Chicken breasts with stem ginger sauce

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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)


  1. Start off by heating the oil in a medium saucepan and soften the onion and garlic in it for about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through.
  6. 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.
  7. Then, off the heat, stir in the yoghurt. Pour the sauce over the chicken and sprinkle with the spring onions.

Additional Information

  • Low fat

  • Chicken

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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