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GINGER CHICKEN

This ginger chicken is one of my favorite ways to prepare an easy and healthy stir fry.  My version uses both dried ginger and fresh ground ginger giving it a double punch!  I love cooking Asian food at home because it makes me feel like I am indulging in take-out. Only, my at home version is healthier, quicker, and budget-friendly! Any time I am craving something tasty and “splurge-worthy” I pull out my Asian ingredients and whip up a stir fry (such as my 5-Spice Chicken Stir Fry).

I do give quite a bit of space in my small tiny pantry to some staples such as rice wine vinegar, Braggs liquid aminos, ground ginger, and sesame oil. Using these as staples you can easily change up the final outcome of the stir fry depending on how you layer these ingredients and what else you add in.In this ginger stir fry I use sugar free apricot preserves and a touch of corn starch to create a thicker, velvety glaze sauce. This is a nice change up from my usual stir frys!  The fresh ginger adds a nice pop that you just can’t fully reach with dried alone. So make sure you make a trip to the market if you need to pick up some fresh ginger root.  I like to store my ginger root in the freezer to keep it fresh.  Just pop it into a Ziploc sandwich bag and squeeze all of the air out before putting it in your freezer.  Once it is frozen you can grate it with a micro plane the same way you normally would and you will get a beautiful “snow-like” sprinkle of the grated ginger.

When you are shopping for rice wine vinegar make sure you buy the “unseasoned” version. Rice wine is offered in seasoned, which has added sugars….so check the ingredients and nutrition info if you are unfamiliar with these label terms.

The nutrition info for a single serving exactly as I prepared on my recipe is roughly 198 calories (10.1 C/5.6 F/26.8 P). This will change with specific ingredients used and how many servings you eat in one sitting. For a full complete meal you may want to add some jasmine rice, additional vegetables, or buckwheat soba noodles (as shown in photo). This recipe on it’s own without any addition makes a great mini meal for a mid-day snack as well.

Ginger chicken stir fry using sugar free apricot preserves garnished with sesame seeds and scallions served over a bed of buckwheat soba noodles

Ginger Chicken

Christine Willers
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course
Servings 4 servings

Ingredients
  

  • 1 pound boneless skinless chicken breast cut into thin strips about 2” long
  • ⅓ cup Smuckers Sugar Free Apricot Preserves 102 grams
  • 1 ½ tsp cornstarch
  • 2 tsp sesame oil
  • 3 tsp Bragg’s Liquid Aminos
  • 2 tsp unsweetened rice wine vinegar
  • 1 tsp ground ginger
  • ½ tsp salt
  • 2 tsp avocado oil
  • 1 tbls fresh ginger root finely grated
  • 2 cloves garlic finely grated
  • 1 oz scallion chopped on bias divided
  • 1 tsp black and white sesame seeds for garnish optional

Instructions
 

  • In a sandwich size Ziploc bag combine the apricot preserves, cornstarch, sesame oil, Bragg’s Liquid Aminos, rice wine vinegar, ground ginger, and salt. Close the bag and mix the contents together well by massaging with your hands. Add the chicken strips into the marinade and massage again to coat all of the chicken pieces. Let marinate for 3-5 minutes.
  • Heat a large skillet over medium/high heat. Add the avocado oil ginger, garlic, and half of the scallions (reserving the other half for garnish). Cook for a few minutes until fragrant, stirring often with rubber spatula.
  • Add the chicken and all of the marinade into the pan and bring marinade to a boil. Cook until the chicken is cooked all the way through, reducing heat if necessary and stirring frequently. Remove from heat once cooked through and garnish with remaining scallions and sesame seeds.

Video

Keyword Ginger Chicken