Ginger Chicken
I'm making this for supper tonight. I intend to wrap it up with sticky (glutinous) rice in banana leaves. But if you don't have those you can serve with some rice and a veggie.
Marinate 3 Chicken Breasts in:
1 T grated fresh ginger
1-2 large garlic cloves, minced
1 T apple cider vineager
2 T italian dressing
1 T soy sauce (or Bragg's Liquid Aminos)
2 T olive oil
1 t. sesame oil (the toasted Asian kind - should be dark and fragrant)
Let it sit for 1-3 hours.
Sprinkle with salt & pepper or/and seasoning salt.
Cut into chunks and saute in a pan over high heat.
Thinly julienne 2 big carrots. Slice an onion.
Throw these in with the sauteeing chicken.
Stir around, while in a separate pan boil down the marinade. When it is reduced to about 1-3 T's (you guess), pour over the chicken, carrot, onion mixture. Saute a minute or two longer.
If you want a sauce follow the next step:
Remove the mix from the pan, leaving any residue behind.
Dump in 1 T cornstarch. Add 1 T butter and brown lightly. Slowly add 1 or more cups of chicken broth. Bring to a boil. Let it cool and thicken. If you want, add 1-2 T's of apple cider vinegar or rice wine vinegar. Pour over your chicken mix.
(I am not doing the last step - I'll put a heaping spoon of cooked rice in the banana leaf, spoon over a bit of chicken, push it down into the middle and wrap and tie up the banana leaf. I'll let it sit in a warm oven for 20-30 mins before serving).
Enjoy!
Marinate 3 Chicken Breasts in:
1 T grated fresh ginger
1-2 large garlic cloves, minced
1 T apple cider vineager
2 T italian dressing
1 T soy sauce (or Bragg's Liquid Aminos)
2 T olive oil
1 t. sesame oil (the toasted Asian kind - should be dark and fragrant)
Let it sit for 1-3 hours.
Sprinkle with salt & pepper or/and seasoning salt.
Cut into chunks and saute in a pan over high heat.
Thinly julienne 2 big carrots. Slice an onion.
Throw these in with the sauteeing chicken.
Stir around, while in a separate pan boil down the marinade. When it is reduced to about 1-3 T's (you guess), pour over the chicken, carrot, onion mixture. Saute a minute or two longer.
If you want a sauce follow the next step:
Remove the mix from the pan, leaving any residue behind.
Dump in 1 T cornstarch. Add 1 T butter and brown lightly. Slowly add 1 or more cups of chicken broth. Bring to a boil. Let it cool and thicken. If you want, add 1-2 T's of apple cider vinegar or rice wine vinegar. Pour over your chicken mix.
(I am not doing the last step - I'll put a heaping spoon of cooked rice in the banana leaf, spoon over a bit of chicken, push it down into the middle and wrap and tie up the banana leaf. I'll let it sit in a warm oven for 20-30 mins before serving).
Enjoy!
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