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Ginger Chicken with Mushrooms and Red Onion on Rice



  • Serves 6
  • Cooks in 40 mins (15m prep + 25m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Ginger chicken with mushrooms and red onion on rice, serving 6

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a bowl, mix together the minced ginger, soy sauce, and honey.
  2. 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. 3.Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. 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. 5.In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
  6. 6.Add the minced garlic and thinly sliced red onion to the skillet and cook for an additional 2 minutes.
  7. 7.Return the cooked chicken to the skillet and stir to combine with the mushrooms, red onion, and garlic.
  8. 8.Season with salt and freshly ground black pepper to taste.
  9. 9.Serve the ginger chicken mixture over a bed of cooked rice.
  10. 10.Garnish with chopped green onions.
  11. 11.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra heat, add some red pepper flakes to the marinade.
  • chevron_rightFeel free to add other vegetables like bell peppers or snap peas for added crunch and color.
  • chevron_rightIf you prefer a vegetarian version, substitute the chicken with tofu or tempeh.
  • chevron_rightMake sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) for safe consumption.