Recipe

Vietnamese-influenced Ginger Chicken Recipe

	Fabulousfrock / All my dishes 10 months ago I adapted this from a recipe for Vietnamese lemongrass chicken. I don't always have lemongrass on hand, so I used ginger instead for an easy alternative. Prep:15m Cook:15m Servings:2	Fabulousfro
	vietnamese fast chicken

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joe1155

Ingredients

1 lb. skinless boneless chicken, cut into 1-inch pieces

1 T. fish sauce

1 T. dark sesame oil

2 t. grated ginger

1 t. sugar

2 t. cornstarch

1 bunch scallions, sliced

2 garlic cloves, minced

1 head broccoli, bite-size pieces

1 red pepper, cubed

Peanut oil, as needed

1 T. fish sauce

1 T. brown sugar

1/4 c. water

Directions

Combine the chicken with the next 5 ingredients. Marinade for 2-24 hours.

Mix the last three ingredients until the sugar dissolves, and set aside.

Saute the scallions and garlic in the peanut oil over medium heat.

Add the broccoli and red pepper and continue sauteeing until the vegetables have started to soften and their colors turns bright. (You can, of course, substitute any other vegetables you wish such as onions, green beans, carrots.)

Put the vegetables aside in a bowl and add a little more peanut oil to the pan. Add the chicken and marinade and turn the heat up to med-high. Sautee, stirring almost continuously, until the chicken is done. (When none of the chicken appears pink anymore, you're basically there, just give it another minute to be on the safe side.)

Lower the heat. Add the veggies back in, along with the mixture of water, sugar and fish sauce. Scrape up the browned bits in the pan with spatula. Cook until sauce has thickened and veggies are softened to your liking.

Serve with rice or rice noodles.

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