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A Southwest Summer: Ginger Garlic Chicken

A Southwest Summer: Ginger Garlic Chicken
A Southwest Summer: Ginger Garlic Chicken
Chef Larry Edwards/Casa de Cuisine

Out here in the great American Southwest when we prepare food, we forgo the prissy presentation and instead blast your mouth into a whole new taste dimension. The Southwest isn't the place for namby-pamby foodies!

What you're going to get with this dish is nothing but pure freshness and flavor and just to show you that we care, you're also going to get 5 cloves of incredible health (aka garlic) and a full tablespoon of life (aka ginger). This ain't a game... this is food, it's your life!

Serve this over some steamed rice, some noodles, some baby bok choy or your mamma's wig, we don't really care just as long as your serve it!

Ingredients needed to make Ginger Garlic Chicken (serves 2):

  • 2 chicken thighs
  • 2 Tbs. oyster sauce
  • 1 Tbs. grated ginger
  • 5 cloves garlic, minced
  • 1 Tbs. soy sauce
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. chili oil


Remove the meat from the bone of the chicken thighs. Take off the skin and fat (what you do with this is your business). Slice the thigh meat into thin slices.
In a medium bowl, combine the remaining ingredients into a paste.
Place the chicken into the bowl, toss to coat and let sit at room temperature 30 minutes.
Using either a grill pan, saute pan or skillet, heat it over medium high heat.
Dump everything in the bowl into the hot pan and stir-fry until the chicken is cooked (about 7 to 10 minutes). Don't worry if the garlic and ginger starts to caramelize.
Spoon onto serving dishes and enjoy!

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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