Be careful when grating fresh ginger as it tends to come in small pieces and it’s easy to scrape your fingers and knuckles-try grating the ginger slowly, using the palm of your hand instead of your fingertips to hold it in place. Use all the ginger and juices that are released for a full flavor. Serve with rice and any simple steamed vegetable.
2 tablespoons ginger, peeled and grated
2 cloves garlic, minced
1 1/2 tablespoons vegetable oil
4 chicken breast halves, skin on and boneless, pounded to about 1/2 inch thickness
1/2 cup chicken stock
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar ( lemon juice may be substituted)
2 teaspoons honey
Wash and pat dry the chicken breasts, lightly salt and pepper on all sides to taste. Heat the oil in a large skillet on medium heat. It should be hot but not smoking. add the ginger and garlic and cook for a minute or two, stirring occasionally. Place the chicken in the pan skin side down and cook for about 4-5 minutes, or until well browned. Turn the chicken over and continue cooking. After about 3 minutes, add the stock, soy sauce, vinegar and honey-it will bubble up and begin to boil quickly. Reduce the heat and cover the chicken for another few minutes. Check that the juices run clear or cut into the chicken to check for doneness. When serving the chicken, pour over it all the pan juices.