Ginger Garlic Chicken

24 Jan

I set out to make a lighter version of General Tso’s chicken but ended up turning it into this dish based off of the ingredients I had on hand. This cooking method is perfect to get the sauce to stick to the chicken.

Time: 45 minutes              Serves: 4


  • 1 cup uncooked rice (I used Basmati)
  • 2 cups chicken stock (optional – see directions)
  • 1 pound snow peas or sugar snap peas, trimmed & cut in half
  • 1/4 cup cornstarch
  • 4 garlic cloves, sliced
  • 2 tsp fresh ginger root, peeled & grated
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • pinch crushed red pepper flakes
  • 1 egg
  • sea salt & black pepper, freshly ground – to taste
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp vegetable oil

How to make it

  • Cook rice according to instructions on package, using chicken stock in place of water if you choose.
  • In a large bowl, combine 1 tbsp cornstarch and 1/2 cup cold water until smooth. Add peas, garlic, ginger, sugar, soy sauce, and red pepper flakes. Toss well to combine and set aside.
  • In another bowl, whisk egg with remaining 3 tbsp cornstarch, salt & pepper. Add chicken. Toss to coat.
  • Heat 1 tbsp of oil in a large skillet over medium heat. Take about half of the chicken pieces (shake off excess coating) and add to skillet. Cook until golden, turning occasionally, for about 8 minutes. Transfer to a plate and repeat with remaining oil and chicken.
  • Add snow pea mixture to skillet. Cover and cook until sauce thickens, about 3 minutes. Return chicken to skillet and toss to coat. Serve with rice.

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