Creamy Garlic Ginger Chicken

READY IN: 25mins
Recipe by Bonnie Traynor

Chicken breast in a complex, savory creamy sauce served over noodles (or rice). No salt needed; other ingredients add plenty of flavor!

Top Review by Camel_Cracker

DH and I polished this off. I used half as many breasts and the full amount of other ingredients. This was my first attempt at cooking with half-and-half and it came out very very creamy. I will add a little bit of milk to thin the sauce a bit the next time I make it, and add a bit less garlic paste. Also, I have no coconut oil, so I used ghee. I served it with basmati rice (boiled with 2 garlic cloves chopped, a shake or two of Maggi chicken flavored bullion and about 1Tb chopped onion). Thank you for this recipe. I'll try to take a picture the next time I make this.

Ingredients Nutrition


  1. Melt coconut oil in large saute pan.
  2. Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
  3. When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
  4. Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
  5. Add half and half, stir until combined.
  6. Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
  7. Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
  8. With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
  9. Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a