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Ginger Chicken Stew

2021-01-29
ginger chicken stew
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    272.7

  • Carbohydrates

    15.3 g

  • Cholesterol

    124.5 mg

  • Fat

    8.6 g

  • Fiber

    2.4 g

  • Protein

    32.9 g

  • Saturated Fat

    1.9 g

  • Serving Size

    1

  • Sodium

    628.7 mg

  • Sugar

    1.1 g

  • Trans Fat

    0.6 g

  • Unsaturated Fat

    1.8 g

  • Potassium

    821.1 mg
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Ginger chicken stew. Chicken breasts with vegetables and spices cooked in a pan. Very easy and delicious chicken recipe. Looking for more easy and tasty dinner recipes? We have a huge collection of them, please check it out-Dinner

You may also like Fried Tebasaki Chicken Wings

Ginger Chicken Stew

Ingredients

  • 3 skinless and boneless chicken breasts, chunked
  • 1 tablespoon salt
  • 1 tablespoon freshly ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1to 2 tablespoons vegetable oil
  • 1 large yellow onion, peeled and diced
  • 4 plum tomatoes, diced
  • 3 cloves garlic, peeled and minced
  • 1 jalapeno peppers, minced
  • 2 tablespooons minced fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup peanut butter,chunked
  • 1 cup (250 ml) chicken broth
  • 1 tablespoon tomato paste
  • 2 green onions, sliced
  • chopped fresh cilantro

Method

Step 1

Season chicken chunks with salt, black pepper, and dried ginger.

Step 2

Preheat vegetable oil in a large pan. Add seasoned chicken chunks and brown in all sides. Remove meat and set aside.

Step 3

Add onions, jalapeño, garlic, and ginger to the same pane. Sauté over medium heat until onion begin soften (for about 2-3 minutes). Add tomatoes and red pepper flakes. Cook, stirring, for a further 2-3 minutes.

Step 4

Stir in peanut butte, chicken stock and tomato paste. Mix well to combine.

Step 5

Stir in reserved chicken chunks. Simmer, uncovered, for about 15 minutes.

Step 6

Remove cooked chicken and vegetables from the pan. Transfer to serving platter. Sprinkle with green onions and cilantro. Serve hot.

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