tsp salt
4-5 garlic cloves finely minced (or more to taste)
1 tbsp chopped Sushi Ginger
1/2 cup lemon juice
1-1/2 cup water

Mince the onion finely and put in a 9"x13" glass pan. Smoosh it out evenly and sprinkle the salt on top. Crush it a bit with a heavy glass or other appropriate tool. While that is sitting for about 15 minutes, finely mince the garlic and roughly chop the Sushi Ginger (this is the pickled, paper-thin, pink ginger). Add garlic and ginger to the pan and add the lemon juice and water. Stir it to mix and add the chicken. Refrigerate for 2 hours or so. I used skinned, boneless chicken breasts.

After sitting the marinade aside to keep, sauté the chicken in olive oil until lightly browned. Cover with lid and cook until done, which shouldn't take much more than 5 minutes or so. Remove from skillet. Pour off any extra olive oil.

1 cup flour
1-1/2 cup water
Strain remainder of marinade (or not if your family will eat the ginger - mine won't)
3-4 cup chicken broth

While the chicken is cooking, mix the flour and water. Strain if needed. I put it in a 4-cup measuring glass. Add the remainder of the marinade and fill with chicken broth. After the chicken is removed, deglaze the pan with about 1 cup chicken broth. Add the flour/broth mixture and cook until thickened. Add chicken broth for the consistency of gravy/sauce that you prefer.

We ate this with rice and fresh mustard greens. It was delicious - light and tangy.

Chow down!

Jola Gayle
In Oak Ridge, Tennessee


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