Ginger Chicken Recipes

Total Time: 30 Minutes

Yield: 6 Servings

Ingredients:

• 4 carrots
• 2 green bell peppers
• 4 Tbsp sliced ginger root
• 1 onion
• 3 chicken legs and thighs
• 1 Tbsp olive oil
• 2 cups boiling water
• 2 chicken bouillon cubes
• 2 tsp corn starch
• salt and pepper to taste
• 1 1/2 cup uncooked rice

Steps:

1. Clean the carrots and slice them into long, thin pieces. Each piece should be about 3 inches long.

 
2. Clean the ginger roots and slice them into long, thin pieces. Make the ginger root slices the same length as the carrot slices.

 
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3. Clean the bell peppers and remove seeds. Slice the peppers into thin slices or small pieces.

 
4. Clean the onion and cut into thin pieces or dice the onion.

 
5. Take the bones out of the chicken legs and thighs. Remove the skin and cut the chicken into bite size pieces.

 
6. Clean and cook your rice. I use a rice cooker to prepare my rice. However, you can always cook your rice in a covered pot on your stove.
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7. Add the diced chicken to your wok. Add 1 tablespoon of olive oil to the wok. Quickly fry the chicken on high heat.

 

 
8. Add the chicken bouillon cubes to the boiling water. Dissolve the chicken bouillon cubes.

 
9. Add the corn starch to the chicken broth in your measuring cup. Stir vigorously to remove any lumps.
10. Once the chicken is cooked, add the sliced ginger, carrots, bell peppers and onion to the chicken.

 
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11. Stir fry on high heat for 4 minutes.

 
12. Add the corn starch and chicken broth mix and to the wok. Continue cooking for another 3 to 4 minutes or until the sauce thickens.

 
13. Season to taste. Serve with white rice.