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Vietnamese: Ginger Chicken

Source of Recipe


From "Pleasures of the Vietnamese Table" by Mai Pham






List of Ingredients



• One 1-1/2-inch piece fresh ginger root
  
• 1 lb. boneless and skinless chicken breasts
  
• 1/4 tsp crushed red pepper flakes
  
• 2 Tbsp Thai fish sauce
  
• 1 tsp granulated sugar
  
• 1 Tbsp brown sugar
  
• 2 tsp rice vinegar
  
• 1/2 cup reduced-sodium chicken broth
  
• 1 tsp cornstarch dissolved in 2 tsp water
  
• 1 Tbsp vegetable oil
  
• 1 medium clove garlic, peeled and minced
  
• 1/4 yellow onion, peeled and sliced lengthwise
  
• 2 green onions, cut on the diagonal into 1-inch lengths
  
• 1/4 tsp salt
  
• 1/3 cup coarsely chopped cilantro
  
• Hot cooked rice
  






Instructions



1. Remove the peel from the ginger with a small paring knife. Cut into slices about 1/8-inch thick. Then chop the slices finely.
   
   
2. Cut the chicken into strips about 1/4-inch wide and 2 inches long. Combine with the ginger in a bowl and set aside 30 minutes at room temperature, or refrigerate for 2 hours.
   
   
3. In a small bowl, combine the red pepper flakes, fish sauce, granulated sugar, brown sugar and vinegar. Set aside. Measure the broth and set aside. Dissolve the cornstarch in the water and set aside.
   
   
4. Heat the oil in a 10-inch nonstick skillet over medium heat. When hot, add the garlic and onion. Stir-fry about 3 minutes, until the onions begin to soften. Put the chicken and ginger into the pan, stirring until the chicken begins to turn white. Stir the fish sauce mixture and pour into the pan. Stir in the broth and bring just to a boil.
   
   
5. Reduce the heat and simmer 2 minutes. Add the dissolved cornstarch and green onions; simmer an additional 2 minutes. Check the chicken for doneness. Taste and add a little salt, if desired. Stir in the cilantro and serve over hot rice.
   
   Makes 4 servings.