Ginger Chicken

Recipe:

Ingredient Notes:

• Chicken. This dish can be made with any boneless part of the chicken. This time I used breast fillets, but you can safely use boneless thighs, which are less likely to dry out during cooking.
• Ginger. In this case, only fresh ginger is suitable – it adds flavor, spice and texture to the dish. Therefore, dried ginger cannot be used instead.
• Soy sauce. Use regular soy sauce with standard salt content. If you want a darker color, add 1 teaspoon of dark soy sauce.
• Onions. Any type of onion will work – yellow, red, shallot, white salad onion. Choose according to the situation.
• Vinegar. Any vinegar with 5-6% acid – rice vinegar, apple vinegar, white or red wine vinegar.
• Sugar. I use ordinary white sugar. If you want to give the flavor a slight caramel hue, you can use brown sugar. But honestly, that flavor shade will be barely noticeable against the soy sauce and ginger.

Let’s start cooking.

Finely shred the ginger. Cover with cold water and let stand for 10 minutes.

Drain the water.

Cut the chicken into small pieces. Slice the onion into thin half-moons. Chop the garlic finely.

Sear the chicken in vegetable oil over high heat on all sides in 2 batches, 2-3 minutes each.

Transfer to a plate.

Reduce heat to medium. In the same pan, sauté the onion, ginger and garlic until golden, about 5-7 minutes.

Stir in the soy sauce and vinegar and add the sugar. Cook, stirring, until the sauce is slightly thickened, about 3 minutes.

Return the chicken to the pan, stir, and heat for 2 to 3 minutes. Remove from heat, add scallions and stir to combine.

Serve with a slice of fresh lemon.

Enjoy!