Chicken breasts with stem ginger sauce

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By daisyprincess



  • 4 chicken breast

  • 1 large onion chopped small

  • 2 tbsp natural yoghurt

  • 2 tsp ginger fresh, grated

  • 120ml dry white wine or dry cider

  • 4 pieces of preserved stem ginger finely chopped

  • 2 tbsp groundnut oil

  • 2 cloves garlic crushed

  • 1 pinch salt and freshly ground black pepper

  • 4 spring onions finely sliced on the diagonal

  • 1 tbsp butter

  • 4 tbsp preserved stem ginger syrup (from the jar)


<ol> <li>Start off by heating the oil in a medium saucepan and soften the onion and garlic in it for about 5 minutes.</li> <li>Meanwhile, place the chicken breasts in a medium roasting tin. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside.</li> <li>Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well.</li> <li>Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over, and place a small knob of butter on top of each one.</li> <li>Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through.</li> <li>When it’s cooked, remove the chicken to a warmed serving plate, then place the tin over direct medium heat. Add the wine and chopped stem ginger, stir and let it bubble down to a syrupy sauce.</li> <li>Then, off the heat, stir in the yoghurt. Pour the sauce over the chicken and sprinkle with the spring onions.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Chicken

  • Low fat

Avg. user rating:


Rate this recipe

Your comments