Ginger Chicken with rice and steamed vegies.
This is a new recipe that I hadn’t tried before. It was tasty and the chicken was kind of poached which is nice for a change.
Ginger Chicken
(Nadine Hughes)
4 chicken breasts
250ml/8oz chicken broth
60g ginger, thinly sliced ( I substituted minced ginger from a jar)
4 green onions, thinly sliced
1 green chilli, deseeded and thinly sliced (left this out so it was kid friendly)
1 tablespoon soy sauce
2 teaspoons lemon juice
1/2 teaspoon sugar
Sauce ingredients
1 teaspoon fish sauce
3 green onions, thinly sliced
1 red chilli, deseeded and thinly sliced (left it out)
60g sugar snap peas (not sure where these fit in. I ended up steaming them and serving them on the side with some steamed green beans and carrots)
coriander to garnish
Preheat oven to 350F/180C.
Place chicken breasts and broth in a large, shallow pan. Add enough cold water to cover chicken
Bring to a boil, reduce heat and simmer for 10 mins. Remove chicken and allow to cool, reserving liquid in pan
Simmer liquid until reduced by ½ (about 10 mins)
Add remaining sauce ingredients to pan and remove from heat.
Slice chicken breasts and arrange on a large piece of foil. Place ginger, onions and green chillies on foil.
Mix soy sauce, lemon juice and sugar, stir until sugar is dissolved. Pour over chicken. Fold foil over and around chicken to make a parcel. Bake for 15 mins.
Serve with noodles or rice.
