Type what you have

Ingredients

• ✓ ginger root
• chicken thigh
• black bean sauce
• garlic
• sesame oil
• black pepper

Instructions

1. 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
2. 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

By Denis Terrien

Ingredients

• ✓ ginger root
• pineapple
• soy sauce
• brown sugar
• garlic
• chicken breast

Instructions

1. 1 In a high-powered blender (such as Vitamix®), blend pineapple slices to create 1/2 cup pureed pineapple.
2. 2 Combine 1/2 cup pureed pineapple, soy sauce, brown sugar, ginger, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place chicken breast on top. Turn on Saute function and cook for about 8 minutes, stirring occasionally. Cancel saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Ingredients

• ✓ ginger root
• orange juice
• balsamic vinegar
• salmon fillet
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with parchment paper.
2. 2 Place orange juice in a small saucepan over medium-low heat. Cook and stir until thickened and reduced by about half, 10 to 15 minutes. Remove from heat and allow to cool.
3. 3 Stir balsamic vinegar and ginger into cooled orange juice.
4. 4 Place salmon fillet skin-side down in the prepared baking dish. Season with salt and pepper. Cover with 1/2 of the orange juice mixture.
5. 5 Bake in the preheated oven for 10 to 15 minutes. Brush with remaining orange juice mixture and continue baking until fish flakes easily with a fork, 10 to 15 minutes.

By LINDA W

Ingredients

• ✓ ginger root
• dijon mustard
• grainy mustard
• honey
• soy sauce
• tarragon
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl.
3. 3 Rinse chicken thighs under cold water and pat dry with paper towels.
4. 4 Add chicken thighs to the bowl and toss to coat.
5. 5 Transfer to a baking pan and spoon sauce over the thighs.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Spoon cooked sauce from the pan over chicken thighs before serving.

By Kim

Ingredients

• ✓ ginger root
• peach preserves
• white wine vinegar
• horseradish
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Ingredients

• ✓ ginger root
• soy sauce
• maple syrup
• garlic
• black pepper
• salt
• salmon fillet

Instructions

1. 1 Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
3. 3 Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

By Minimartha

Ingredients

• ✓ ginger root
• water
• soy sauce
• worcestershire sauce
• white sugar
• lime
• red pepper flakes
• chicken wing

Instructions

1. 1 Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
2. 2 Preheat an outdoor grill for medium-low heat and lightly oil grate.
3. 3 Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

By Jason

Ingredients

• ✓ ginger root
• chicken thigh
• tomato
• garlic
• chili powder
• salt
• turmeric
• coconut oil

Instructions

1. 1 Combine chicken thighs, tomatoes, garlic, ginger, chili powder, salt, and turmeric in a large, heavy pot over high heat; cook and stir until chicken begins to brown.
2. 2 Reduce heat to medium-low; cook until chicken tender, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
3. 3 Sprinkle with coconut oil before serving.

By sandradxb

Ingredients

• ✓ ginger root
• spaghetti squash
• butter
• olive oil
• honey
• garlic
• red chile flake
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
3. 3 Bake in the preheated oven until soft, about 1 hour.
4. 4 Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

By Baking Nana

Ingredients

• ✓ ginger root
• soy sauce
• round steak
• butter
• mushroom
• onion
• red bell pepper
• sweet and sour sauce
• rice

Instructions

1. 1 Whisk soy sauce and ginger together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. 2 Heat a wok over high heat. Add steak mixture; cover wok and cook until steak browned, about 5 minutes. Transfer steak to a plate.
3. 3 Heat butter in wok over high heat; stir in mushrooms, onion, bell pepper, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir in cooked steak; cook until heated through, about 2 minutes. Serve over cooked rice.

