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Ginger-Garlic Chicken with Fresh Fig Pan Sauce

Ginger-Garlic Chicken with Fresh Fig Pan Sauce

The fresh fig pan sauce used in this dish, is marketable itself alone. This Ginger-Garlic Chicken with Fresh Fig Pan Sauce served over a bed of brown rice is one of our new favorites.   The sauce drizzled over the brown rice is the revelation that it’s the pan sauce that’s the icing on the cake and you’ll want even more of it to accompany the rice or salad bed you have cradling the chicken.   The ginger-garlic paste you smear into the 1/4-inch thick chicken breasts before you caramelize it, are brilliant ingredient combinations with the figs.

After dinner is served, eaten, the dishes have been washed and everything is put away, I don’t usually enjoy having my house continue to have the aromas of our last meal (unless it’s something sweet and dessert-like!). There is something about the fragrance of ginger that is welcoming and it teases my olfactory that there is something good waiting. We had enough leftover for dinner the next evening and it was just as good (I even picked on it while it was cold and it was still as tasty as the night before).

I look forward to making this again, but with even more of the pan sauce to be soaked up by the nuttiness and textures of the brown rice.

Teenie Notes

  • The next time I make this, I would cut the chicken into strips or more bite-sized pieces (then you could serve and eat this dish with chopsticks!).
  • Would definitely make more of the pan sauce to accompany the dish.
  • Serve over plain white rice, brown rice or fresh, crisp greens.

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There’s still time…deadline to enter is Sunday, August 29, at 11:59 pm (PST).

Ginger-Garlic Chicken with Fresh Fig Pan Sauce
source adapted from Cooking Light Annual Recipes 2010

Serves 4 (serving size 1 chicken breast; about 1/3 cup pan sauce)

Ingredients

6 skinless, boneless chicken breast halves

1 teaspoon grated peeled fresh ginger
3/4 teaspoon kosher salt, divided
1 large garlic clove, grated

1 tablespoon canola or vegetable oil
2 tablespoons thinly sliced green onion bottoms
1 pound ripe Kadota or Brown Turkey figs, cut into 1/4-inch thick wedges

2 tablespoons rice vinegar
1 teaspoon dark sesame oil

2 tablespoons thinly sliced green onion tops
1/2 teaspoon sesame seeds, toasted

Directions

Place chicken breasts in Ziploc bag, single layered and seal (squeezing air out). Pound each chicken breast half to 1/4-inch thickness using a meat mallet or small heavy skillet.

Combine ginger, 1/2 teaspoon salt, and garlic in a small bowl. Mash ingredients with a spoon to form a paste. Rub paste evenly over chicken. Cover and chill 20 minutes.

Heat large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan and keep warm. Add green onion bottoms to pan; sauté 1 minute, stirring frequently. Add figs; sauté 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, vinegar, and sesame oil. Remove from heat; spoon sauce over chicken.

Sprinkle with green onion tops and toasted sesame seeds.

Serve over a bed of brown rice or fresh, crisp greens.

Ginger-Garlic Chicken with Fresh Fig Pan Sauce

More recipes and posts using figs:

Broiled Pancetta Wrapped Figs with Feta Broiled Pancetta Wrapped Figs with Feta
Fettucine with Figs, Brown Butter and Hazelnuts Fettucine with Figs, Brown Butter and Hazelnuts
Crostini with Gorgonzola and Figs Crostini with Gorgonzola, Caramelized Onions and Fig Jam
California Fresh Figs – Delicious Summer Fare Ideas
Disclaimer: The California Fig Advisory Board shared with me and the Teenie Cakes site, California Fresh and Dried Figs. I am under no obligation to write or share specific details about the shipment or their produce/product.

Reader Interactions

Comments

  3. Lawyer Loves Lunch says

    I’m a huge fan of recipes with pan sauces because that means the leftovers stay moist for lunch the next day. Although this looks so good, I’m not sure there will be any leftovers. Maybe I should make a double batch? 🙂

  4. City Share says

    I have had so much fun looking through all of your fig recipes. I especially love this one and the pancetta wrapped figs. I have had bacon wrapped dates that were delicious, but those sound even better. Yummy!

  6. Margie says

    Fresh figs are a rare treat in Wisconsin, what a wonderful way to use them in a healthy dinner. Bet the pan sauce would be good with dried figs come winter time…

  7. Magic of Spice says

    Oh goodness…I am so far behind, sorry I missed this when first posted. But I am here now, and oh what a glorious dish. Beautiful flavors (especially ginger:), gorgeous photos and all around fantastic dish. You have presented such a glorious array of creative dishes centered on these lovely figs 🙂

  9. sweetlife says

    love the fig sauce, it would be perfect with any protie…congrats on your celebration..I am truly sorry I missed your giveaway!! great gift!! best wishes to those who entered

    sweetlife

  15. Chef Dennis says

    what a beautiful plate….just a great presentation! Your garlic chicken looks delicious, and your fig sauce must have been a wonderful accompaniment to your chicken! what an explosion of flavors each bite must have been!

  16. Jean says

    What a great dish showcasing the delicious figs. Having just taken a bite of one just now, I can imagine all the other flavor components that surround the sweetness of the fruit. Nicely done!

  26. MOnet says

    You are right! You had me at the fig sauce alone. And then of course ginger and chicken are always a wonderful combination. Thank you for sharing.

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