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Gallery Chicken with Ginger Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup) 2 tablespoons canola oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks 1 large onion, thinly sliced 2 cloves garlic, minced 1/4 cup soy sauce 2 tablespoons white vinegar 2 tablespoons sugar 1/2 cup sliced scallions
Gallery Chicken with Ginger
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Gallery
Chicken with Ginger
Chicken with Ginger
Chicken with Ginger
Recipe Summary prep: 20 mins total: 40 mins Servings: 4
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 4
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup) 2 tablespoons canola oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks 1 large onion, thinly sliced 2 cloves garlic, minced 1/4 cup soy sauce 2 tablespoons white vinegar 2 tablespoons sugar 1/2 cup sliced scallions
Directions
Soak ginger in cold water 10 minutes; drain.
Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Reviews (30)
Add Rating & Review 131 Ratings 5 star values: 18 4 star values: 53 3 star values: 40 2 star values: 12 1 star values: 8
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Reviews (30)
Add Rating & Review 131 Ratings 5 star values: 18 4 star values: 53 3 star values: 40 2 star values: 12 1 star values: 8
Add Rating & Review
131 Ratings 5 star values: 18 4 star values: 53 3 star values: 40 2 star values: 12 1 star values: 8
131 Ratings 5 star values: 18 4 star values: 53 3 star values: 40 2 star values: 12 1 star values: 8
131 Ratings 5 star values: 18 4 star values: 53 3 star values: 40 2 star values: 12 1 star values: 8
5 star values: 18 4 star values: 53 3 star values: 40 2 star values: 12 1 star values: 8
Martha Stewart Member Rating: 5 stars 03/11/2019 Loved this recipe. I made it almost as written, except I used half the sugar and added a tablespoon of Mirin (sweetened rice wine.). I served it over cauliflower rice and chopped sautéed book choy. My husband and I loved it! Martha Stewart Member Rating: 4 stars 01/31/2018 Pretty good recipe. First time I made it almost as is - didn't add sugar, possibly didn't add vinegar & used less soy sauce, but added a bit of Trader Joe's Sesame Soy Ginger Vinaigrette at the end. It was good, but barely any sauce.The second time I used more garlic - about 5 cloves, I probably used less ginger, but in addition to making it into matchsticks I also grated some of it on a micro plane. After sauteing onion, garlic & ginger, I deglazed the pan with some sake. Again, I used less soy sauce and added a whole bunch of vegetables simply because I had a little bit of each left over that needed to be used up - celery, mushrooms, fresh baby spinach, zucchini, sauteed some of the scallions, chicken broth to make more sauce, did not add any sugar or vinegar, but added that Sesame Soy Ginger Vinaigrette at the end. It was really tasty & chock full of veggies.Wish I had some bean sprouts to add. Basically, you can make almost as is for a quick meal, but I would definitely be adding broth to make more sauce or you can add a bunch of veggies to make it healthier & more filling. Really whichever veggies you like would work. I really liked the ones I added & will try to have them on hand next time I make this dish. Asparagus should work well in it, broccoli, etc. Martha Stewart Member Rating: Unrated 03/17/2016 Just made this for dinner tonight. Was very good, easy and approved by all. Martha Stewart Member Rating: Unrated 04/28/2015 Definitely double the sauce. I added carrots and it added a really nice sweetness and worked with the ginger very nicely. Will defnitely add MORE broccoli and carrots so I can fill up without the starches . Martha Stewart Member Rating: Unrated 11/26/2012 Great recipe. I added fried zucchini at the end and it was delicious. I liked the other reviewer's idea to add broccoli, and maybe carrots too. I'm definitely making this again. Martha Stewart Member Rating: Unrated 02/05/2012 This is great. The sauce has an excellent, sweet flavor. I doubled it, too. I also added broccoli, which was a nice touch. Martha Stewart Member Rating: Unrated 07/28/2011 This is a great, easy recipe. Served mine over brown rice. Must be a fan of ginger though! Martha Stewart Member Rating: Unrated 07/06/2011 Quick and easy, super recipe, very tasty and all the ingredients where in my fridge and pantry. Served over steamed rice and a vegetable made for a wonderful meal. Done in 30 minutes, will prepared this recipe again and again, My family called this recipe a "KEEPER", Thanks Martha... Martha Stewart Member Rating: Unrated 03/20/2011 Delicious!!! I doubled the sauce as recommended by other posts, tossed in noodles and steamed broccoli once everything was ready, made for a great well-balanced meal! I was tempted to use agave syrup rather than sugar, but decided to stick to the recipe, think I'll try it next time. Martha Stewart Member Rating: Unrated 10/15/2010 Fairly easy and very yummy recipe. I reduced the sugar in the sauce to 1 teaspoon, but that's my taste. Definitely recommend this recipe, especially if you like ginger! Martha Stewart Member Rating: Unrated 05/01/2010 Wonderful!! I was worried there might be to much onion in this dish but if they are cooked per the recipe, for 8 to 10 minutes, the onions get brown and