By Littldot

Ingredients

• ✓ ginger root
• salmon fillet
• brown sugar
• lemon pepper
• garlic powder
• soy sauce
• olive oil
• orange juice

Instructions

1. 1 Rub salmon fillets with about 1 tablespoon brown sugar; lightly season with lemon pepper and garlic powder, then rub into fillets.
2. 2 Combine soy sauce and olive oil in a small saucepan set over medium heat; stir in ginger and remaining each brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until brown sugar has dissolved. Off heat, stir in orange juice.
3. 3 Pour soy marinade into a resealable plastic bag; add salmon fillets, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Remove salmon fillets from marinade and shake off excess; place fillets on an aluminum foil-lined baking pan. Reserve marinade.
6. 6 Broil in the preheated broiler, skin-sides up, 2 minutes. Remove from oven, remove skins from fillets using tongs. Baste fillets with reserved marinade; broil 2 minutes more. Flip fillets; broil until salmon flakes easily with a fork, about 4 minutes more. Let sit before serving, 5 minutes.

By onassis75

Ingredients

• ✓ ginger root
• hoisin sauce
• barbecue sauce
• sesame oil
• turkey meat
• salt
• pepper
• green onion
• english muffin

Instructions

1. 1 Preheat the broiler.
2. 2 In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
3. 3 In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
4. 4 Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.

By Janice

Ingredients

• ✓ ginger root
• carrot
• soy sauce
• water
• rice vinegar
• sesame oil
• garlic
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until crisp-tender, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container.
2. 2 Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and pepper together in a bowl; pour over carrots. Cover the container and refrigerate for at least 3 hours or longer for a more intense flavor.
3. 3 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove carrots from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook carrots on the preheated grill until the desired doneness is reached, 5 to 10 minutes.

By lisauce

Ingredients

• ✓ ginger root
• ham
• mango nectar
• brown sugar
• dijon mustard
• cinnamon
• clove
• mango preserves
• white wine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score top of the ham in a diamond pattern with serrated knife. Place ham on a roasting rack in a roasting pan. Pour 1 ½ cups mango nectar over ham.
3. 3 Bake in the preheated oven until the internal temperature of the ham is 140 degrees F (60 degrees C), 1 ½ to 2 hours. Increase oven temperature to 425 degrees F (220 degrees C).
4. 4 Stir brown sugar, Dijon mustard, ginger root, cinnamon, and cloves together in a small bowl.
5. 5 Combine mango preserves, white wine, and remaining 1/2 cup mango nectar together in a saucepan; bring to a boil, stir in brown sugar mixture, reduce heat to low, and simmer until glaze thickens, 2 to 4 minutes.
6. 6 Brush ham all over with glaze. Continue baking until glaze is bubbling, about 10 minutes more. Remove ham from oven and let rest for 15 to 20 minutes before carving.

By Samantha Cricks

Ingredients

• ✓ ginger root
• coconut water
• white sugar
• coconut water
• fish sauce
• shrimp
• garlic
• black pepper
• tapioca flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
2. 2 Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
3. 3 Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
4. 4 Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
6. 6 Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

By thedailygourmet

Ingredients

• ✓ ginger root
• water
• asparagus
• vegetable oil
• shrimp
• soy sauce
• granulated sugar
• sherry
• salt

Instructions

1. 1 In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
2. 2 Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

By Amy

Ingredients

• ✓ ginger root
• jellyfish
• sesame oil
• soy sauce
• rice vinegar
• white sugar
• chili oil
• sesame seed
• cilantro
• green onion

Instructions

1. 1 Rinse and drain jellyfish; place into a bowl.
2. 2 Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
3. 3 Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
4. 4 Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

By Irene

Ingredients

• ✓ ginger root
• olive oil
• lemon juice
• orange juice
• brown sugar
• white sugar
• chicken breast
• salt
• mango
• skewer

Instructions

1. 1 In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
3. 3 Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.

By FOOD_DIVA

Ingredients

• ✓ ginger root
• ground turkey
• bread crumb
• egg
• green onion
• soy sauce
• garlic
• vegetable oil
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Mix turkey, bread crumbs, egg, green onion, soy sauce, ginger, and garlic in a large bowl until combined. Shape into 4 patties.
3. 3 Heat oil in a wide skillet over medium heat. Add patties and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Garnish with chopped parsley.

By Michele Quigley

Ingredients

• ✓ ginger root
• whole-wheat noodle
• chicken stock
• orange marmalade
• tamari sauce
• black pepper
• lemon
• peanut oil
• chicken breast
• stir-fry vegetable

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil.
2. 2 Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
3. 3 Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
4. 4 Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
5. 5 Remove sauce from heat. Stir in lemon juice and set aside.
6. 6 Heat peanut oil in a large skillet over medium-high heat.
7. 7 Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
8. 8 Remove chicken from skillet and set aside, leaving oil in the pan.
9. 9 Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
10. 10 Remove ginger root piece from sauce and discard.
11. 11 Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
12. 12 Serve over whole-wheat noodles.

