Jan 5, 2013

Spicy Ginger Chicken & Vegetables over Rice

Spicy Ginger Chicken and Vegetables over Rice

This is a healthy and delicious recipe created by my awesome kid, Madison! She lives in Savannah most of the year going to college at an amazing art school! She really loves her school, and I do too. It's in Savannah - what's not to love?? Plus, they are on the quarter system which means she attends school for 10 weeks at a time, and then over winter break she is home for 7 weeks!  We love having her at home, but it does make it hard to see her go back. She hits the road tomorrow to head back for another 10 weeks of school :o(.  

This year she lives in apartment style housing, which is a huge improvement over the one room dorm she shared with 2 friends last year. She loves having such a big space with a kitchen. She created this dish this past quarter at school. She says she makes this and eats on it for a few days. She loves it! Madison made this for us last night, and  now we love it too!

1/2 cup apple cider vinegar
3 tablespoons soy sauce
3 tablespoons water
1 cup brown sugar
1/2 teaspoon salt
3 serrano chile peppers, seeded and minced
1 tablespoon grated fresh ginger
1 lb of chicken cut into bite size pieces
2 tablespoons butter
2 cups rice, uncooked
1 10 oz bag of frozen mixed veges (remember this is from a busy college student, so use fresh if you prefer and choose your fave!)
4 cups water
salt and pepper to taste
1 teaspoon garlic powder with parsley
1 tablespoon butter

In a small saucepan, gently boil the cider vinegar, soy sauce, water, brown sugar, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, about 15 minutes. Reduce it down until thickened and the sauce tastes amazing! adjust the seasonings for your tastes. You might like more ginger for sweetness or more peppers for spicy - it's up to you!

In a large skillet, melt 2 tablespoons butter over mid-high heat. Salt and pepper chicken pieces and place in pan.  Let sit 3-4 minutes to get a good color on them, then flip and cook until no longer pink inside. About 5-7 minutes more (cook time will depend on how thick your bite size pieces are). Remove cooked chicken from pan and cover with foil to keep warm while you cook the rice.

In the same skillet, melt 2 tablespoons butter over mid high heat. Add the rice and veges and saute until rice is a little browned. Add salt, pepper, and garlic powder and stir to combine. Add 4 cups water and bring to a boil. Reduce heat and cover. Continue to cook until all water is absorbed - about 20 minutes.

I like to plate the rice and veges first and then top with chicken and then the sauce. That way you can adjust the amount of sauce you like, but you can also just combine everything and serve! Enjoy!


  1. Thanks for sharing this wonderful dish at Global Food Friday at Manila Spoon! This is surely bursting with flavors! New follower here - Abby from Manila Spoon. Hope you can check us out too! Thanks! :-)

    1. Thanks for stopping by! I have been by your blog many times - love it!! I am going to be trying that new Pork recipe you posted yesterday! It looks amazing!


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