Chicken With Garlic-Chili-Ginger Sauce Recipe (2024)

Melissa Clark never steers you wrong. This is a really good recipe: I'm a slow chopper so it took more than 30 min., but came out delicious and was super easy. The leftovers were even better: re-heated the rice and chicken in the broth like a soup, heaped on a generous amount of cilantro, basil, and scallions. Yum.

I wish the convention of expressing an amount of ginger in inches would be changed to estimate a volume. Ginger varies widely in diameter, so 5 inches of skinny ginger would be a very different amount from 5 inches of fat ginger. (I have a similar peeve about indicating garlic by the number of cloves.) I usually estimate about a half tablespoon of ginger per inch, so this would be one T of rounds and 4 T of chopped. Do others here have a solution?

I completely agree with James. As a leftover the flavors have gained in intensity, don't hesitate to make before you need to serve. Use any fresh spice or topping that you would use for pho, thai basil was great. This is a perfect dish!

This is gorgeous if you like spicy - and we do. Quite honestly I now make a double, triple, or quadruple batch of the ginger/garlic/ jalapeño mix - it seems to keep well. Then when I need dinner fast I just heat broth, throw in whatever vegetables I have, some shrimp or slices of a rotisserie chicken, and dinner is done. The soy/sugar is essential to add depth although I sub stevia for sugar; so are herbs - basil, mint, cilantro. It’s like great pho.

This was absolutely delicious, the flavours were extremely well balanced and there was a very pleasant amount of heat. I made the half the amount as written, I only kept the amount of broth the same which was a good choice because it is also great on its own.

I wanted to tone down, and not eliminate, the spiciness of this dish. I followed the recipe except for reducing the number of jalapenos from 4 to 2: One in the broth, and one in the garlic-chili-ginger sauce. We could detect the heat, but it not overwhelm my children's taste buds. I would also note that I used my very sharp Austrian mandolin for all of the slicing.

WOW midway through making this, after having used cutting boards, pans, utensils, blender, I thought this was going to be a disaster, but then when I took the first bite... heaven. Absolutely giddy with how delicious it was. (Took way longer than 30 mins tho, esp w/cleanup)Not sure why you're going through the process of making the garlic-chili-ginger sauce just to serve it on the side, though-- lightly drizzle and mix that sh*t in. I also added roasted Brussels sprouts; it was good.

Aka English Cucumber. It is longer and thinner with a very thin skin, better for slicing and salads. You can find at most grocery stores.

Made this last night and followed recipe with minor changes - added slivered Chinese cabbage to the toppings and substituted fresh mint for cilantro. Since I was taking it to a debate watch pot-luck cooled the stock, sliced the poached chicken and let it rest in the stock for transportation. Prior to serving, drained off the stock and reheated it. Worked beautifully. Used home made chicken stock that had a lot of aromatics in it to begin with . Outstanding flavours, a winner all round.

This is utterly delicious—so much so that I’ve come up with a way to get it on the table quickly and more often. I make double or triple quantities of the jalapeño mix and the soy/sugar mix (I use brown Truvia instead of sugar). It all keeps well in the fridge. Then I just put some broth—TJ’s ginger-miso or chicken—on to boil, throw in some protein (chicken, tofu or fish; rotisserie chicken is handy here) and lots of veggies. Ladle the jalapeño mix, soy mix, and herbs into each bowl. Mmmmmmm!

great meal, easy to put together, very fresh tasting, the whole family enjoyed it. Empty plates!

Delicious. I cooked my rice in the broth I poached the chicken in, which added some time to the recipe, but also added a lot of flavor. I subbed in kecap manis for the brown sugar/soy mix just because I had a bottle in the pantry.

I've been looking for quick light dinners for weeknights that don't leave me feeling like collapsing on the couch after I eat. This is perfect. Poaching the chicken gently makes it super tender and is dead easy. I wasn't sure the raw blended salsa would be edible but it provides great contrast and colour in the dish. And yes, as others have mentioned, leftovers were fantastic, making a drool-worthy work lunch the next day. Something I will be making again.

