Bac Ha Chicken Cooked in Ginger
Bac Ha Chicken Cooked in Ginger, tender pieces of chicken thighs, cooked in a gingery garlic broth, a delicious recipe that’s ready in 30 minutes.
Ingredients
- 3 tablespoons fish sauce
- 1 teaspoon oyster sauce
- 1 tablespoon sugar
- ½ teaspoon red pepper flakes optional
- 2 tablespoons minced fresh ginger
- 2 tablespoon minced garlic
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon grapeseed or other neutral oil
- 4 green onions white part cut into 2-inch lengths, then cut into halves, green tops thinly sliced, divided
- 1 large jalapeño thinly sliced (I did mine as a julienne, you could do that, or just slice it)
- 1 cup chicken stock
- A slurry of 1 tablespoon cornstarch mixed with 1 tablespoon chicken stock
- ⅓ cup cilantro leaves divided
Instructions
- Mix the fish sauce, oyster sauce, and sugar together in a bowl, until the sugar is dissolved. Add the garlic and ginger, mix then add the chicken pieces. Massage the marinade into the chicken until it's well covered, then let it sit for 20 minutes.
- Heat the oil in a wok or large skillet over, heat; when hot add the marinated chicken pieces; (there should not be much liquid in the bowl; if there is, do not add the liquid, only the chicken with the ginger and garlic clinging to it); stir-fry until the chicken is cooked, about 5 minutes, add the white parts of the green onion, along with the jalapeño and stir-fry for 2 - 3 minutes. Add the chicken broth and allow to simmer, vigorously, for 5 minutes; add the slurry and let thicken. Stir in half the cilantro and green onion tops; allow to wilt. Serve topped with remaining cilantro and the sliced green onion tops.
Nutrition
Serving: 1gSodium: 143mgFiber: 1gCholesterol: 28mgCalories: 158kcalPolyunsaturated Fat: 6gSaturated Fat: 2gFat: 9gProtein: 11gCarbohydrates: 11g
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