Ginger Chicken Recipe with Spicy Steamed Cabbage
Quick and easy tender, juicy chicken sautéed in fresh ginger and spicy Thai chilis. Serve it with spicy sautéed cabbage and steamed rice for the perfect Chinese meal.
Ginger Chicken Recipe with Spicy Steamed Cabbage
Quick and easy tender, juicy chicken sautéed in fresh ginger and spicy Thai chilis. Serve it with spicy sautéed cabbage and steamed rice for the perfect Chinese meal.
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Ginger Chicken
Sautéed Spicy Cabbage
Instructions
Ginger Chicken
  1. Prepare all ingredients before cooking. Wash and chop the chicken thighs into 1/2 inch cubes.
  2. Preheat the pan on high heat for 30 seconds. Add olive oil, ginger, and chicken, sauté 2 minutes and reduce heat to medium.
  3. Sprinkle in the turmeric, stevia, 1/2 teaspoon salt, and Thai chili pepper, stirring to combine. Cover and cook on medium-low for 15 minutes.
  4. Stir in the fish sauce, remaining 1/2 teaspoon salt, and Sichuan peppercorn. Increase heat to high, sauté for 1 minute. Transfer to a bowl and serve with rice.
Sautéed Spicy Cabbage
  1. Peel off and discard the outer layer of cabbage leaves. Slice and chop cabbage into 2-inch pieces. Set aside.
  2. Preheat skillet for 1 minutes on high. Add oil, peppercorn, dried chili pepper, and cabbage. Sauté together for 3 minutes to coat cabbage with oil and infuse flavors.
  3. Add salt, soy sauce, and sugar. Toss together until cabbage is evenly coated. Add 1/8 cup water, cover, and steam 2 minutes or until cabbage is slightly soft but still crunchy.
  4. Remove from heat and transfer to a plate or bowl. Serve hot.
Recipe Notes

Ideas and Suggestions!

  • Dark meat is needed for this recipe since it hold’s it juice. Using white meat will dry out faster and not create liquid during the cooking process.
  • If you don’t have Sichuan peppercorn, you can substitute it with regular peppercorn. It will have a slightly different taste but will still be delicious.
  • Omit the dried chili pepper if you like it without spice. Use only 1 for mild heat or 2 for spicy.

Suggestion:

  • If you want to increase the flavor of this dish, cook on low for 10 minutes more. Because it is dark meat you can cook it longer and it will increase the over all flavor of the dish. Increase the high heat, uncover and continue to cook until the sauce thickens a bit more. This leaves all of the flavor on the meat and not wasted in the liquid.

In Chinese cooking, we like to keep all of the flavors in the food itself and not in the excess liquid.

Recipe by Rachel Huang for www.culinarybutterfly.com

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