Sweet Five-Spice Ginger Chicken
This chicken dish is really easy to prepare and has just a few ingredients, but it's full of flavor and makes a quick, satisfying and economical weeknight meal. Take a cue from its Vietnamese roots and serve it with plain steamed white rice, sliced tomato, cucumber, lettuce and a bit of Nuoc Cham (dipping sauce) for drizzling if desired.
- 1-1/4 lb boneless, skinless chicken thighs
- 1/2 teaspoon five-spice powder
- 1-1/2 tablespoons fish sauce
- 1-1/2 tablespoons soy sauce
- 1-1/2 tablespoons honey
- 2 tablespoons vegetable oil
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 3 medium scallions, sliced
- Freshly ground black pepper to taste
Trim any excess fat from the chicken thighs and cut them into bite sized pieces. Season with the five-spice powder and mix well to coat evenly.
In a small bowl, whisk together the fish sauce, soy sauce and honey until well combined. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and ginger, and stir fry just until fragrant, about 1 minute. Add the chicken and stir-fry for about 3 minutes, until the chicken is golden brown and cooked through.
Add the fish sauce mixture and scallions. Toss to coat the chicken thoroughly and cook for about 1 minute until the sauce is slightly thickened. Season to taste with freshly ground black pepper. Serve immediately.
Makes 4 servings
The sauce in this recipe just coats the chicken. You can serve extra fish sauce alongside, or make up a batch of Nuoc Cham (recipe follows) to serve over the rice, lettuce, tomatoes and cucumbers.
- Nuoc Cham
- 1/2 cup hot water
- 3 tablespoons sugar
- 1 or 2 cloves garlic, pressed or very finely minced
- 1/4 cup fish sauce
- 1/4 cup fresh squeezed lime juice
- 1 teaspoon chili-garlic sauce (use this quantity to start - add more to taste)
- 2 tablespoons shredded carrots (optional)
Combine all ingredients, stirring until sugar is dissolved completely.