Ginger Chicken Recipe

Ingredients:

• 1/4 cup packed light brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or rice vinegar
• 1/8 teaspoon freshly ground white pepper
• 1/2 cup plus 1 tablespoon tap water, divided
• 4 scallions, sliced
• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons fresh ginger
• 2 cloves garlic, chopped
• 2 teaspoons cornstarch
• Sesame seeds for garnish
• 2 cups cooked long-grain white rice, for serving

Directions:

Step 1: Gather all ingredients and set them aside. Slice the scallions thinly and separate the white and light green parts from the dark green parts.

Step 2: In a small bowl, whisk together the brown sugar, soy sauce, Shaoxing wine (or rice vinegar), white pepper, and 1/2 cup of water until fully combined. Set aside.

Step 3: Heat the olive oil in a large skillet over medium-high heat until shimmering.

Step 4: Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Add the chicken to the skillet, placing the rounded sides down, and cook for about 10 minutes, until golden brown.

Step 5: Flip the chicken and continue cooking for another 5 minutes, or until the internal temperature reaches 165F (73C) when measured in the thickest part of the meat. Transfer the chicken to a large plate and cover loosely with aluminum foil to keep warm.

Step 6: In the same skillet, add the ginger, garlic, and reserved white and light green parts of the scallions. Cook over medium-high heat, stirring often, for 3-4 minutes, or until the garlic and ginger become fragrant and lightly toasted, and the scallions start to soften.

Step 7: In a small bowl, whisk the cornstarch with the remaining 1 tablespoon of water until smooth. Add this mixture to the skillet along with the soy sauce mixture from Step 2. Bring to a boil over medium-high heat.

Step 8: Reduce the heat to low to maintain a simmer and cook, stirring constantly, for about 1 minute, or until the sauce thickens and coats the back of a spoon.

Step 9: Remove the skillet from the heat. Return the chicken to the skillet, along with any juices from the plate, and toss everything together to coat the chicken evenly in the sauce.

Step 10: Garnish the dish with sesame seeds and the dark green parts of the scallions. Serve over cooked long-grain white rice.

Nutrition Facts (per serving):

• Calories: 547
• Fat: 20g (26% Daily Value)
• Saturated Fat: 5g (26% Daily Value)
• Cholesterol: 207mg (69% Daily Value)
• Sodium: 1125mg (49% Daily Value)
• Total Carbohydrates: 40g (15% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 12g
• Protein: 46g (92% Daily Value)
• Vitamin C: 3mg (4% Daily Value)
• Calcium: 124mg (10% Daily Value)
• Iron: 4mg (24% Daily Value)
• Potassium: 647mg (14% Daily Value)