Fresh Ginger Chicken Recipe: A Spicy Second Course!

When you want to cook a second course that is very simple but has a touch of original taste, why not focus on chicken with fresh ginger?

Chicken with fresh ginger is a very simple second course: basically it is a simple chicken breast cut into bite-size pieces or strips, together with the tasty and very aromatic touch of ginger, which will give that flavor original to such a classic dish that comes from the Far East. The whole is then completed by a slight bittersweet notethanks to the addition of vinegar and soy sauce.

Ginger Chicken
Ginger Chicken

Preparing Fresh Ginger Chicken Recipe

  1. First, peel the fresh ginger root with a vegetable peeler. Once it is clean, grate it with the help of a grater coarse grater or cut it into thin strips.
  2. Finely chop the onion and set aside.
  3. Take the chicken breasts and cut them into strips or bite-sized pieces.
  4. Pour a few tablespoons of extra virgin olive oil into a pan, add the chopped onion and ginger. Let everything fry well, then add the chopped chicken.
  5. Let it cook for a few minutes, making the meat brown on the outside, then lower the heat and add the soy sauce and vinegar to the pan.
  6. On the side, mix about half a glass of water with the cornstarch, so that it dissolves completely, then add the liquid to the pan and mix everything well, adding salt and pepper.
  7. Mix the chicken well while it is cooking, taking care not to dry the sauce too much (you can add more water if necessary).
  8. After about 15-20 minutes, the second meat dish will be ready to be served on the table, perhaps accompanied by excellent basmati rice, to make it a single and substantial dish.

As an alternative to fresh ginger you can also add some a little powder or already finely cut and put in jar. Pay attention only to the quantities, the final result could become too pungent if you are not used to using this spice, for this reason we recommend adding it gradually in order to evaluate yourself according to your palate.


We recommend keeping the chicken, with all its juices, in the fridge in a special container with a lid and for up to 2-3 days. We do not recommend freezing in the freezer.

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