Delicious Chicken and Ginger Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast fillet (s)
- 4 tablespoon soy sauce
- 1 teaspoon sugar, brown
- salt and pepper
- Cayenne pepper, or chilli
- 1 piece (s) ginger root, the size a thumb, freshly grated
- 1 large carrot
- 1 small zucchini
- 1 bunch spring onions, the white and some the light green, in rings)
- 150 g mushrooms, or Eerline
- 1 tablespoon flour
- 200 ml chicken broth
- 250 g taliatelle
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into bite-sized pieces. Make the marinade from 4 tablespoons of soy sauce, 1 teaspoon of brown sugar, salt and pepper and some freshly grated ginger. Soak the chicken for 15-30 minutes.
- Meanwhile, clean and wash the vegetables and chop them into small pieces.
- Sear the chicken in a large pan. When it`s nicely browned, take it out. If necessary, heat a little olive oil. Put the vegetables in the pan and sauté. Dust the vegetables with 1-2 tablespoons of flour to bind the sauce, wait a moment, then deglaze with the stock. Let something boil down. Season with salt and pepper, cayenne pepper and freshly grated ginger. Add the chicken pieces.
- While the meat and vegetables are cooking, cook the tagliatelle according to the package instructions. They can be served as a side dish or can be folded into the pan.
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