Ginger Chicken

My husband is an excellent cook.  Ginger chicken is the first thing he ever cooked for me and we make it every few weeks now.  It is a family recipe from his mom, and like all family recipes no one really knows the exact measurements of things so here is our best guess!

We like to use fresh chopped ginger but on my trip to the grocery store for ginger chicken, ingredients I forgot ginger...oops.  But turns out ground ginger works too, but I missed the little bits of it in the sauce.

We usually make Ginger Chicken in a large wok but we just got a dutch oven and wanted to give it a try.

5 chicken breasts
olive oil
1 cup white wine (red is good too, and MrFP has used beer in the past as well)
1 1/3 cup soy sauce
water or chicken stock
1 piece of fresh ginger peeled and finely chopped
1 tablespoon brown sugar
1 teaspoon sesame oil

1. In the dutch oven (or wok) on medium heat start cooking the chicken in a bit of olive oil.  After chicken has been lightly seared, add wine, soy sauce and chopped ginger.

2. Add water and/or chicken stock until the meat is mostly submerged.  Add the brown sugar.

3. Cook on medium heat until the chicken is done. (around 45-60 minutes)  When chicken is close to being done add the sesame oil.  (too early and it will burn off all the tasty smell!)

The dutch oven was great because we had plenty of room to add some asparagus and chopped green onions.

We also had a tasty dessert!  But I'll get to that tomorrow...