Braised Ginger Chicken (Gà Kho Gừng) with Steamed Rice and Stir-fried Greens

Succulent chicken braised in a savory, sweet, and pungent ginger-caramel sauce, served alongside fluffy jasmine rice and vibrant stir-fried Asian greens.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 2
• Cuisine: Vietnamese
• Difficulty: Medium

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein

Tags

• steam
• sauté
• savory
• sweet
• spicy
• comfort food

Ingredients

• 1 pound chicken thighs (boneless, skinless, cut into 2-inch pieces)
• 3 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon granulated sugar
• 0.5 teaspoon black pepper
• 1 piece fresh ginger (3-inch, thinly sliced)
• 3 clove garlic (minced)
• 1 tablespoon vegetable oil
• 0.75 cup water
• 1 cup jasmine rice
• 2 cup water for rice
• 0.5 pound baby bok choy or spinach
• 1 teaspoon sesame oil
• 1 pinch salt
• 1 green onion (thinly sliced, for garnish)

Instructions

1. In a medium bowl, combine the chicken thighs, 2 tablespoons fish sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon granulated sugar, and 1/2 teaspoon black pepper. Add half of the thinly sliced fresh ginger and minced garlic (about 1.5 cloves). Marinate for at least 15 minutes.
2. Rinse the jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rinsed jasmine rice with 2 cups water for rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
3. Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the remaining thinly sliced fresh ginger and minced garlic. Sauté for 1 minute until fragrant.
4. Add the marinated chicken to the skillet, reserving the marinade. Brown the chicken pieces for 5-7 minutes, turning occasionally.
5. Stir in the remaining 1/2 tablespoon granulated sugar to the chicken, cooking until it begins to caramelize slightly, about 1-2 minutes.
6. Pour in 3/4 cup water and the remaining 1 tablespoon fish sauce and reserved marinade. Bring to a simmer, then reduce heat to low, cover, and braise for 25-30 minutes, or until the chicken is tender and the sauce has thickened slightly.
7. While the chicken is braising, heat 1 teaspoon sesame oil in a separate small skillet or wok over medium-high heat. Add the baby bok choy or spinach and a pinch of salt. Stir-fry for 3-5 minutes until tender-crisp.
8. Fluff the cooked jasmine rice with a fork.
9. Serve the Braised Ginger Chicken over jasmine rice, with the stir-fried baby bok choy or spinach on the side. Garnish with thinly sliced green onion, if using.

Notes

This dish tastes even better the next day as the flavors deepen. Adjust the amount of fresh ginger to your spice preference.

Nutrition (per serving)

• Calories: 680
• Protein: 52 g
• Carbohydrates: 65 g
• Fat: 24 g
• Fiber: 6 g
• Sodium: 2000 mg
• Saturated Fat: 7 g
• Sugar: 12 g
• Cholesterol: 180 mg