Serves 4
55 min
Chicken with Ginger Sauce
Recipe GLPR81ab63980c163e
Tender boneless chicken breasts seared in peanut oil and simmered in a bright, aromatic ginger sauce with hints of honey and Dijon mustard. The chicken cooks gently in savory chicken stock alongside julienned carrots and thin onion slivers, creating a warming, flavorful main course. Served over delicate rice noodles and topped with fresh pea shoots and toasted chopped peanuts for texture and nutrition. A naturally dairy-free, egg-free, and gluten-free dish inspired by Caribbean flavors.
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Ingredients
1/3 cup fresh ginger, finely grated
2 tablespoons Dijon mustard
1/3 cup honey
3 cups chicken stock
1 packet rice noodles (about 8 ounces)
1/4 sweet onion, slivered
3 carrots, peeled and julienned
4 boneless, skinless chicken breasts
2 tablespoons peanut oil
1 bunch fresh pea shoots
1/3 cup raw peanuts, chopped
Salt and pepper to taste
Directions
In a small bowl, whisk together the grated ginger, Dijon mustard, and honey until well combined. Set the ginger sauce mixture aside.
Heat the peanut oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Pat the chicken breasts dry and season both sides generously with salt and pepper.
Once the oil is shimmering, carefully place the chicken breasts in the hot pan. Sear for 4 to 5 minutes per side until golden brown. Do not move the chicken while searing. Remove the chicken and set aside on a clean plate.
In the same pan, add the slivered onion and julienned carrots. Sauté over medium heat for 3 to 4 minutes, stirring occasionally, until slightly softened and aromatic.
Pour in the chicken stock and bring to a simmer. Return the seared chicken breasts to the pan, nestling them among the vegetables.
Reduce heat to medium and gently pour the ginger sauce mixture around and over the chicken. Stir to combine the sauce with the broth. Maintain a gentle simmer.
Cover the pan partially with a lid and simmer for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part.
While the chicken cooks, prepare the rice noodles according to package directions. Drain and set aside.
Toast the chopped peanuts in a small, dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate and cool slightly.
Once the chicken is fully cooked, taste the sauce and adjust seasoning with additional salt and pepper as needed. Remove from heat.
Distribute the cooked rice noodles among four serving bowls. Ladle the ginger sauce and vegetables evenly over the noodles, placing one chicken breast in each bowl.
Top each serving with fresh pea shoots and a generous sprinkle of the toasted chopped peanuts. Serve immediately while hot.
