Recipe

		Gooey Ginger Chicken
		Serving Size - 4
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

1 (2-inch) piece ginger

2/3 pound boneless, skinless chicken thighs, cut into bite-sized strips

2 Tablespoons vegetable oil

2 teaspoons minced garlic

1/4 yellow onion, thinly sliced lengthwise

1 teaspoon chopped fresh red chilies or dried chili flakes

1 1/2 Tablespoons fish sauce (optional)

2 teaspoons sugar

1/4 teaspoon salt

1/2 Cup chicken broth

1 Tablespoon brown sugar

2 scallions, cut into 2-inch lengths

6 sprigs cilantro, cut into 1-inch pieces

1. Peel the ginger and cut on the diagonal into 1/8-inch-thick slices. Take a few slices and finely chop enough to measure 1 tablespoon. Combine the minced ginger and the chicken in a bowl. Set aside to marinate for 30 minutes. 2. Heat the oil in a large skillet over moderate heat. Add the garlic, onion, and chilies and stir until fragrant, about 10 seconds. Add the chicken, ginger slices, fish sauce, sugar and salt and stir for 2-3 minutes. 3. Add the chicken stock and brown sugar and reduce the heat to a simmer. Cover and cook until the chicken is done halfway, about 5 minutes. Uncover and continue cooking until the sauce is thickened, another 5 minutes. Stir in the scallions. Transfer to a serving dish. Garnish with cilantro and serve. The chicken can be served with a vegetable dish and steamed rice (which other people are providing).