Tomato Ginger Chicken

Last week I came across this wonderful looking recipe from Karista’s Kitchen.  It was for Slow Cooked Red Ginger Chicken and I knew I wanted to do something like this.  But I didn’t have a lot of time and it was cold and I was tired but I wanted the flavour.  So I took inspiration from her recipe and came up with this.  I do plan at some point to follow hers when I have a chance.

This recipe is served on a baked potato so you’ll need to get that cooked while this is being prepared.

I took a chicken breast and cubed it then sauteed it in olive oil, salt, and pepper.

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While that was cooking I finely chopped several cloves of garlic and peeled a chunk of fresh ginger.  The ginger was about 1 1/2 inches by 1 inch by 1 inch or so.

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I tossed in the garlic and added 1 cup of my homemade tomato sauce.  As that started to simmer I used a zester to finely mince up the ginger and added it to the mixture.

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I added maybe a 1/4 cup plus of soy sauce.  I prefer to use the low sodium kind.  We are growing cilantro (coriander leaves) so I had some fresh leaves to chop up and add to the dish.

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I added a splash of lime juice to taste and let it simmer until the chicken was fully cooked.  Slice the baked potato open and top with the chicken and sauce.

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I loved the brightness of the ginger in this dish.  It was a great comfort food meal without being heavy.  Overall a pretty healthy meal.


22 thoughts on “Tomato Ginger Chicken

  1. Definitely trying this recipe. I tried making my own ginger/curry chicken the other day and although it tasted good, there wasn’t much of a sauce as I had hoped. Seems like tomato sauce is part of the answer (; Thanks for sharing!

  2. My favorite kind of recipe: easy and tasty, I would never have thought to serve this over a potato and love the sound of it. I’m going to “pin” this so I won’t lose it.

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