“This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.” Chicken with Ginger Pesto – You must try this recipe.
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- 2 pounds skinless, boneless chicken breast halves
- 1/2 cup dry white wine
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger root
- 2 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon white sugar
- 1 bunch green onions, cut into 1/4-inch pieces