I’ve been on a chinese kick this week. Had it out for lunch on Monday, made vegetable fried rice for supper last night (which I then had for lunch today), and now made a soy ginger chicken for supper tonight. Maybe tomorrow will be Mexican. In any event, I’d been wanting to try some kind of ginger chicken and after trolling the net for a recipe I had everything to make, I stumbled across this post at YumSugar. How convenient. She’s already converted it to crock pot for us! I did make a few changes to her recipe based on what I had in the house, but I found the end result flavorful and satisfying. The only big change I would make is to grate the ginger. The original recipe called for cutting it into sticks, I minced it, and I really just don’t like the chunks even though I love the flavor of ginger.
- 1/3 cup low sodium soy sauce
- 1 tablespoons brown sugar Splenda
- 5 teaspoons of minced garlic
- 1 tablespoon dried cilantro
- 1 piece fresh ginger (about 2 inches long), peeled and grated
- 5 scallions, thinly sliced on the diagonal (1 cup packed) + another 2 sliced for garnish
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon fresh ground pepper
- 4 boneless, skinless chicken breasts (frozen–if they’re already thawed, shorten the cooking time)
- 2 medium carrots, thinly sliced crosswise
- 1 tablespoon cornstarch
- Cooked white rice
- Mix the soy sauce, Splenda, vinegar, cup of scallions, garlic, ginger, pepper, and cilantro in the bottom of a 5-6 quart crock pot.
- Throw in the carrots and chicken and toss to coat (yeah even if the chicken is still frozen).
- Cook on low for 8 hours or high for 4 hours (shorter if the chicken is thawed).
- Remove the chicken to a cutting board and cut into bite size chunks.
- Meanwhile, mix the corn starch with 1 tablespoon of cold water, then add 1 cup of the liquid from the crock pot.
- Bring this mixture to a boil in a small saucepan and simmer until thickened (about 1 minute).
- Add the chicken and the thickened sauce back to the crock pot and mix well.
- Serve over white rice.