Ginger Chicken

Directions

Serves Four
Time:  Marinade at least 30 minutes or up to 24 hours; Cooking time – 30 minutes Preparation

3 pounds boneless skinless chicken thighs trimmed of excess fat
½ inch fresh ginger grated on a microplane
2-3 cloves garlic, smashed and minced
¾ cup tamari sauce or low sodium soy sauce
½ cup apple cider vinegar
½ – ¾ teaspoon red pepper flakes (depending on how spicy you like it – or leave it out if you don’t like spice)
1 tablespoon freshly ground black pepper
Salt to taste (but tamari or soy sauce is a bit salty already – so go easy on this)
1 teaspoon sugar or 1 tablespoon honey

Method:

Cube chicken into bite-sized pieces.  Remove any large amounts of fat with your knife.  The pieces don’t have to be perfectly uniform – approximate sizing is just fine.  Combine ginger, garlic, tamari sauce, vinegar, red pepper flakes, black pepper, salt and sugar or honey in a small mixing bowl ensuring it’s thoroughly combined.  In a large plastic bag (1-gallon zip lock bag works great), add chicken and pour marinade.  Seal and place in refrigerator for no less than 30 minutes…but you could let it sit overnight or all day if you wanted to.

Heat a skillet over medium high heat and add 2 tablespoons vegetable oil.  Add chicken and marinade.  Cook until chicken is cooked completely through, but still tender – about 15 minutes.  Check by slicing one of the larger pieces in half.  If there is ANY pink, it must be cooked longer.  Serve over jasmine rice and enjoy!