Ginger Chicken

Ginger Chicken
  • 4 servings
  • 0:12 Preparation
  • 1:10 Cooking
  • 1:22 Total Time


Add all
  • 2

    white onions, cut into thick slices

  • 1x2 lb
    (1x1 kg)

    boneless chicken breast roast

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)


  • 1 cup
    (250 mL)

    chicken broth

  • 2

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)

    fresh ginger

  • 1 tsp.
    (5 mL)

    rice vinegar

  • 1 Tbsp.
    (15 mL)

    sesame oil

  • 3 Tbsp.
    (45 mL)

    soya sauce

  • 1/4 cup
    (60 mL)


  • 2 Tbsp.
    (30 mL)

    brown sugar

  • cream to thicken


Preheat oven to 400°F/200°C.

Cover the bottom of a roasting pan with sliced onions. Lay roast on top. Brush with mixture of Dijon mustard and honey. Brown for 12-15 min.

Reduce heat to 325°F/160°C.

Add bouillon and roast for 45-55 min. or until a meat thermometer registers 170°F/85°C. Baste frequently with cooking juices during cooking.

In a small pan, mix remaining ingredients together and heat on medium for 2 min. Season to taste and thicken gravy with cream if desired.

Serve roast with gravy, a sweet potato and green beans with sesame seeds.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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