Wednesday, November 21, 2012

Creamy Ginger Chicken

Okay, just to not confuse this with the ginger chicken you'd get from a Chinese restaurant, I'm calling this "Creamy Ginger Chicken". Because it's got ginger. And chicken. And, you know, cream.

Made this last night, and it got rave reviews from the crowd.

6 small chicken breasts, diced
1 - 8oz block of cream cheese
2 cups milk or cream
3 tablespoons fresh crushed ginger
1 tablespoon fresh crushed garlic
2 tablespoons lemon juice
Salt & pepper to taste

This is a two pot recipe:

First, in a small pot, put in the cream cheese and milk, and put it just below medium. (Melting cream cheese is a chore, and I still haven't figured out the best way to do it). Add the lemon juice. This helps break the cheese down, but once it starts heating up you're still going to have to break out the whisk to make it nice and smooth.

Then in a larger pot (or wok) heat up a couple tablespoons of your favourite oil (I use odor-free coconut oil), then toss in the ginger and garlic. Let it cook on medium for a few minutes until it softens. Toss in the diced chicken breasts and cook thoroughly.

When the chicken's cooked, drain it, then pour in the cream cheese sauce.

It's pretty simple. We added some bacon bits, but it didn't actually add anything to the dish, but you should experiment!

If you're looking for a side dish, we went with a pasta salad like this:

1/2 bag gluten free (corn) pasta noodles (such as rotini or macaroni)
1 1/2 cups of mayonnaise (you could use miracle whip, but why?)
1 tablespoon dry mustard
1 tablespoon pepper
1/2 tablespoon celery salt
1 tablespoon onion powder
1 teaspoon garlic powder

Cook the pasta, mix everything else in a bowl. Drain the pasta and toss with the mayonnaise sauce. Not low carb, but yummy nonetheless.

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