Smothered Ginger Chicken Recipe

Publisher Photo

Smothered Ginger Chicken Recipe

Be the first to add a review
Publisher Photo
Liven up ordinary chicken with this simple, saucy skillet dish. No one in my family can resist the moist chicken and old-fashioned gravy.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Smothered Ginger Chicken in Country Chicken Cookbook 1995, p53

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Smothered Ginger Chicken in Country Chicken Cookbook 1995, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSmothered Ginger Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review