Best Creamy Ginger Chicken Recipes

Creamy Garlic Ginger Chicken image

Provided by Bonnie Traynor

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 chicken breast halves, large boneless and skinless, cubed
1 small onion, chopped
2 tablespoons coconut oil
2 tablespoons lemon juice
2 teaspoons garlic powder (or more to taste)
1 1/2 teaspoons bouillon, chicken (Better Than Bouillon)
2 teaspoons ginger paste
1 tablespoon flour
1/4 cup parmesan cheese, grated
1 tablespoon butter
1/4 cup half-and-half (or whipping cream)
1 dash cayenne pepper (to taste)
4 ounces yolk-free egg noodles

Steps:

Melt coconut oil in large saute pan.
Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
Add half and half, stir until combined.
Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!

Chicken in Creamy Ginger Sauce image

Provided by PleasantNancy

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1/2 cup flour
1/2 teaspoon paprika
1/4 cup butter, melted
1 (10 ounce) can cream of chicken soup
1 cup milk
1/2 teaspoon ground ginger

Steps:

Pre-heat oven 400 degrees.
Mix flour and paprika in bowl or plastic bag. Coat chicken breasts in flour mixture and place in lightly greased baking dish.
Pour melted butter over chicken and bake 20 minutes, turn chicken pieces over and bake another 20 minutes. (If you use boneless chicken breasts you need to reduce the cooking time to 15 minutes, turn, then 15 minutes more).
While chicken is baking, mix together cream of chicken soup, milk, and ginger in a small sauce pan and heat on med-low, stirring until blended and heated through. Do not boil.
Pour soup mixture over chicken and return to oven for another 20 minutes. The top will be slightly browned.

Nutrition Facts : Calories 511.7, Fat 31.4, SaturatedFat 13.7, Cholesterol 137.5, Sodium 667.7, Carbohydrate 20.1, Fiber 0.6, Sugar 0.5, Protein 35.7

Creamy Ginger Chicken image

Provided by mariettaE

Categories Curries

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 17

3 tablespoons minced fresh ginger
2 tablespoons sesame or 2 tablespoons vegetable oil
1 1/2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon fish sauce (optional)
1 tablespoon red pepper flakes
1 tablespoon curry powder
1 tablespoon cornstarch
1 tablespoon sugar
1 onion, chopped
1 red bell pepper, thinly sliced
3 minced garlic cloves
2 cups rotisserie chicken, shredded
salt and pepper
1/4 light cream or 1/4 half-and-half
1 tablespoon fresh cilantro, chopped
1/4 cup almonds, chopped (optional)

Steps:

In a small bowl, combine 2 tbls minced ginger, 1 tbls oil, and all the: broth, soy sauce, fish sauce (if using), red pepper flakes, curry powder, cornstarch, and sugar.
Heat 1 tbls oil or butter in large skillet on medium-low heat.
Add onion, cook 3-5 minutes until just translucent.
Add sliced red bell pepper. Cook 2 minutes longer.
Add garlic and remaining ginger. Cook until fragrant about 30 seconds.
Add cooked chicken with a couple dashes of salt and pepper. Cook 1 minute.
Add curry sauce and stir, cook until heated through, about 2 minutes.
Reduce heat to lowest setting. Stir in cream and cilantro until combined and sauce thickens.
Top with almonds and serve.

Nutrition Facts : Calories 131.1, Fat 4.5, SaturatedFat 0.8, Sodium 722.6, Carbohydrate 19.2, Fiber 3.5, Sugar 8.3, Protein 5.6