Vietnamese Ginger Chicken

Ingredients

• 2 pieces Chicken breasts (boneless, skinless, cut into strips or dice)
• 2 tablespoons Fish sauce (nuoc mam) (salty Asian sauce)
• 2 tablespoons Brown sugar (brown sugar for caramelization)
• 2 tablespoons Sunflower oil (for cooking, neutral flavor)
• 1 teaspoon Sesame oil (optional) (adds a nutty note)
• 1 piece Garlic clove (finely minced)
• 1 small Shallot (peeled and finely sliced)
• 2 cm Fresh ginger (peeled and cut into very thin strips)
• 100 ml Water or chicken broth (to deglaze the pan)
• 150 g Cooked quinoa (served as side)
• A few leaves Fresh cilantro (for garnish)

Instructions

1. Cut the chicken

   On the board, cut the two chicken breasts into strips or medium‑sized dice.

   Time: PT5M

2. Prepare the marinade

   In the bowl, mix the fish sauce, brown sugar, sunflower oil and sesame oil (if using).

   Time: PT2M

3. Marinate the chicken

   Add the chicken pieces to the bowl, coat well with the marinade and let rest for 2 minutes.

   Time: PT2M

4. Slice aromatics

   Peel and finely slice the garlic and shallot. Peel the ginger and cut into very thin strips using a mandoline or a very sharp knife.

   Time: PT5M

5. Heat the pan

   Heat the pan over medium‑high heat, add a drizzle of sunflower oil.

   Time: PT1M

6. Sauté the chicken

   Pour the marinated chicken into the pan and brown for 4‑5 minutes, stirring regularly.

   Time: PT5M

7. Add garlic and shallot

   Stir in the minced garlic and shallot, sauté for 1 minute until fragrant.

   Time: PT1M

8. Add the ginger

   Add the ginger strips, cook for 30 seconds while stirring.

   Time: PT30S

9. Deglaze and reduce

   Pour 100 ml of water or chicken broth, scrape the fond, lower the heat to low and simmer for 8 minutes until the sauce thickens slightly.

   Time: PT8M

10. Finish the sauce

    Taste and adjust seasoning if needed, let the sauce reduce another 2 minutes if not syrupy enough.

    Time: PT2M

11. Plating and serving

    Divide the cooked quinoa onto plates, place the chicken with its sauce, sprinkle with fresh cilantro leaves.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken breasts: Boneless chicken thighs
• Instead of Fish sauce (nuoc mam): Soy sauce + a pinch of salt
• Instead of Brown sugar: Cane sugar, Brown sugar
• Instead of Sunflower oil: Peanut oil, Vegetable oil
• Instead of Sesame oil (optional): Toasted sesame oil
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Shallot: Red onion
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Water or chicken broth: Diluted bouillon cube
• Instead of Cooked quinoa: Basmati rice
• Instead of Fresh cilantro: Flat‑leaf parsley

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Wok or large skillet
• Spatula or wooden spoon
• Grater or peeler (optional)
• Serving plate

Critical Steps — Do Not Skip

• Marinate the chicken long enough for it to absorb the sauce.
• Cut the ginger into very thin strips to prevent burning.
• Deglaze the pan properly and let the sauce reduce to concentrate the flavors.

Chef Tips from the Video

• Replace sunflower oil with peanut oil for a more authentic flavor.
• Add a splash of lime juice just before serving for an extra hint of acidity.
• Lightly sprinkle finely sliced fresh chili if you like heat.

Troubleshooting

Storage

Refrigerator: Store the chicken and quinoa separately in airtight containers, consume within 3 days.

Freezer: Cooked chicken freezes for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before in the refrigerator to save time on the day.
• Cook the quinoa ahead of time and gently reheat in the microwave.