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Vietnamese Ginger Chicken

Vietnamese Ginger Chicken

This is a simple and easy ginger chicken stir fry recipe using spices such as ginger, cinnamon, and star anise.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition

Calories: 1228kcal | Carbohydrates: 95g | Protein: 65g | Fat: 65g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 0.3g | Cholesterol: 333mg | Sodium: 1513mg | Potassium: 1056mg | Fiber: 4g | Sugar: 11g | Vitamin A: 763IU | Vitamin C: 66mg | Calcium: 114mg | Iron: 5mg
Calories: 1228kcal
Author: Max Cozzi
Servings: 2

Ingredients

  • 2 sticks cinnamon, (preferably Vietnamese cinnamon)
  • 3 pods star anise
  • 1 tbsp neutral oil
  • 2 tablespoon palm sugar, (or white sugar)
  • 1 tablespoon coconut water, (or water, optional)
  • 2 small Thai red chilies, (or more, optional)
  • 2 " ginger, (cut into thin match sticks)
  • 1 ½ lb chicken thigh, (cut into bite size pieces)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 handful Thai basil
  • jasmine rice, (for serving)

Instructions

  • Heat a wok or large fry pan to medium-low heat and dry toast the cinnamon and star anise until fragrant, about 2 minutes. Add the oil and palm sugar and stir until a caramel sauce is formed, and continue to cook for 3-4 minutes. Stir often and add a splash of coconut water or water to help loosen up the sauce.
  • Turn the heat up to high and throw in the Thai red chilies and ginger and stir fry until well coated, about 1-2 minutes. Add the chopped chicken, soy sauce, and fish sauce. Cook until the sauce reduces and sticks to the chicken, about 6-7 minutes.
  • Turn off the heat and stir in the Thai basil until wilted, serve with steamed jasmine rice.

Video

Notes

Dry toasting the spices before adding the sugar and oil helps release some of there fragrance and make them more flavorful. 
Prepare all your ingredients before cooking! The caramel sauce can burn very easily so make sure to keep an eye on the heat and stir often.
Use caution adding water to hot oil!
Course: dinner, lunch
Cuisine: asian, southeast asian, vietnamese
Keyword: chicken, easy, fast, ginger, one pan, quick, simple, stir fry, weeknight
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