Oriental Spiced Chicken Ragoût

Oriental Spiced Chicken Ragoût
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    canola oil

  • 1 Tbsp.
    (15 mL)


  • 1 1/2 lbs
    (675 g)

    boned breast or thigh cubes

  • sufficient quantity of flour (to coat the meat)

  • 2

    garlic cloves, chopped

  • 1

    bunch of green onions, coarsely chopped

  • 1

    red pepper, diced

  • 1/2 lb
    (225 g)

    mushrooms, quartered

  • 6 1/2 oz
    (199 mL)

    water chestnuts, sliced

  • 2 cups
    (500 mL)

    sugar snap peas or snow peas

  • 1/2 cups
    (125 mL)

    chicken broth

  • 1/4 cup
    (60 mL)

    soya sauce

  • 1 to 1 1/2 tsp.
    (5 to 7 ml)

    five chinese spice mix

  • ground pepper to taste


In a large casserole, heat the oil and melt the butter. Meanwhile, coat the poultry cubes in flour and shake off excess.

Brown the poultry cubes over high heat to sear them well.

Add the vegetables and cook 3-4 minutes.

Add the broth and soya sauce, bring to a boil.

Add spices, pepper to taste and stir well.

Reduce to low heat, half cover and let simmer about 15 minutes or until the poultry cooks completely.

Thicken the broth if necessary with a little kneaded butter or cornstarch diluted in a small amount of water.

Alter seasoning as needed and serve.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007