Chicken With Garlic-Chili-Ginger Sauce

Melissa Clark never steers you wrong. This is a really good recipe: I'm a slow chopper so it took more than 30 min., but came out delicious and was super easy. The leftovers were even better: re-heated the rice and chicken in the broth like a soup, heaped on a generous amount of cilantro, basil, and scallions. Yum.

I wish the convention of expressing an amount of ginger in inches would be changed to estimate a volume. Ginger varies widely in diameter, so 5 inches of skinny ginger would be a very different amount from 5 inches of fat ginger. (I have a similar peeve about indicating garlic by the number of cloves.) I usually estimate about a half tablespoon of ginger per inch, so this would be one T of rounds and 4 T of chopped. Do others here have a solution?

I completely agree with James. As a leftover the flavors have gained in intensity, don't hesitate to make before you need to serve. Use any fresh spice or topping that you would use for pho, thai basil was great. This is a perfect dish!

This is gorgeous if you like spicy - and we do. Quite honestly I now make a double, triple, or quadruple batch of the ginger/garlic/ jalapeño mix - it seems to keep well. Then when I need dinner fast I just heat broth, throw in whatever vegetables I have, some shrimp or slices of a rotisserie chicken, and dinner is done. The soy/sugar is essential to add depth although I sub stevia for sugar; so are herbs - basil, mint, cilantro. It’s like great pho.

This was absolutely delicious, the flavours were extremely well balanced and there was a very pleasant amount of heat. I made the half the amount as written, I only kept the amount of broth the same which was a good choice because it is also great on its own.

I wanted to tone down, and not eliminate, the spiciness of this dish. I followed the recipe except for reducing the number of jalapenos from 4 to 2: One in the broth, and one in the garlic-chili-ginger sauce. We could detect the heat, but it not overwhelm my children's taste buds. I would also note that I used my very sharp Austrian mandolin for all of the slicing.

WOW midway through making this, after having used cutting boards, pans, utensils, blender, I thought this was going to be a disaster, but then when I took the first bite... heaven. Absolutely giddy with how delicious it was. (Took way longer than 30 mins tho, esp w/cleanup) Not sure why you're going through the process of making the garlic-chili-ginger sauce just to serve it on the side, though-- lightly drizzle and mix that shit in. I also added roasted Brussels sprouts; it was good.

This is utterly delicious—so much so that I’ve come up with a way to get it on the table quickly and more often. I make double or triple quantities of the jalapeño mix and the soy/sugar mix (I use brown Truvia instead of sugar). It all keeps well in the fridge. Then I just put some broth—TJ’s ginger-miso or chicken—on to boil, throw in some protein (chicken, tofu or fish; rotisserie chicken is handy here) and lots of veggies. Ladle the jalapeño mix, soy mix, and herbs into each bowl. Mmmmmmm!

Aka English Cucumber. It is longer and thinner with a very thin skin, better for slicing and salads. You can find at most grocery stores.

I've been looking for quick light dinners for weeknights that don't leave me feeling like collapsing on the couch after I eat. This is perfect. Poaching the chicken gently makes it super tender and is dead easy. I wasn't sure the raw blended salsa would be edible but it provides great contrast and colour in the dish. And yes, as others have mentioned, leftovers were fantastic, making a drool-worthy work lunch the next day. Something I will be making again.

Made this last night and followed recipe with minor changes - added slivered Chinese cabbage to the toppings and substituted fresh mint for cilantro. Since I was taking it to a debate watch pot-luck cooled the stock, sliced the poached chicken and let it rest in the stock for transportation. Prior to serving, drained off the stock and reheated it. Worked beautifully. Used home made chicken stock that had a lot of aromatics in it to begin with . Outstanding flavours, a winner all round.

great meal, easy to put together, very fresh tasting, the whole family enjoyed it. Empty plates!

Delicious. I cooked my rice in the broth I poached the chicken in, which added some time to the recipe, but also added a lot of flavor. I subbed in kecap manis for the brown sugar/soy mix just because I had a bottle in the pantry.

Delicious and easy! Perfect for snowy/rainy days. I now cook the chicken this way for my salads! The ginger sauce mix is really great! Going to try this with rice noodles next time.

This was just awesome, easy, delicious, and so healthy....only added fat was a tiny drizzle of toasted sesame oil. And it was GONE....kids loved it, too. I should have doubled recipes, but I reheated the left over broth and had a big mug of that instead of seconds. I will probably make this once a week