Hunan-Style Ginger Chicken

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Estimated read time 2 min read



Simmer juicy chicken thigh pieces in an umami-rich soy-based sauce with earthy shiitake mushrooms and sweet mini peppers for this 30-minute, one-pan dinner. This version of the comforting Hunan classic, lao jiang men ji, from cookbook author Andrea Nguyen is a simple braise that gets its heat from a generous handful of unpeeled fresh ginger root.

Frequently Asked Questions

  • What is dark soy sauce?

    Dark soy sauce is thicker and slightly sweeter than regular or light soy sauce. In addition to adding a salty sweetness, dark soy sauce is used to a dark amber color to dishes like stir-fries and braises. If you don’t have dark soy sauce on hand, you can substitute with 2 1/2 teaspoons regular soy sauce plus 3/4 teaspoon molasses.

  • What should you use if you don’t have a wok?

    A large skillet, with plenty of surface area, will also work well for this recipe. We recommend using a cast-iron skillet, which has a naturally nonstick surface. Avoid using a skillet with a nonstick Teflon coating when cooking over high heat, such is the case in this recipe.

Notes from the Food & Wine Test Kitchen

This recipe moves fast, so be sure to have all of your ingredients prepped and ready to go before starting to cook.

Andrea Nguyen recommends leaving the peel on the ginger for an extra pungent and spicy pop of flavor.

Suggested pairing

Try pairing this ginger-forward chicken dish with a full-bodied white wine, like Gabriëlskloof The Landscape Series Elodie Chenin Blanc.



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