sweet. I also sprinkled a little corn starch near the end to thicken the delicious sauce. Tip: I keep fresh, whole ginger in the freezer and it keeps forever and is always available. This one's a keeper!! Martha Stewart Member Rating: Unrated 10/17/2009 Very good recipe, will make again. Served chicken over steamed rice and it was very tasty. Martha Stewart Member Rating: Unrated 04/29/2009 I tried this recipe in efforts to make lighter recipes, and already we have had it twice! My husband and I love it and it is SO easy. He even told me that it doesn't even taste "healthy". The ginger required a quick trip to the store, but otherwise it was quick and simple. It was so good, and I highly recommend it! Martha Stewart Member Rating: Unrated 10/30/2008 great recipe, easy and very tasty, worth trying Martha Stewart Member Rating: Unrated 10/21/2008 Delicious! I doubled the sauce, as recommended, I also added 2 more tbsp of vinegar and a bit more sugar, it was a little too salty with all the soy sauce. Then I added a tsp of corn starch mixed with a little water to thicken the sauce. All in all, I highly recommend this recipe whether you add some of our suggestions or just by the original recipe! Martha Stewart Member Rating: Unrated 08/12/2008 wonderful. husband and i made it the other night. the sauce is just enough to cover the chicken so if you plan on having rice/noodles i would def double the sauce. recipe feeds 2-3 people. Martha Stewart Member Rating: Unrated 07/22/2008 Great taste! As suggested, I also doubled the sauce. Thanks for the advice! Martha Stewart Member Rating: Unrated 06/02/2008 Yummy!!! I read everyone's comments Martha Stewart Member Rating: Unrated 05/29/2008 WOW! I agree with PinkAligator...it definately needs more sauce because it tastes fantastic! This was very easy to make. I did make one adjustment due to time. I didn't realize that the recipe called for the ginger to be soaked. I skipped tat step, grated the ginger and threw it in. Still great! Martha Stewart Member Rating: Unrated 05/13/2008 Wonderful! In the future I will may double the sauce. I will make this again and again. Martha Stewart Member Rating: Unrated 04/28/2008 I was surprised by just how good such a simple recipe turned out! It totally satisfied my craving for Chinese food, but was much healthier than take-out. Plus, since it calls for nothing unusual, I already had all ingredients in the pantry. Martha Stewart Member Rating: Unrated 04/23/2008 All I can say is WOW!! This is one of the best chicken recipes of all time! Unique and fancy enough for formal company but easy enough for a weeknight. I added a little corn starch to the sauce to thicken it and used appple cider vinigar because that what I had. My advice to you is TRY IT!! YOU'LL LOVE IT!! Martha Stewart Member Rating: Unrated 03/02/2008 This recipe was a winner with my family. My stepdaughter and I added some siracha on the top for a little extra spice! YUM! I am going to double the sauce next time so we could have extra to put over the top of our rice. I think a nice addition to this recipe would be snap peas or broccoli. Martha Stewart Member Rating: Unrated 02/18/2008 yummy. i used sesame oil instead of canola and subbed the chicken for cubed tofu. very very good. it will become a regular. Martha Stewart Member Rating: Unrated 11/05/2007 This recipe is absolutely perfect -- the only changes I made was cooking for just a bit longer than recommended, but that will come down to your individual stoves. I put this on top of bow tie pasta instead of rice, and it was so delicious. Rave reviews from hubby and friends.. :)Martha Stewart Member
Rating: 5 stars 03/11/2019
Loved this recipe. I made it almost as written, except I used half the sugar and added a tablespoon of Mirin (sweetened rice wine.). I served it over cauliflower rice and chopped sautéed book choy. My husband and I loved it!
Rating: 5 stars
Rating: 4 stars 01/31/2018
Pretty good recipe. First time I made it almost as is - didn’t add sugar, possibly didn’t add vinegar & used less soy sauce, but added a bit of Trader Joe’s Sesame Soy Ginger Vinaigrette at the end. It was good, but barely any sauce.The second time I used more garlic - about 5 cloves, I probably used less ginger, but in addition to making it into matchsticks I also grated some of it on a micro plane. After sauteing onion, garlic & ginger, I deglazed the pan with some sake. Again, I used less soy sauce and added a whole bunch of vegetables simply because I had a little bit of each left over that needed to be used up - celery, mushrooms, fresh baby spinach, zucchini, sauteed some of the scallions, chicken broth to make more sauce, did not add any sugar or vinegar, but added that Sesame Soy Ginger Vinaigrette at the end. It was really tasty & chock full of veggies.Wish I had some bean sprouts to add. Basically, you can make almost as is for a quick meal, but I would definitely be adding broth to make more sauce or you can add a bunch of veggies to make it healthier & more filling. Really whichever veggies you like would work. I really liked the ones I added & will try to have them on hand next time I make this dish. Asparagus should work well in it, broccoli, etc.
Rating: 4 stars
Rating: Unrated 03/17/2016
Just made this for dinner tonight. Was very good, easy and approved by all.
