Chicken with Ginger and Spring Onions


Prep time: 
20 minutes


This dish is by Andrew Nutter. It's a fusion chicken recipe which combines classic Chinese flavourings, ginger and spring onion, with a rich cream sauce.


  • 3 tablespoon olive oil
  • 4 chicken breasts, about 175g each
  • 1 bunch spring onions, plus extra for sauce
  • 2.5 cm ginger, chopped. Plus extra for sauce
  • 2 tablespoon olive oil
  • 2 large baking potatoes, diced
  • 225g mangetout
  • 1 clove garlic
  • 125 ml dry white wine
  • 125 ml chicken stock
  • 125 ml whipping cream
  • black pepper


  1. Preheat oven to 170º C/gas 3.
  2. Heat 2 tablespoons of the olive oil in a large frying pan over a moderate heat. Add the chicken breasts and fry until they are golden brown on the outside but still pink in the centre.
  3. Remove the breasts and place on a plate to cool.
  4. Add the remaining olive oil to the pan, heat through and add the onions and ginger. Gently fry for 5 minutes until they have softened but not coloured. Remove the pan from the heat and season lightly with salt and freshly ground pepper.
  5. Using a sharp knife make four oblique cuts evenly spaced to the centre of each breast. Push a little of the onion and ginger mixture into each cut.
  6. Transfer the chicken to a foil-lined baking tray and bake for a further 10 minutes until cooked through.
  7. Meanwhile, prepare the vegetables. Heat the olive oil in a frying-pan and fry the diced potato, stirring often, until golden brown.
  8. Add the garlic and mangetout and fry for a minute. Cover and keep warm.
  9. Meanwhile, make the sauce. Heat the wine in a saucepan, bring to the boil and reduce by half.
  10. Add the chicken stock and reduce by half again before stirring in the cream, ginger and the spring onions. Bring the mixture to a simmer and season with salt and freshly ground pepper.
  11. Serve each breast on a bed of the pan-fried vegetables with the sauce spooned over the chicken.



Photo Credit: Jonny Hughes @jonny2love
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