Search the internet and you see so many different varieties of Ginger Garlic Chicken. This one is my favorite and it goes well with noodles and steamed rice.
I love ginger and garlic and the aroma that fills the kitchen when it is saute in oil is one thing which I love about Asian cooking.
The dish is mildly spicy and the slightly tangy taste comes from the tomato sauce added to it.
The delicious garlic, ginger and soy sauce marinade adds flavor to the dish. And no way it isn’t going to be one tasty meal.
I’m participating in the #AtoZChallenge and I’m posting 26 easy Chicken Recipes making your mouths water and tempting you to cook up a storm! My sole aim is to make my husband miss my food (and me of course) as he is away since nine months. Perks of being an Army Officer!
I hope you come back again tomorrow!
Meanwhile, here are 26 Army Wife stories to read on my Tomato Blog!
I’m on co-host Pam’s Unconventional Alliance Team along with Parul from Happiness and Food, Rajlakshmi from The Twinkle Eyed Traveler, and Destiny’s Child and Claire from A Field Trip Life
- 500 gms Boneless Chicken cut into strips
- 1/2 cup Onion finely chopped
- 1 big piece ginger finely chopped
- 10 cloves garlic finely chopped
- 1 tbsp Ginger Garlic paste
- 1/2 cup Spring onion finely chopped
- 1 tsp soy saucce
- 11 tsp tomato sauce
- 1 tsp Chilli sauce
- 1 tbsp oil
- 1 tsp Corn flour
- 1/2 cup chicken stock/water
- Salt to taste
- 1/2 cup oil for deep fry
- 1 egg beaten
- 3 tsp Corn flour
- 1/2 tsp Ginger Garlic paste
- 1/2 tsp soy sauce
- Salt to taste
- Marinate the chicken strips with the ingredients mentioned for marinade, for 30 mins.
- Deep fry the chicken strips and remove.
- In a pan, add a tbsp on oil and ginger, garlic, onion, spring onion whites and half of the spring onion greens. Saute.
- Add sauces and saute in high flame for a minute.
- Add the fried chicken pieces, salt and mix well.
- Mix cornflour in chicken stock and add to the pan.
- When it thickens, remove from fire.
- Serve hot garnished with spring onion greens
I love anything that is remotely asian! 🙂
I bet this is delicious. I love ginger, so I’m trying this 🙂
@JazzFeathers
The Old Shelter – Jazz Age Jazz
I love that you put such tempting pictures of the chicken.
Oh by the way, I tried making pepper chicken once and it turned awesome. (In case you need idea for an alphabet ;))
Love the spicy recipes you are posting.
mmm… lovely Shalini, will be making this soon
This looks delicious and so easy! Might make it this weekend!
betty
http://viewsfrombenches.blogspot.com/
Oh I love this! Truly one of my favourite chicken dishes 😀 :D.
Looks yummy …in the PIC .
Another yummy dish this looks like. Now I crave for chicken.
Boneless chicken? 😀 OK. That’s appealing to me 😛 😉 Looks yummy. I’m passing the recipe to Dad who’s the chicken chef of the house.
Although, am a veggie but this looks yumm… 😉
Oh… this looks SOOOO good! You’re posts will get me cooking in no time I see! Delumptious!
Where Chinese chicken dishes are concerned, I feel a bit of sweetness or tanginess is definitely permitted as opposed to our own blend of spices. A big fan of both individually, I honestly dont remember trying garlic & ginger chicken as a single dish.
Maybe they used the same recipe and just called it garlic chicken or ginger chicken alone for me 😀
Ah! That smell of ginger and garlic…love the styling of the photograph with the blue stone jewellery!
I am totally trying this recipe! My hubby is part Japanese, and I think this will hold up to his standards. 🙂
I love that fragrant aroma while sauteing ginger and garlic. This looks almost too good to be true. Lovely pics as always Darling 🙂
Yay. Thanks very much, Aathira 🙂
I love the Ginger Garlic Chicken but in those tempting pictures above what I love most is the way you’ve styled those pieces of blue stone jewelry and that Mickey mouse-Minnie mouse plate. I want that plate, like NOW 😀
Another yummilicious recipe *drools*
My husband teased me when I bought that plate 😛
And yes, thanks. I was trying to style it different this time. Good that it came out okay 😛
Thanks again, ME!