NUTTY GINGER CHICKEN

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This nutty ginger chicken is a great for dinner. It’s wonderful served over rice.

Nutty Ginger Chicken This tasty chicken recipe is different and a great way to serve chicken to guests.  We like it over brown rice but can use brown or white.  You could serve it over pasta, too.

Nutty Ginger Chicken

2 to 3 pounds boneless, skinless chicken, cut into strips (I used chicken fingers, can use any chicken parts you like)
4 to 5 tablespoons all-purpose flour
1/4 teaspoon black pepper (can use more)
2 cloves of garlic, minced
6 tablespoon oil (I used Canola)
1 medium red pepper, cut in strips
1 medium green pepper, cut in strips
1 (4 ounce) can sliced mushrooms, drained (could use fresh mushrooms)
4 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 1/2 cups water
1 1/2 teaspoons ground ginger
2 chicken bouillon cubes
1/3 cup cashews or peanuts
3/4 teaspoon sesame seeds (Optional)
Rice or Pasta
 
Add pepper to all-purpose flour, dredge chicken in flour and brown in oil in a large skillet.  Add red and green peppers, garlic and mushrooms to chicken and cook until peppers are tender.  In a bowl mix soy sauce, cornstarch, water, ginger, and  bouillon cubes and whisk together.  Pour over chicken in skillet and cook until mixture boils and thickens.  Serve over rice and sprinkle with the cashews and sesame seeds.  Makes about six servings.  Enjoy!
 
Nutty Ginger Chicken
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

We love this chicken dish served over rice. It's also great served over pasta. 

Course: Main Course
Cuisine: American
Keyword: Nutty Ginger Chicken
Servings: 6 servings
Author: The Southern Lady Cooks
Ingredients
  • 2 to 3 pounds boneless skinless chicken, cut into strips (I used chicken fingers, can use any chicken parts you like)
  • 4 to 5 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper can use more
  • 2 cloves of garlic minced
  • 6 tablespoon oil I used Canola
  • 1 medium red pepper cut in strips
  • 1 medium green pepper cut in strips
  • 1 4 ounce can sliced mushrooms, drained (could use fresh mushrooms)
  • 4 tablespoons soy sauce
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 cups water
  • 1 1/2 teaspoons ground ginger
  • 2 chicken bouillon cubes
  • 1/3 cup cashews or peanuts
  • 3/4 teaspoon sesame seeds Optional
  • Rice or Pasta
Instructions
  1. Add pepper to all-purpose flour, dredge chicken in flour and brown in oil in a large skillet.
  2. Add red and green peppers, garlic and mushrooms to chicken and cook until peppers are tender. In a bowl mix soy sauce, cornstarch, water, ginger, and bouillon cubes and whisk together. Pour over chicken in skillet and cook until mixture boils and thickens. Serve over rice and sprinkle with the cashews and sesame seeds.

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