Thursday, February 5, 2015

Gar­lic, Gin­ger and Honey Chicken


Remember when I last mentioned the travels of theWanderingJew (aka theMiddleChild)?  He has recently finished the fall semester of his master's degree program in International Relations at Tsinghua University ... in Beijing, China (why Beijing?  Because Israel wasn't far enough away ).  Seriously, the whole family is very proud of him and his exploits!  I could have never move to a foreign country when I was his age (culture shock to me was when I moved from the Bronx to New Jersey).  Anyway, in his honor and to segue into a recipe for the upcoming Chinese New Year celebration, I present a slightly spicy recipe for stir-fried chicken.

The recipe my version is based on is great, but I thought it needed (IMHO) a boost from added veggies.  Plus a a spike of heat.  Speaking of heat, if you are the type who finds saltines burn your tongue, use just a touch, no more than a teaspoon of the chili sauce.  While I thought the finished sauce left a pleasing tingle on my tongue, theHubs thought flames were blasting out of his mouth.  


TIP ALERT! Fresh ginger is easier to grate if frozen solid.  And don't even bother with a veggie peeler. Buy some ginger root, seal in a freezer bag (removing as much air as possible), then toss in the freezer.  When needed for a recipe, remove from bag then remove as much of the skin as possible by scraping with a spoon.  Then grab the grater and experience grate expectations! 

I think this chicken would be great with sliced mushrooms as well, and I would have added some if I didn't need them for a soup recipe I'll post as soon as I finish photoshopping selecting the pics.  Just toss them (the mushrooms, not the pics) in the pan after sauteing the carrots.   Broccoli would be awesome, but you-know-who would have just picked out any contaminating his serving.  Toss a handful of fresh florets in along with the sauce.


Gar­lic, Gin­ger and Honey Chicken 
Based on Lavender and Lovage
Yield: 4 servings

1 Tbl. vegetable oil
2 carrots (or 15-18 baby carrots), peeled and thinly sliced on a diagonal
1 Tbl. chopped garlic (3-4 cloves)
1 lb. skinless, boneless chicken breast, cut into 1/2-inch strips
1 tsp. to 1 Tbl.  chili sauce with garlic, depending upon your heat preference
1 Tbl. honey
2 inch piece fresh ginger root, peeled and grated
2 Tbl. soy sauce (low-sodium preferred)
1 (9.5 oz.) pkg. buckwheat soba noodles, cooked according to package directions
2 scallions (green parts only), sliced on a diagonal


Whisk together the chilli sauce, honey, soy sauce and grated ginger. Set aside.


Heat oil in a medium to large skillet over medium-high heat.  Add carrots; stir-fry for 5 minutes or until carrots just starts to brown.

Add garlic; continue to saute an additional 30 seconds.


Add chicken.  Reduce heat to medium and continue to stir-fry about 8 minutes, or until barely any pink remains if chicken is cut through.  Pour in sauce.  Continue to stir-fry an additional 2 minutes or until pink no longer remains.


Divide cooked soba noodles over 4 dinner plates.  Ladle chicken and sauce over noodles.  Garnish with sliced scallions and serve.

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