It’s raining, the skies are gray and there’s no chance of taking food photos in the garden. But it doesn’t matter. A dish as delicious as this ginger chili balsamic chicken doesn’t need perfect lighting to look good. And it doesn’t need fancy side dishes either because it’s good by itself. A dish as perfect for a rainy day as it is for a sunny summer day. And it’s specially great for those lazy weekends because all you need is a small frying pan to make it.
As the title says, the chicken was flavored with ginger, chili and balsamic vinegar. To balance the heat from both the ginger and the chili, a little sugar was added. And to mellow down the sharpness of the balsamic vinegar, some salt and pepper. The aroma that fills the kitchen while cooking this ginger chili balsamic chicken will whet your appetite.
This is a very simple recipe which begins with browning the chicken and the spices together.
Balsamic vinegar is poured in and the chicken cooks in its own juices that get mixed in with the balsamic vinegar.
Ginger Chili Balsamic Chicken
- Wipe the chicken dry with paper towels. Don't skip this step if you want the chicken to brown properly. If you haven't discovered it yet, moisture is the enemy of browning. So, wipe the chicken dry.
- If your ginger has thick skin, peel before slicing thinly.
- Chop or finely slice the chilies.
- Heat a non-stick frying pan. Arrange the chicken pieces, skin side down. Sprinkle in the ginger and chilies. Cook over high heat until the skins are browned. Flip to brown the opposite side.
- Pour in the balsamic vinegar. Sprinkle in the salt, pepper and sugar.
- Turn the heat to low, cover the pan tightly and braise the chicken for 20 minutes. Flip them over midway through the cooking.
- To answer the obvious question, no, there is no need to add water. The chicken will expel water during cooking and there will be more than enough liquid for the meat to cook in.
- When the chicken is done, scoop them out and transfer to a shallow bowl.
- If the sauce in the pan appears too watery, boil it, uncovered, until it looks syrupy. You may discard the ginger slices at this point (I didn't though to squeeze out whatever remaining flavors were in them).
- Pour the sauce over the chicken and garnish with parsley.
- Serve the ginger chili balsamic chicken at once.
- P.S. The chicken might be tastier tomorrow after reheating but there's nothing left to find out.