- 2 tbsp vegetable oil
- 3 lb. chicken
thighs, quarteredbreast, cut into 1" pieces - 3 tbsp minced ginger
- 2 tbsp chopped onion
- 1 tbsp minced garlic
- 1 tbsp fish sauce
- 2 tbsp packed light brown sugar
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2-1 tsp crushed red pepper
- 1/4 c water
- 1 c diagonally sliced green onions (2 inches)
Add ginger, shallots and garlic; cook and stir 1 minute.
Add all remaining ingredients except water and green onions. Bring to a boil; boil 1 minute or until sauce begins to thicken.
Add water. Reduce heat to medium-low; cook 8 to 10 minutes or until chicken is no longer pink in center. Stir in green onions.
4 (1-cup) servings
This is good every time I make it. The original recipe calls for half the amount of chicken, but if I do that, it's only enough for Rodney! Maybe the recipe assumes you'll load up on rice and have salad and egg or spring rolls and some other stuff on the side? We find this is so good that we simply eat it over some steamed white rice and maybe have kimchi on the side, which adds some nice crunch and a little bit more heat. Note that breast meat tends to be a bit more dry than thigh meat. If you are finicky, go with the thigh meat.
Another great thing about this recipe is that we usually have the ingredients on hand. When I know I'm going to make this, I check to be sure we have enough ginger (you can buy it minced in a 3 oz jar in the produce section), chicken and green onions. Everything else we have anyway.
The cost:
- chicken breast: usually about $0.59-0.99 per pound if you buy whole chickens
- minced fresh ginger: I'm guessing about $3/3 oz. jar
- fish sauce: you may be able to find this at Ralph's or Stater Bros, if not you'll have to make a run to the nearest Asian market, be it Vietnamese, Korean, Japanese etc. It'll be $2-5 depending on the size you buy.
- green onions (2 inches): usually $0.60 per bunch, which is plenty.
Grand total assuming the highest price for each item mentioned above: $11.57 or $2.89 per serving.
Considering ease to make, the simple ingredients, time requirement, low-cost and fantastic deliciousness, it's a wonder we don't have this on a daily basis.
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