Ginger & Green Onion Roast Chicken

20200321_204418Every so often I do a little grocery shopping in my own pantry.  I’m sure many of us find ourselves in the same position: you buy an ingredient that you only need a little of and then the rest sits there for ages waiting for you to remember it’s there.

20200420_182742(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

This is what happened with a bottle of soy sauce I had.  I can’t even remember when I got it.  I just know it’s been lurking in the back of my pantry for a reeeeaaaaalllllyyyy long time.  It’s not like it goes bad.

20200420_182813I had been in the process of reorganizing said pantry and decided it was time to make use of this long lost bottle of soy sauce.  One of my favorite flavors that soy sauce is an integral part of is teriyaki.  As it turns out, it’s a pretty easy flavor to recreate with the right ingredients, and lucky me, I just happened to have those.  Chances are good if you don’t already have them, too, you can find them quite easily.  Just promise not to forget about your own bottle of soy sauce in your pantry.

20200420_182843

Ginger & Green Onion Roast Chicken Recipe

  • Difficulty: easier than remembering what you have in the back of the pantry
  • Print

Ingredients

  • 1/2 cup soy sauce, low sodium preferred
  • 1/2 cup white wine
  • 1/4 cup rice wine vinegar (red wine vinegar can be used if needed)
  • 2 Tbsp. packed brown sugar
  • 1/4 cup finely chopped garlic
  • 1/4 cup peeled and finely chopped fresh ginger
  • 1 cup thinly sliced green onion
  • 2 Tbsp. sesame seed oil, olive oil can be used if needed
  • 1 chicken, cut in pieces, or equivalent pieces of choice (I used 5 chicken quarters)

Directions

Mix together all the ingredients other than the chicken.  Place the chicken skin side up in a roasting pan and pour the sauce over making sure all the pieces are equally covered in material.  Allow the chicken to sit in the sauce for 30 minutes.

Preheat the oven to 400 F.  Turn each piece of chicken over to knock off all the chunks back into the liquid, then place the chicken pieces skin side up again.  You want all the solid spices to be in the liquid so that they won’t burn while cooking.

Roast the chicken for 45 to 50 minutes, or until the juices are clear.  Remove the chicken from the pan and pour off the liquid and spices into a pitcher for serving.  These juices can be poured over the chicken once served and taste great over a side of rice.  Enjoy!

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