By cookied

Ingredients

• ✓ ginger root
• ground turkey
• mango chutney
• panko bread crumb
• onion
• curry powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
2. 2 Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
3. 3 Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

By lutzflcat

Ingredients

• ✓ ginger root
• chicken broth
• water
• onion
• jalapeno pepper
• garlic
• chicken breast
• bok choy
• salt

Instructions

1. 1 Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
2. 2 Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.

By Alle88

Ingredients

• ✓ ginger root
• orange marmalade
• garlic
• soy sauce
• brown sugar
• hot pepper sauce
• mustard powder
• beer
• prime rib roast
• olive oil
• black pepper

Instructions

1. 1 Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
4. 4 Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

By William Uncle Bill Anatooskin

Ingredients

• ✓ ginger root
• sherry
• soy sauce
• garlic
• pork tenderloin
• mustard powder
• thyme
• apple jelly
• sherry
• soy sauce

Instructions

1. 1 Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
2. 2 Rub pork with mustard powder and thyme, then transfer to the bowl with marinade. Turn pork until well coated. Cover and refrigerate for 8 hours to overnight.
3. 3 When ready to cook the pork, preheat the oven to 325 degrees F (165 degrees C). Remove pork from the refrigerator and uncover; leave marinade in the dish.
4. 4 Bake in the preheated oven, basting occasionally with the marinade, until pork is slightly pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 When the pork is almost finished, make the sauce: Heat apple jelly in a small saucepan over medium heat until warm. Stir in sherry and soy sauce, reduce the heat to low, and simmer gently until pork is ready.
6. 6 Slice pork tenderloin and serve warm apple jelly sauce over top.

By Cookinkim

Ingredients

• ✓ ginger root
• chuck roast
• barbecue sauce
• teriyaki sauce
• beer
• garlic
• onion
• black pepper
• salt

Instructions

1. 1 In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
2. 2 Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
3. 3 Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

By Sue

Ingredients

• ✓ ginger root
• cooking spray
• sweet potato
• olive oil
• coconut oil
• sweet onion
• miso
• soy sauce
• brown sugar
• scallion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
2. 2 Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
3. 3 Roast in the preheated oven until cooked through, about 35 minutes.
4. 4 Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
5. 5 Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
6. 6 Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

By Diana71

Ingredients

• ✓ ginger root
• pastry
• sugar
• all-purpose flour
• cinnamon
• nutmeg
• apple
• peach
• pear
• plum
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
2. 2 Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
3. 3 Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

By Jody

Ingredients

• ✓ ginger root
• honey
• soy sauce
• balsamic vinegar
• olive oil
• garlic
• mahi mahi
• salt
• pepper
• vegetable oil

Instructions

1. 1 Mix honey, soy sauce, balsamic vinegar, olive oil, ginger, and garlic together in a shallow dish. Season fish fillets with salt and pepper; place them skin-sides down in the dish with marinade. Cover and refrigerate for 20 minutes.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Remove fish fillets, reserving marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. 3 Pour reserved marinade into the skillet; simmer over medium heat until reduced to a glaze. Spoon glaze over fish and serve.

By DIANA F

Ingredients

• ✓ ginger root
• soy sauce
• honey
• hot sauce
• brown sugar
• garlic
• chicken breast
• salt
• pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl; set sauce aside.
3. 3 Lightly season chicken with salt and pepper.
4. 4 Heat oil in a large skillet over medium heat. Add chicken; cook and stir until browned, about 1 minute per side.
5. 5 Pour sauce over chicken; simmer, uncovered, until sauce thickens, 8 to 10 minutes.
6. 6 Serve and enjoy!

By katemartinodotcom

Ingredients

• ✓ ginger root
• peanut oil
• garlic
• vegetable broth
• water
• red bell pepper
• carrot
• bok choy
• sugar
• salt
• sesame oil

Instructions

1. 1 Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

By Janet Mitchell