Ginger Chicken
Recipe: #17030
January 26, 2015
Categories: Chicken, Wok/Stir-Fry, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Boneless Pieces, Chicken Dinner, more
"Sweet honey and ginger combine to make this Japanese favorite that is bursting with flavor. Absolutely amazing! Recipe from Asian Chef Marc Matsumoto"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (199.5 g)
- Calories 439.8
- Total Fat - 30.6 g
- Saturated Fat - 7.9 g
- Cholesterol - 166.7 mg
- Sodium - 745.4 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.1 g
- Sugars - 8.7 g
- Protein - 28.3 g
- Calcium - 16.2 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, whisk the soy sauce, sake, honey, and ginger together, then add the cubed chicken. Marinate for at least 2 hours or more.
Step 2
Heat a frying pan over medium heat until hot. Add the oil then swirl to coat. Fry the chicken in batches. You want to get a nice brown crust, so it’s important that the chicken is in a single layer and has some space between each piece. Because there is sugar in the marinade if your pan is too hot it will burn. If the pan is too cool, water will leach out of the chicken and it won’t brown. Adjust the heat accordingly.
Step 3
When the chicken is browned on one side, flip it over and brown the other side. Transfer the chicken to a plate. Once all your chicken is browned, use a paper towel to wipe out any extra oil, then add the remaining marinade to the pan along with 2 tablespoons of water. Bring the mixture to a boil over medium high heat, and then return all the chicken to the pan. Stir, until the liquid has mostly evaporated and the chicken has a nice shiny coating of sauce.
Step 4
Garnish with scallions and sesame seeds and serve over rice.
Tips
No special items needed.
0 Reviews
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