Before you begin
Your ginger chicken stew awaits!
By the time you read this, your fruit and vegetables should already be washed. On the other hand, just in case they’re not…
Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.
What you need for the perfect ginger chicken stew
Equipment:
- Kettle,
- Frying pan,
- Garlic press,
- Fine grater,
- Non-stick saucepan,
- Sieve and lid.
- Heat Source (ie. hob)
Skill Level: Basic
Time: 20-25 minutes
Ingredients
Basmati Rice 150g
Diced Chicken Breast 260g
Garlic Cloves 2
Lime 1/2
Ginger Puree 15g
Tomato Puree 30g
Coconut Milk 200ml
Chicken Stock Paste 10g
Baby Spinach 100g
Soy Sauce 15ml
Sugar for the Sauce 1 tsp
Water for the Sauce 75ml
Nutritional Values
Typical Values Per serving / Per 100g for uncooked ingredients
Energy (kJ/kcal) 2724 /651 659 /158
Fat (g) 20.8 / 5.0
Sat. Fat (g) 17.0 / 4.1
Carbohydrate (g) 70.7 / 17.1
Sugars (g) 7.0 / 1.7
Protein(g) 43.6 / 10.6
Salt (g) 3.24 / 0.78
Nutrition for uncooked ingredients based on 2 portion recipe for ginger chicken stew.
Lets get cooking
1. On the Hob
- Boil a full kettle.
- While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through (8-10 mins)
ATTENTION:
Wash your hands and equipment after handling raw
chicken and its packaging. The chicken is cooked when no longer pink in the middle.
2. Time to prep
- While the ginger chicken cooks, peel and grate the garlic (or use a garlic press).
- Zest and halve the lime.
3. Cook the Rice for the Ginger Chicken Stew
- Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.
- Add the rice and cook for 10-12 mins.
- Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until
ready to serve.
4. Simmer & Spice the Chicken Stew
- Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.
- Next, pour in the coconut milk, chicken stock paste, sugar and water for the sauce, then stir together.
- Bring to a boil, then lower the heat and simmer until the sauce has thickened. (4-5 min).
5. Add the Spinach
- Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.
- Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.
- Taste and add more lime if needed and add a splash more water if it’s a bit too thick.
6. Serve your Ginger Chicken Stew
- Share the rice between your bowls and spoon the chicken stew on top.
- Finish with a sprinkling of lime zest.
Enjoy!
My Final Thoughts on the Garlic, Lime & Ginger Chicken Stew recipe
This recipe is a great way to get your dinner started off on the right foot. Not only does it taste delicious, but you know that a healthy home-cooked meal is better than any fast food or junk food. Moreover, it’s simple and easy too!
All of the ingredients in this ginger chicken stew play well together. As a result, even if we’re talking about my dad who doesn’t really care much for spice – he still loves this dish. As long as there are enough flavours coming through in abundance without being overwhelming at all, it works.
I’ve never had anyone complain yet.
Try it out and let me know what you think in the comments below or connect with me on social media Nicolette’s Twitter | Nicolette’s Instagram
