This recipe came out so delicious, I am looking forward to making this one again. A huge plus, it is one of the easiest recipes I have ever made. I love being able to use one pot for the entire meal. The chicken cooks slow for a few hours and becomes tender and falls off the bone. It has Asian flavors without being too over powering which is great for the entire family, especially with picky eaters. Layla, at 17 months old really loved this meal.
After making this recipe, I have a few suggestions. The original recipe calls for bone-in chicken but I found the boneless, skinless thighs came out best. It also safer to feed young children this meal without the risk of bones in the sauce. I also suggest serving this over rice, so it can soak up all the great sauce. To make this recipe gluten free, just use GF soy sauce Hope you enjoy!
Soy-Ginger Chicken (original recipe from Martha Stewart: Everyday Food Light)
Serves 4
Ingredients:
1/3 cup low-sodium soy sauce (I used gluten free soy)
2 tbsp dark brown sugar
3 garlic cloves-thinly sliced (I decided not to add garlic)
2/3 cup fresh cilantro-chopped, plus leaves for garnish
1 piece fresh ginger (about 2 inches) peeled and cut into thin strips
5 scallions, sliced thin (use the whites and lighter green parts only), divided
1 tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp ground black pepper
4 chicken drumsticks and 4 thighs, skin removed or 8-10 boneless, skinless chicken thighs
2 medium carrots, peeled and sliced thin
1 cup plus 1 tbsp water
1 tbsp cornstarch
Rice for serving -optional
1. Preheat oven to 350 degrees F.
2. In a dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander and pepper. Add in chicken and carrots, toss to coat in sauce. Stir in 1 cup of water. Cover the pot and place in the oven; cook until chicken is tender; about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.
3. In a small bowl, whisk together cornstarch and 1 tbsp water. Ladle one cup of the cooking liquid in a small sauce pan. Bring to a simmer and add in cornstarch to thicken; mixing constantly about 1 minute. Add thicken sauce back to pot with chicken and mix together.
4. Serve chicken over rice, if desired. Garnish with cilantro leaves and remaining scallions.
This recipe came out so delicious, I am looking forward to making this one again. A huge plus, it is one of the easiest recipes I have ever made. I love being able to use one pot for the entire meal. The chicken cooks slow for a few hours and becomes tender and falls off the bone. It has Asian flavors without being too over powering which is great for the entire family, especially with picky eaters. Layla, at 17 months old really loved this meal.
After making this recipe, I have a few suggestions. The original recipe calls for bone-in chicken but I found the boneless, skinless thighs came out best. It also safer to feed young children this meal without the risk of bones in the sauce. I also suggest serving this over rice, so it can soak up all the great sauce. To make this recipe gluten free, just use GF soy sauce Hope you enjoy!
Soy-Ginger Chicken (original recipe from Martha Stewart: Everyday Food Light)
Serves 4
Ingredients:
1/3 cup low-sodium soy sauce (I used gluten free soy)
2 tbsp dark brown sugar
3 garlic cloves-thinly sliced (I decided not to add garlic)
2/3 cup fresh cilantro-chopped, plus leaves for garnish
1 piece fresh ginger (about 2 inches) peeled and cut into thin strips
5 scallions, sliced thin (use the whites and lighter green parts only), divided
1 tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp ground black pepper
4 chicken drumsticks and 4 thighs, skin removed or 8-10 boneless, skinless chicken thighs
2 medium carrots, peeled and sliced thin
1 cup plus 1 tbsp water
1 tbsp cornstarch
Rice for serving -optional
1. Preheat oven to 350 degrees F.
2. In a dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander and pepper. Add in chicken and carrots, toss to coat in sauce. Stir in 1 cup of water. Cover the pot and place in the oven; cook until chicken is tender; about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.
3. In a small bowl, whisk together cornstarch and 1 tbsp water. Ladle one cup of the cooking liquid in a small sauce pan. Bring to a simmer and add in cornstarch to thicken; mixing constantly about 1 minute. Add thicken sauce back to pot with chicken and mix together.
4. Serve chicken over rice, if desired. Garnish with cilantro leaves and remaining scallions.
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