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.
- 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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Serves 4 (serving size 1 chicken breast; about 1/3 cup pan sauce)
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
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.
More recipes and posts using figs:
|Broiled Pancetta Wrapped Figs with Feta|
|Fettucine with Figs, Brown Butter and Hazelnuts|
|Crostini with Gorgonzola, Caramelized Onions and Fig Jam|
|California Fresh Figs – Delicious Summer Fare Ideas|