Viola’s Garlic Ginger Chicken for Kids

When I was little, we had family friends from Sri Lanka. Needless to say, we were treated on multiple occasions to fabulous curries and other dishes at their house. When Viola had little kids over for dinner, she would make a chicken dish that was less spicy than the things adults were eating. My mum (yes, I’m Australian at heart) just sent me the instructions for Viola’s Garlic Ginger Chicken for Kids.  Viola used to bake it in the oven and used chicken legs.  You could do that. I decided to make it faster and even more kid-friendly by using boneless chicken breasts and cooking it on the stove.

Viola's Garlic Ginger Chicken for Kids

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 tablespoon Garlic Grapeseed oil or grapeseed oil
  • 1/2 cup Tamari sauce
  • 1 teaspoon powdered ginger
  • 1 tablespoon Wildtree Garlic Galore or granulated garlic
  • The grated rind of 1 lemon plus the juice OR 1 tablespoon lime juice
  • 1 pound boneless, skinless chicken breast cut into chunks
  • 1 tablespoon grapeseed oil or cooking spray (for the pan)


Grab a gallon ziploc bag and a large frying pan with a lid.

Put the first six ingredients together in the ziploc bag and marinade the chicken for an hour or up to 4 hours.

Preheat the frying pan on medium heat.  Coat the pan with cooking spray (or a little grapeseed oil) and, using a slotted spoon, take the chicken out of the bag and put it in the pan.  Cook, stirring occasionally, for 4-6 minutes, browning the chicken on all sides.  Add the remainder of the marinade, cover, and then cook for an additional 4-6 minutes until the chicken registers 165F on a meat thermometer.  Serve with rice and steamed vegetables.


My son’s reaction when I served this was “YUM!”

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