Ginger Chicken with Carrots

As promised in the Glazed Joi Choi recipe, a delicious chicken marinade. This only gets  better with time, but you only need to marinate the chicken for 4-8 hours if you’ve got yourself a time crunch. Fresh Napoli carrots can be added right at cooking time.
1/2 cup soy sauce
1/4 cup honey, molasses, or brown sugar
3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
1 tablespoon finely chopped garlic (from about 5 medium cloves)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
1 lb chicken breast, thighs or preferred cuts, cut to 2 inch sized pieces
4 large carrots
In a medium sized mixing bowl combine marinade ingredients, and add the chicken. Massage the meat for a moment to work in the sauce, and place in a covered container in the refrigerator for 4 to 8 hours, overnight is ok too.
Wash and chop carrots in to large round pieces. Heat 1 teaspoon sesame oil over medium high heat in a large pan, adding carrots. Drain the marinade juices from chicken into pan and cook carrots for 1-2 minutes, until it’s sizzling and you’ve turn the carrots once. Add chicken and cook for about 4 minutes. Turn the chicken pieces and cook for another 4 minutes, then cover and cook for a final 5-6 minutes. Chicken should be white when cut into but still juicy.
Note: When starting out with cooking chicken I like to have a meat thermometer to test the meat. Safe chicken internal temps are from 165-180 degrees Fahrenheit, but overcooked chicken often looses it flavor and succulence so it’s good to practice getting it to a safe temp without overcooking. Using a meat thermometer the first couple times until you get a feel for what finished chicken looks and feels like it definitely worth the effort, both for safety and for flavor.

| December 17th, 2012 | Posted in meat dishes, Recipes, Roots |

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