Ginger Chicken

This creamy ginger chicken dish combines the zesty warmth of fresh ginger with tender boneless chicken, earthy mushrooms, and crisp water chestnuts. The sauce is rich and velvety, thanks to a blend of chicken stock and sour cream, creating a comforting yet vibrant flavor profile. Scallions add a fresh, sharp finish, while the subtle spice of black pepper balances the richness. Perfect served over steamed rice, this meal is quick to prepare and ideal for busy weeknights or casual family dinners. It&# 226;ÂÂs a satisfying, protein-packed option that brings restaurant-quality taste to your home kitchen with minimal effort.

Cooking Method: Boiling, Sautéing, Stewing, Stir Frying

Cuisine: Vietnamese

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 681.1

Dietary: Gluten-free

Description

This creamy ginger chicken dish combines the zesty warmth of fresh ginger with tender boneless chicken, earthy mushrooms, and crisp water chestnuts. The sauce is rich and velvety, thanks to a blend of chicken stock and sour cream, creating a comforting yet vibrant flavor profile. Scallions add a fresh, sharp finish, while the subtle spice of black pepper balances the richness. Perfect served over steamed rice, this meal is quick to prepare and ideal for busy weeknights or casual family dinners. It&# 226;ÂÂs a satisfying, protein-packed option that brings restaurant-quality taste to your home kitchen with minimal effort.

Ingredients

1 Stick Butter
2 tablespoon Freshly grated ginger
2 Bunches Scallions, chopped
1 cup Chicken stock
4 Whole Boneless chicken breasts, cut into bite-size pieces
1 lb Fresh button mushrooms, quartered
2 Cans Water chestnuts, drained
3 c Sour cream
6 c Cooked brown or white rice
Pepper to taste
Parsley for garnish

Directions

1
Heat butter in a wok or large skillet over medium heat.
2
Saute the ginger and scallions until the scallions are slightly wilted.
3
Add the chicken stock and heat to near boiling.
4
Add the chicken pieces, reduce the heat, and stir gently.
5
Simmer until the chicken is just cooked through.
6
Add the water chestnuts, mushrooms, and pepper; simmer for 2 minutes, stirring gently.
7
Stir in 2 cups of the sour cream until blended thoroughly.
8
Keep the mixture on a very low flame to prevent curdling.
9
Serve over rice with a dollop of sour cream on top of each serving.
10
Sprinkle with fresh parsley.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 681.1kcal

% Daily Value *
Total Fat 45.5g70%
Saturated Fat 19.7g99%
Cholesterol 240.7mg81%
Sodium 332.9mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 56.9g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent the sauce from separating.

Substitutions: You can substitute the sour cream with heavy cream or coconut milk for a dairy-free option. Fresh ginger can be replaced with 1 teaspoon of ground ginger in a pinch, though fresh provides a brighter flavor.

Tip: Ensure the heat is very low when adding the sour cream to avoid curdling. If the sauce becomes too thick, add a splash of chicken stock to reach your desired consistency.

Keywords: chicken, ginger, mushrooms, water chestnuts, scallions, sour cream, rice, saute, simmer, dinner, weeknight meal, protein, asian fusion, creamy sauce, easy recipe

Read it online: https://www.chefs-mate.com/recipe/ginger-chicken/