Ginger chicken
4 pers.
Ingredients
- 1 sachet ARIAKÉ chicken broth
- 100g fresh button mushrooms
- 4 chicken breasts
- 10g cornstarch
- 1 tbsp. white wine
- 1 piece fresh ginger root
- salt, pepper
The steps
- Leave the sachet of chicken broth to infuse for 10 minutes in 33cl of boiling water.
- Cut chicken breasts into sticks. Season with salt and pepper. Peel ginger root and cut into thin strips. Peel and wash fresh mushrooms. Dissolve cornstarch in 3 tbsp. chicken stock.
- In a non-stick frying pan, wipe off a drop of oil with kitchen paper, then brown the ginger strips without letting them brown. Add the chicken pieces and sauté for a few minutes. Add mushrooms and 20cl stock. Cover and cook for a further 5 minutes, until the meat is cooked.
- Add the cornstarch, white wine and soy sauce, then bring to a gentle boil, stirring until the sauce thickens. Add more cornstarch if necessary. Serve piping hot with white rice.
