Chicken in Tart Garlic Sauce

Chicken in Tart Garlic Sauce

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  • 2 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tsp salt
  • 3 tbsp peanut oil or vegetable oil
  • 4-5 green cayenne chilis, each slit lengthwise several times
  • 1 lb boneless chicken, rinsed and cut into 1/2-inch pieces (we used boneless, skinless chicken breasts)
  • 1 cup water
  • 2 tbsp fresh lime juice
  • 1/4 cup scallion greens or cilantro leaves, minced


If you have a mortar, pound the garlic and ginger together to a paste with a pinch of salt.

Heat the oil in a heavy pot or a wok over medium heat. Add garlic and ginger and cook, stirring frequently, for several minutes until softened. Add the chilis and cook a minute or longer, then raise the heat to high. Add the chicken pieces and cook, turning and stirring to sear the chicken on all sides, about 4 minutes. Add the water and bring to a boil. Add 1 tsp salt and stir, then lower the heat to maintain a simmer and cook for another 5 minutes, or until the chicken is cooked through. Remove from the heat and add lime juice.

Sprinkle on scallion greens or cilantro and serve.