This classic Viet dish, Ginger Chicken, strikes a wonderful balance between zesty, sweet and savory. The ginger is mildly spicy and wonderfully fragrant. Add in the robust marinade and you have a flavorful dish that is super easy to make. This is one of my favorites when I need to put a meal together fast. Add rice and some steamed vegetables and dinner is served. Enjoy!
Watch the video below for instructions.
Ingredients
2-inch section fresh ginger
1 lb boneless skinless chicken thighs
1 tsp oyster sauce
2 Tbsp fish sauce
2 garlic cloves, minced
1/4 small onion, finely diced
1/2 Tbsp Caramel Sauce
1 Tbsp vegetable oil
1/2 cup water
1/4 tsp ground black pepper
1 green onion, finely chopped
Directions
Peel the ginger. Cut ginger into thin slices and then into strips.
Cut chicken thighs into bite-sized pieces.
In a medium bowl combine chicken with oyster sauce, fish sauce, half of the minced garlic, half of the minced onions, caramel sauce and 1/4 of ginger strips. Marinate in the refrigerator for 15-20 minutes.
Heat wok over Medium-High heat and when hot add vegetable oil. Add the remaining onions and garlic and stir fry for 15 seconds. Add the chicken to the wok and leave the marinade behind. Spread the chicken in the wok in a single layer. Cook on each side for 2 minutes.
Add the remaining marinade and water and combine with the chicken. Cook on Low heat for 5 minutes, stirring occasionally. Add the remaining ginger and toss together. Cook for another 2 minutes. Turn off the heat. Add the black pepper and green onions.
Yields: 4 servings
I order this all the time at our local Vietnamese restaurant. Now I’ve made it myself 3 times! It’s delicious!
I love eating this at my local Vietnamese restaurant so I was excited to make your recipe! I followed it exactly, except I did buy the Vietnamese jar of caramel cooking sauce. It tasted great but it was quite watery, even with long, slow simmering with the lid off. Any suggestions to get that thick glazey sauce like in the restaurant? Thank you!
The restaurants add corn starch to the sauce to thicken it. The traditional sauce is not thick at all. I hope that helps!
Loved this recipe!!! It was fantastic. I thought that “Kho” dishes need things like carrot & potato. Also a little bit of chile?
Hi Chris,
You can add vegetables if you’d like but this kho dish does not contain vegetables. Enjoy!
I just made this and it tastes terrific!!! This is also the first time I’ve ever used fresh ginger and cooked the chicken from raw in the pan. Normally I boil the chicken to make sure it’s cooked but with the marinade I figured it’d be better as written and it sure is great! I will definitely make this one again! Thanks for the great recipes! You don’t know how nice it is to have something new to cook after over 24 years of cooking the same things! Keep up the great work!
Hi Gary,
Yeah! You like the recipe! I am a huge fan of ginger and love how aromatic it makes this dish. I am thrilled to hear you’re branching out and trying new recipes. There is no better way to wow your taste buds than with delicious Vietnamese food. Thanks for sharing your results and I hope you’ll try other recipes. 🙂
looks yumm !