This was inspired by a killer good ginger sauce with chicken we had while sailing in the Caribbean on a boat named Jabberwocky. Spicy and a little sweet, this ginger sauce is easy and delicious. Served over chicken, rice noodles with a salad of warmed carrots, onions and pea shoots. Gluten free —Seasons in Vermont
fresh ginger, finely grated
Sweet onion, slivered
Carrots, peeled and julienned
Boneless, skinless chicken breasts
Raw peanuts, chopped
Salt and pepper to taste
In This Recipe
To make the sauce:
Add ginger, mustard, honey and 3 cups chicken stock in a heavy bottomed sauce pan. Bring to a boil over medium high heat and whisk until smooth and honey is melted. Reduce the heat to low and simmer, allowing the sauce to thicken, stirring occasionally, about 5-7 minutes. If sauce becomes too thick, whisk in a little more chicken stock. Set pot aside.
Bring a large pot of water to a boil, add the rice noodles and cook, stirring occasionally for a couple of minutes, until noodles are tender. Drain and rinse in cool water so the noodles don’t stick together. Set aside.
In a large cast iron skillet over high heat drizzle the peanut oil and add the onion and carrots and sauté until just a bit tender. Season with salt and pepper and reserve on a plate. Season chicken breasts with salt and pepper and then add them to the pan. Cook until browned on both sides.
Pour about 1 cup of ginger sauce into the pan with the chicken. Cover and cook chicken over low heat until cooked through. Remove the chicken to a cutting board and let it rest for about 5 minutes. Add about 1/2 cup water to the sauce remaining in the pan and stir.
Slice into thin slices and serve over rice noodles. Pour the pan sauce over the chicken and noodles and top with carrots, onions, pea shoots and peanuts. Serve with extra sauce on the side. You’re going to want more of that!