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Smothered Ginger Chicken

 Smothered Ginger Chicken
Liven up ordinary chicken with this simple, saucy skillet dish. No one in my family can resist the moist chicken and old-fashioned gravy.
4 ServingsPrep: 10 min. Cook: 70 min.


  • 1/2 cup plus 3 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3 tablespoons canola oil
  • 1 cup chopped onion
  • 1/4 cup each chopped green and sweet red pepper
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 3 cups chicken broth


  • In a large resealable plastic bag, combine 1/2 cup flour, 1 teaspoon
  • salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time,
  • and shake to coat.
  • In a large skillet, fry chicken, a few pieces at a time, in oil until
  • well browned. Remove from skillet; set aside and keep warm. Add
  • onion and peppers to drippings; saute until tender. Add garlic; cook
  • 1 minute longer.
  • In a large bowl, combine the remaining flour, remaining salt and
  • pepper, ginger and chicken broth until smooth. Stir into vegetable
  • mixture; bring to a boil. Cook and stir for 2-3 minutes or until
  • thickened. Return chicken to pan; cover and simmer for 45 minutes or
  • until chicken juices run clear.

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Smothered Ginger Chicken (continued)

Directions (continued)

  • Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.