make and wait ginger chicken

Yesterday, my sweet sweet boyfriend, John, brought me an orchid. He is very supportive of me studying for the Bar and really believes in me. I, on the other hand, do not have as much faith in my abilities. Recently, I have been panicking less often, but with wayyyyy more gusto. Needless to say, my stress eating is out of control! I have not been blogging my recipes, but this one I just had to take time for.

This is a make and wait recipe, because you must make it and wait at least 3 hours before finishing the last step and serving it. I make my chicken the night before. The recipe goes from being average to FANTASTIC in the time that you wait and let it sit. I don’t know why I haven’t thought to make this until now. John’s lovely Asian orchid must have inspired me;]


1 inch by one inch cube of fresh ginger peeled and chopped up
2 small garlic cloves sliced into slivers
1 large chicken breast chopped up
low sodium soy sauce on hand
a few shakes ground black pepper
a few shakes garlic powder
organic coconut oil (or vegetable oil, or any other relatively neutral tasting oil)
pam cooking spray (optional)


Put a large skillet (or wok if you have one) on the stove, on medium heat. Coat your pan with coconut oil and add your sliced garlic. When you smell the garlic, add the chicken, ginger, pepper, and garlic powder. Stir everything around for 30 seconds and then add just enough soy sauce to coat everything. Do not drown your chicken in soy sauce. Cook your chicken until it is no longer pink. Then, empty the contents of your pan (including any liquids) into a bowl and let it cool. Once everything is cool, cover the bowl and put it in your fridge for at least 3 hours. I try and let my chicken sit over night. DO NOT EAT THE CHICKEN NOW! Your dish will taste 100 times better if you wait and follow the last step. When you can no longer wait to serve your chicken, heat a clean pan up on medium high heat and spray it with pam (or just add a touch of oil). Add all the contents of your bowl to the pan and sear. When there are no more liquids and your chicken is a lovely shade of brown, you are ready to serve:] Serve the chicken over rice or in lettuce wraps. You will be so glad you waited!

18 thoughts on “make and wait ginger chicken

  1. I love this! I can make it on Sunday night when I’m getting Sunday Supper ready and then serve it Monday night for dinner without too much muss and fuss. I’m going to do it! I”m pinning it too……….love ya still and keep studying – it’s almost over!!

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