Ginger chicken

Number of persons

4 pers.

Preparation time

Cooking time


  • 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.