Marry Berry Pan-fried Ginger and Chilli Chicken with Water Chestnuts is made with chicken breasts, soy sauce, hoisin sauce, garlic, ginger, mushrooms, crème fraîche, and crunchy water chestnuts. This recipe creates a rich and flavorful stir-fry-style dish with a creamy, aromatic sauce. It takes about 1 hour and 20 minutes to prepare and serves 6.
Marry Berry Pan-fried Ginger and Chilli Chicken with Water Chestnuts Ingredients
- 6 small chicken breasts, skinned
- 2 tbsp sunflower oil
- 2 level tbsp cornflour
- 1 banana shallot, finely chopped
- 250g (9oz) small chestnut button mushrooms, halved
- 300ml (½ pint) chicken stock
- 4 tbsp full-fat crème fraîche
- 1 × 275g tin water chestnuts, thinly sliced if whole
- 2 tbsp freshly chopped coriander
For the marinade:
- 1 tbsp runny honey
- 2 garlic cloves, finely grated
- 1 tsp fresh root ginger, grated
- 1 red chilli, deseeded and finely chopped
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
How To Make Marry Berry Pan-fried Ginger and Chilli Chicken with Water Chestnuts
- Prepare Chicken: Slice chicken breasts horizontally to make 12 thin fillets.
- Marinate: Mix marinade ingredients in a bowl. Toss chicken to coat and marinate in fridge for 1 hour.
- Pan-Fry Chicken: Heat half the oil in a pan. Brown chicken for 3 minutes, turning once. Remove and wipe the pan clean.
- Prepare Cornflour Mix: In a small bowl, mix cornflour with 4 tbsp water until smooth.
- Cook Sauce Base: Heat remaining oil. Sauté shallot and mushrooms. Add reserved marinade, stock, and crème fraîche. Bring to boil.
- Thicken Sauce: Stir in cornflour mix, season, and simmer until thickened.
- Finish Dish: Add water chestnuts and chicken. Simmer gently for 5 minutes. Serve 2 fillets per plate, topped with coriander and a side of rice.
Recipe Tips
- Make Ahead: The dish can be made earlier in the day and reheated gently.
- Use Thin Fillets: Even-sized fillets ensure quick, even cooking.
- Creamy Touch: Crème fraîche balances the bold marinade flavors.
- Don’t Skip Chestnuts: They provide a delicious crunch to contrast the sauce.
- Batch Cooking: Brown chicken in batches to avoid overcrowding the pan.
What To Serve With Ginger and Chilli Chicken
This dish pairs best with plain jasmine or basmati rice, which absorbs the creamy sauce well. You can also serve it with stir-fried vegetables or steamed broccoli for a full, balanced meal.
How To Store Ginger and Chilli Chicken
Refrigerate: Store in an airtight container for up to 2 days. Reheat gently in a pan.
Freeze: Freezes well. Thaw overnight in the fridge before reheating.
Ginger and Chilli Chicken Nutrition Facts
- Calories: 460
- Total Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Sugar: 7g
- Protein: 45g
- Sodium: 800mg
FAQs
Can I use light crème fraîche?
Yes, but full-fat gives a creamier texture and balances the bold marinade.
Is this dish spicy?
It has a gentle heat. Reduce or omit the chilli for a milder version.
Can I prepare it in advance?
Yes, you can make it earlier in the day and reheat before serving.
What if I can’t find water chestnuts?
Use thinly sliced celery for crunch, though the flavor will differ slightly.
Can I cook the chicken whole?
No, slicing thinly ensures quick, even cooking and better flavor absorption.
Marry Berry Pan-fried Ginger and Chilli Chicken with Water Chestnuts
Description
Thin chicken fillets in a gingery, garlicky sauce with mushrooms and crunchy water chestnuts—served warm over rice with fresh coriander.
Ingredients
Marinade:
Instructions
- Slice chicken into thin fillets.
- Mix marinade, coat chicken, chill for 1 hour.
- Brown chicken in half the oil, remove, and wipe pan.
- Mix cornflour with 4 tbsp water.
- Fry shallot and mushrooms in remaining oil.
- Add marinade, stock, crème fraîche; boil and thicken with cornflour.
- Add chestnuts and chicken, simmer 5 mins. Serve hot with rice.
Notes
- Can be made ahead on the same day.
- Freezes well—thaw before reheating.
- Don’t overcrowd pan when browning chicken.
- Stir continuously when thickening to avoid lumps.