Delicious and easy! Perfect for snowy/rainy days. I now cook the chicken this way for my salads! The ginger sauce mix is really great! Going to try this with rice noodles next time.

This was just awesome, easy, delicious, and so healthy....only added fat was a tiny drizzle of toasted sesame oil. And it was GONE....kids loved it, too. I should have doubled recipes, but I reheated the left over broth and had a big mug of that instead of seconds. I will probably make this once a week

Loved this. The recipe is written a little haphazardly, but it came together fairly quickly. I rarely poach chicken, but I found the broth amazing. I chose to fry the ginger, garlic, and chili for 45 seconds in a tsp of oil prior to adding the stock, just to bring out some of the aromatics. Will be making again.

This is an ok recipe. I did not find it all that exciting on the palette, actually, kinda boring.Nothing wrong with the recipe other than taste. I even upped the finger and chilies. It needed a brightness that vinegar.We settled on adding pickled ginger and that helped tons!

was skeptical i'd ever make this again, but second time was a charm. notes: 1.maybe i'm the only one who didn't get it, but ~to clarify~ it's 2 breasts (~16 oz total), cut into 4 total parts. this affects the cooking time massively. be sure to use a VERY well sealing lid.2. this is a lot of effort, MUCH longer than 30 mins -- but yields AMAZING leftovers, esp for a single person. they only get better stored, very worth it.3. quick pickle the cucumbers, it's 5x better this way4. add mint

We made this wonderful Zak Pelaccio dish when it came out in the NYTs in 2010 and it has been in our repertoire ever since! Not sure how Melissa Clark"adapted" this .... It really couldn't be improved upon!

Everyone that I make this for loves it. Mid-week dinner-summer lunch. Just great and tastes fresh and healthy. I add sliced radish or daikon if available to expand it's flavor range even further.

Top with chili oil for some extra spice!

Took Rebecca’s recommendation and made the rice with the strained broth: gorgeous rice that was! The tricky part is not to boil the chicken breasts. Make sure to gently poach. Good quality chicken breasts are smaller as per the article indicates. Nothing like the properly poached chicken in the world.

We found the rice unnecessary. Didn’t take the peppers out of the broth and it was surprisingly mild.

This was the most delicious dish I've ever made! I also did half jalapenos half red chilli and used Udon noodles. Incredible!

I know the suggests rice to be served with it, but with the broth and the chili garlic ginger sauce, it really works well with either Dan Dan or glass noodles.

Loved this dish - easy to make with simple ingredients but the jalapeno and ginger together make for a great cold weather soup and the protein makes it a meal.

A mini food processor made fast work of the salsa, no blender needed. Much easier to clean and get out for a fast dinner. Even a (relatively) quick knife like me did not breeze through this meal prep, but I enjoyed all the steps, the lovely kitchen smells, and the finished product very much.

I definitely would not make this again. Never thought I'd say that about a Melissa Clark recipe! The instructions were unnecessarily convoluted. I was skeptical about poached chicken but decided to give it a go (for the first and last time); it took longer to cook than the recipe said, and ended up floppy and anemic and only mildly infused with the broth flavours. There is no fat in this recipe so it lacks balance and richness. Boring and simply annoying to make. Skip this one!

Pretty darn good. Cut jalapeño according to your taste. Lots of raw garlic too, I would only use two cloves in the sauce next time.

This is utterly delicious—so much so that I’ve come up with a way to get it on the table quickly and more often. I make double or triple quantities of the jalapeño mix and the soy/sugar mix (I use brown Truvia instead of sugar). It all keeps well in the fridge. Then I just put some broth—TJ’s ginger-miso or chicken—on to boil, throw in some protein (chicken, tofu or fish; rotisserie chicken is handy here) and lots of veggies. Ladle the jalapeño mix, soy mix, and herbs into each bowl. Mmmmmmm!