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Ginger Chicken with Mushrooms and Red Onion on Rice
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- Serves 6
- Cooks in 40 mins (15m prep + 25m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Ginger chicken with mushrooms and red onion on rice, serving 6
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a bowl, mix together the minced ginger, soy sauce, and honey.
- 2.Add the chicken pieces to the bowl and toss to coat them in the marinade. Let the chicken marinate for at least 10 minutes.
- 3.Heat vegetable oil in a large skillet or wok over medium-high heat.
- 4.Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 5.In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- 6.Add the minced garlic and thinly sliced red onion to the skillet and cook for an additional 2 minutes.
- 7.Return the cooked chicken to the skillet and stir to combine with the mushrooms, red onion, and garlic.
- 8.Season with salt and freshly ground black pepper to taste.
- 9.Serve the ginger chicken mixture over a bed of cooked rice.
- 10.Garnish with chopped green onions.
- 11.Enjoy!
lightbulb_outline Tips
- For extra heat, add some red pepper flakes to the marinade.
- Feel free to add other vegetables like bell peppers or snap peas for added crunch and color.
- If you prefer a vegetarian version, substitute the chicken with tofu or tempeh.
- Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) for safe consumption.