25 minutes
A zesty and aromatic stir-fry dish featuring chicken, ginger, and a peppery-sweet sauce, garnished with fresh cilantro.
tablespoons
Shallots, halved and sliced thin
each
Fresh Ginger, grated
teaspoons
Dark Brown Sugar
cups
tablespoons
tablespoons
Asian Chili-Garlic Sauce
tablespoons
Coarsely Ground Pepper
teaspoons
Boneless Skinless Chicken Breast, trimmed and cut into ¾-inch pieces
0 lb
Fresh Cilantro, coarsely chopped leaves and stems
cups
1. Heat Oil
Start by heating the vegetable oil in a 12-inch nonstick skillet over medium-high heat until it shimmers.
2. Cook Shallots and Ginger
Once the oil is ready, add the sliced shallots and grated fresh ginger to the skillet. Cook them for about 2 minutes, stirring occasionally, until they become fragrant and the shallots are just beginning to soften.
3. Create Sauce
Stir in the dark brown sugar, fish sauce, unseasoned rice vinegar, Asian chili-garlic sauce, and coarsely ground pepper. Bring the mixture to a simmer, stirring well to dissolve the sugar completely. Cook for about 5 minutes until the sauce reaches a thick, syrupy consistency.
4. Cook Chicken
Add the pieces of boneless, skinless chicken breast to the skillet, stirring them into the sauce. Cook the chicken for 5 to 7 minutes, or until it is cooked through.
5. Garnish and Serve
Once the chicken is fully cooked, sprinkle the chopped fresh cilantro leaves and stems over the stir-fry. Serve hot and enjoy!
Swap chicken for thinly sliced beef and add Szechuan peppercorns and chili oil for that characteristic mala (numbing and spicy) flavor.
Use shrimp instead of chicken and focus on broccoli as the main vegetable. A bit of lemon zest added to the stir-fry sauce can bring a fresh zing that complements seafood well.
Although chicken is the protein of choice, you can switch it out for thinly sliced beef, shrimp, or tofu for a different taste and texture. Ensure that you adjust cooking times accordingly.
Use a variety of mushrooms and asparagus, and perhaps a splash of white wine in the sauce for an earthy and slightly sophisticated variant.
For a vegetarian twist, use firm tofu as your protein and green beans for your veggie. Incorporate a bit of turmeric and cumin for a slightly Indian-inspired flavor profile.
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