Ginger Chicken Recipe

Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4

For Marination
850 gms Chicken breast boneless, cut into strips,
Salt to taste,
½ tbsp Oil,
1 tsp light Soy sauce,
½ tsp Vinegar,
½ inch Ginger, peeled, julienned,
½ tsp Black peppercorns, crushed,
1 tsp Red chili sauce,
1 tsp Tender Coriander stem, finely chopped,

For Ginger Chicken
1 ½ tbsp Oil,
2-4 Garlic cloves, chopped,
1 Green chili (less spicy, roughly chopped)
1 medium size Onion, dice,
Marinated Chicken,
1 inch Ginger, peeled, finely julienned,
Prepared Sauce Mixture,
1 medium size Carrot, peeled, slice,
¼ cup Spring onion (Scallion, roughly chopped)
¼ tsp dark Soy sauce,
1 tbsp Cornstarch slurry,
1 tsp Toasted Sesame oil,
1 tbsp Spring onion, chopped,
¼ tsp Black peppercorns, crushed,

For Sauce
½ tbsp Tomato ketchup,
1 ½ tsp light Soy sauce,
⅓ cup Water,
1 tsp Red chili sauce,
½ tsp Sugar,
1 ½ tsp Cornflour,

For Garnish
Spring onion, chopped,
¼ inch Ginger, peeled, finely julienned,
Coriander sprig,

For Marination
In a bowl, add chicken, salt to taste, oil, light soy sauce, vinegar, ginger, crushed black peppercorns, red chili sauce and tender coriander stem.
Marinate well and keep it aside for further use.

For Sauce
In a bowl, add tomato ketchup, light soy sauce, water, red chili sauce, sugar, cornflour and mix well.
Keep aside for further use.

For Ginger Chicken
In a wok or kadai, add oil once hot, add garlic cloves, green chili, onion and saute it on high flame.
Add marinated chicken and stir fry it for 4-5 minutes.
Add ginger and cook on medium flame for 4-5 minutes. Add prepared sauce mixture.
Add carrot, spring onion and give it a mix . Add dark soy sauce, cornstarch slurry and cook.
Finish it with toasted sesame oil, spring onion and crushed black peppercorns.
Once the chicken is cooked, transfer it into a serving dish, garnish it with spring onion, ginger, coriander sprig and serve hot with steam rice.

(Recipe By Chef Ranveer Brar)

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