The name says it all. The levels of flavor surrounding the Chicken in this dish are amazing. The recipe is really easy to prepare, and can either be cooked in a pot on the stove, as we did, or in a slow cooker over several hours. Either way, this is a real winner.
From our kitchen to yours. Enjoy the adventure.
|Soy Ginger Chicken|
1/3 cup Soy Sauce
2 Tbsp Dark Brown Sugar
6 cloves Garlic
2/3 cup Cilantro, fresh, coarsely chopped
1 pc Ginger Root, about 2” long, peeled and thinly sliced
5 Scallions, thinly sliced on the diagonal, 1 cup
1 Tbsp Balsamic Vinegar
1 tsp Coriander, ground
½ tsp Black Pepper, freshly ground
4 Chicken Breasts cut into 1” x 2” pieces, boneless, skinless
4 Chicken Thighs, halved, boneless, skinless
2 Carrots, sliced, leave peel on for added flavor
1 Tbsp cornstarch
2 cups, cooked, Brown Rice or Jasmine Rice
3 Tbsp Olive Oil
1/3 cup Chicken Broth, non-fat, low-sodium
In a large pot, stir together Soy Sauce, Sugar, Garlic, Cilantro, Ginger, ½ cup of Scallions, Vinegar, Coriander, Carrots, and Pepper. Set aside.
Meanwhile, in a large saucepan, heat Olive Oil and Chicken Broth over medium high heat. Add Chicken and Sauté until heated through, about 4 minutes.
Add Chicken and all juices to the Veggie pot and cook in low heat for about an hour.
When mixture has been cooking for about 50 minutes whisk Cornstarch and 1 Tbsp of Water in a small mixing bowl. Ladle 1 cup of juice from the large pot into the Cornstarch mixture and whisk to combine. Pour into a small saucepan and bring to a boil. Cook until thickened, about 1 minute. Add to large pot and stir to combine. This will somewhat thicken the sauce.
Serve with Rice and garnish with Cilantro and remaining ½ cup of Scallions.
Yields 4 servings, about 2 cups each. PointsPlus value per serving is 10, including the Rice. Prep time is 15 minutes. Cooking time is about 1 hour and 10 minutes. Level of difficulty is Easy.
Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.
Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate.
Photo by Barry Baruh