Garlic Ginger Chicken


I love the salty sticky umami flavors of Garlic Ginger Chicken. Served with steamed broccoli and Basmati rice it's an awesome dish made easier with Epicure's General Tao seasoning pack. If you don't have the seasoning pack replace it with 2 minced garlic cloves, 2 sliced green onions, a good pinch of crushed red pepper, 1/2 tsp freshly ground black pepper and 2 tbsp ginger cut into thin matchsticks. I hope you enjoy this dish as much as we do.

Garlic Ginger Chicken

Preheat oven to 400 degrees

1 1/2 lbs boneless skinless chicken thighs

1 Pack Epicure General Tao seasoning

(or replacement listed above)

1/4 c low sodium soy sauce or Tamari

1/4 c coconut or brown sugar

2 tbsp rice vinegar or white vinegar

1 tbsp matchstick cut ginger

2 tbsp sesame seeds

2 green onions, thinly sliced

Preheat oven to 400 degrees. In a bowl combine General Tao Seasoning, Soy Sauce, coconut sugar, vinegar, ginger and 1/4 c water. Trim chicken thighs of excess fat and place in a zip top bag. Pour marinade over and marinate 1-4 hours. (Don't have time to marinate? No worries, the dish will still be excellent!) Place chicken and marinade in a heavy skillet - I use my 10" cast iron skillet. Place in oven. After 10 minutes turn chicken over and cook for another 10 minutes. Remove from oven and turn on broiler. If sauce is thin remove chicken and boil until it is a thick glaze. Replace chicken in pan, turning to coat. Cook under broiler until chicken begins to char. Top with sesame seeds and sliced green onions. I serve with Basmati Rice and steamed broccoli. Enjoy!


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