Rating: Unrated
Rating: Unrated 04/28/2015
Definitely double the sauce. I added carrots and it added a really nice sweetness and worked with the ginger very nicely. Will defnitely add MORE broccoli and carrots so I can fill up without the starches .
Rating: Unrated 11/26/2012
Great recipe. I added fried zucchini at the end and it was delicious. I liked the other reviewer’s idea to add broccoli, and maybe carrots too. I’m definitely making this again.
Rating: Unrated 02/05/2012
This is great. The sauce has an excellent, sweet flavor. I doubled it, too. I also added broccoli, which was a nice touch.
Rating: Unrated 07/28/2011
This is a great, easy recipe. Served mine over brown rice. Must be a fan of ginger though!
Rating: Unrated 07/06/2011
Quick and easy, super recipe, very tasty and all the ingredients where in my fridge and pantry. Served over steamed rice and a vegetable made for a wonderful meal. Done in 30 minutes, will prepared this recipe again and again, My family called this recipe a “KEEPER”, Thanks Martha…
Rating: Unrated 03/20/2011
Delicious!!! I doubled the sauce as recommended by other posts, tossed in noodles and steamed broccoli once everything was ready, made for a great well-balanced meal! I was tempted to use agave syrup rather than sugar, but decided to stick to the recipe, think I’ll try it next time.
Rating: Unrated 10/15/2010
Fairly easy and very yummy recipe. I reduced the sugar in the sauce to 1 teaspoon, but that’s my taste. Definitely recommend this recipe, especially if you like ginger!
Rating: Unrated 05/01/2010
Wonderful!! I was worried there might be to much onion in this dish but if they are cooked per the recipe, for 8 to 10 minutes, the onions get brown and sweet. I also sprinkled a little corn starch near the end to thicken the delicious sauce. Tip: I keep fresh, whole ginger in the freezer and it keeps forever and is always available. This one’s a keeper!!
Rating: Unrated 10/17/2009
Very good recipe, will make again. Served chicken over steamed rice and it was very tasty.
Rating: Unrated 04/29/2009
I tried this recipe in efforts to make lighter recipes, and already we have had it twice! My husband and I love it and it is SO easy. He even told me that it doesn’t even taste “healthy”. The ginger required a quick trip to the store, but otherwise it was quick and simple. It was so good, and I highly recommend it!
Rating: Unrated 10/30/2008
great recipe, easy and very tasty, worth trying
Rating: Unrated 10/21/2008
Delicious! I doubled the sauce, as recommended, I also added 2 more tbsp of vinegar and a bit more sugar, it was a little too salty with all the soy sauce. Then I added a tsp of corn starch mixed with a little water to thicken the sauce. All in all, I highly recommend this recipe whether you add some of our suggestions or just by the original recipe!
Rating: Unrated 08/12/2008
wonderful. husband and i made it the other night. the sauce is just enough to cover the chicken so if you plan on having rice/noodles i would def double the sauce. recipe feeds 2-3 people.
Rating: Unrated 07/22/2008
Great taste! As suggested, I also doubled the sauce. Thanks for the advice!
Rating: Unrated 06/02/2008
Yummy!!! I read everyone’s comments
Rating: Unrated 05/29/2008
WOW! I agree with PinkAligator…it definately needs more sauce because it tastes fantastic! This was very easy to make. I did make one adjustment due to time. I didn’t realize that the recipe called for the ginger to be soaked. I skipped tat step, grated the ginger and threw it in. Still great!
Rating: Unrated 05/13/2008
Wonderful! In the future I will may double the sauce. I will make this again and again.
Rating: Unrated 04/28/2008
I was surprised by just how good such a simple recipe turned out! It totally satisfied my craving for Chinese food, but was much healthier than take-out. Plus, since it calls for nothing unusual, I already had all ingredients in the pantry.
Rating: Unrated 04/23/2008
All I can say is WOW!! This is one of the best chicken recipes of all time! Unique and fancy enough for formal company but easy enough for a weeknight. I added a little corn starch to the sauce to thicken it and used appple cider vinigar because that what I had. My advice to you is TRY IT!! YOU’LL LOVE IT!!
Rating: Unrated 03/02/2008
This recipe was a winner with my family. My stepdaughter and I added some siracha on the top for a little extra spice! YUM! I am going to double the sauce next time so we could have extra to put over the top of our rice. I think a nice addition to this recipe would be snap peas or broccoli.
Rating: Unrated 02/18/2008
yummy. i used sesame oil instead of canola and subbed the chicken for cubed tofu. very very good. it will become a regular.
Rating: Unrated 11/05/2007
This recipe is absolutely perfect – the only changes I made was cooking for just a bit longer than recommended, but that will come down to your individual stoves. I put this on top of bow tie pasta instead of rice, and it was so delicious. Rave reviews from hubby and friends.. :)
All Reviews for Chicken with Ginger
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All Reviews for Chicken with Ginger
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