For as long as I can remember, I have been a huge fan of ginger. My first introduction to ginger was probably the ginger ale I drank as a teenager. (Other sodas were way too sweet for my tastes.) Later, I learned to use fresh ginger in cooking and candied ginger in baking. I was so enthralled with it in all its forms that I started growing ginger in my home garden, so I always had a ready supply on hand.

The tuberous stem of ginger, the rhizome, is the part of the plant that we eat. Related to turmeric and cardamom, ginger originated in Asia 5,000 years ago. Spreading across that continent, it reached the Mediterranean by the first century. It didn’t become popular in England until the 11th century. Spanish explorers brought ginger to the new world.

Here, fresh ginger is grated then cooked with garlic and scallions. Ginger brings a spicy and peppery flavor to the soy and rice vinegar sauce that enhances this weeknight chicken dish.

Ginger Chicken (adapted from allrecipes.com)  Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Makes: 4 servings

Ingredients:

• 1/4 cup packed brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/8 teaspoon white pepper
• 4 scallions, sliced
• 1 tablespoon olive oil
• 1-1/2 pounds boneless chicken, cut into individual servings
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 tablespoons fresh ginger
• 2 cloves garlic, chopped
• 2 teaspoons cornstarch
• sesame seeds for garnish
• 2 cups cooked long-grain white rice, for serving

Directions:

Thinly slice the scallions and separate the white and light green parts from the dark green parts. Set the scallions aside.

Whisk together the brown sugar, soy sauce, rice vinegar, white pepper, and 1/2 cup of water until combined. Set the sauce aside.

Heat the oil in a large skillet over medium-high until it is shimmering. Sprinkle both sides of the chicken evenly with salt and black pepper. Add the chicken to the skillet, and cook until golden brown, about 10 minutes.

Flip the chicken over and continue to cook until a thermometer inserted into the thickest portion registers 165º F, about 5 minutes.

Transfer the chicken to a large plate and cover loosely with aluminum foil to keep warm.

Add the ginger, garlic, and reserved white and light green scallion parts to the drippings in the skillet, and cook over medium-high heat, stirring often, until the garlic and ginger are fragrant and lightly toasted, and the scallions are starting to fall apart, about 3 to 4 minutes.

Whisk together the cornstarch and 1 tablespoon of water until smooth. Add the cornstarch slurry and the soy sauce mixture to the skillet. Bring the mixture to a boil over medium-high heat. Reduce the heat to low to maintain a simmer, and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 1 minute. Remove the sauce from the heat.

Return the chicken and any residual juices to the skillet, tossing to coat the pieces evenly in the soy sauce mixture. Cook for 2 minutes.

Transfer the chicken and the sauce to a serving platter. Garnish the chicken with sesame seeds and the dark green scallion parts.

Serve the chicken over rice.

Ginger brings a spicy punch to this weeknight chicken dish.  ~Linda

Ginger Chicken (adapted from allrecipes.com)  Total Time Required: 45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Makes: 4 servings

Ingredients:

• 1/4 cup packed brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/8 teaspoon white pepper
• 4 scallions, sliced
• 1 tablespoon olive oil
• 1-1/2 pounds boneless chicken, cut into individual servings
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 tablespoons fresh ginger
• 2 cloves garlic, chopped
• 2 teaspoons cornstarch
• sesame seeds for garnish
• 2 cups cooked long-grain white rice, for serving

Directions:

Thinly slice the scallions and separate the white and light green parts from the dark green parts. Set the scallions aside.  Whisk together the brown sugar, soy sauce, rice vinegar, white pepper, and 1/2 cup of water until combined. Set the sauce aside.

Heat the oil in a large skillet over medium-high until it is shimmering. Sprinkle both sides of the chicken evenly with salt and black pepper. Add the chicken to the skillet, and cook until golden brown, about 10 minutes. Flip the chicken over and continue to cook until a thermometer inserted into the thickest portion registers 165º F, about 5 minutes. Transfer the chicken to a large plate and cover loosely with aluminum foil to keep warm.

Add the ginger, garlic, and reserved white and light green scallion parts to the drippings in the skillet, and cook over medium-high heat, stirring often, until the garlic and ginger are fragrant and lightly toasted, and the scallions are starting to fall apart, about 3 to 4 minutes.

Whisk together the cornstarch and 1 tablespoon of water until smooth. Add the cornstarch slurry and the soy sauce mixture to the skillet. Bring the mixture to a boil over medium-high heat. Reduce the heat to low to maintain a simmer, and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 1 minute. Remove the sauce from the heat.

Return the chicken and any residual juices to the skillet, tossing to coat the pieces evenly in the soy sauce mixture. Cook for 2 minutes. Transfer the chicken and the sauce to a serving platter. Garnish the chicken with sesame seeds and the dark green scallion parts. Serve the chicken over rice.