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Pan Seared Chicken Breasts With Carrot-Ginger Broth


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Pan Seared Chicken Breasts With Carrot-Ginger Broth


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Pan Seared Chicken Breasts With Carrot-Ginger Broth


  • Ready Time : 0 min




  • 4 chicken breast halves, boneless and skinless
  • 2 TBLS canola oil, divided
  • 2 TBLS ginger, roughly chopped
  • 3 cups carrots, peeled and roughly chopped
  • 1/4 cup fennel, roughly chopped
  • 1 clove garlic, roughly chopped
  • 2 shallots, sliced
  • 1/2 cup Mirin or rice wine vinegar
  • 2 3/4 cups chicken stock, divided
  • 1/2 tsp lime zest
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 TBLS margarine
  • 3 cups bok choy, sliced
  • 1 cup jicama, sliced


In medium sauce pan over medium heat, warm 1 tablespoon canola oil. Add ginger, carrot, fennel, garlic and shallot; cook, stirring, for 10 minutes. Add Mirin and continue cooking, stirring, about 5 minutes, or until reduced by one half. Add 2 cups chicken stock and lime zest; reduce heat to low and simmer 7 minutes. Strain broth through fine strainer, separating carrot mixture and reserving broth.

While broth is cooking, pound chicken breast halves to even thickness. Season both sides with salt and white pepper. In large sauté pan over medium heat, warm remaining tablespoon canola oil and margarine. Add chicken and cook, turning, until golden brown and cooked throughout, about 6 minutes per side. Remove chicken and set aside.

Place bok choy and jicama in deep sauce pan. Add remaining ¾ cup chicken stock and cook over medium heat about 3 – 5 minutes, or until vegetables are tender but still have slight crunch left in stalks.

To serve, place bok choy and jicama mixture in center of plate. Top with chicken breast half. Spoon carrot mixture on top and pour ¼ of liquid broth over each chicken piece.

Source: EatChicken.org

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2 Responses to Pan Seared Chicken Breasts With Carrot-Ginger Broth

  1. avatar says: donburi

    I have so many questions. What even is this dish? Is it a soup? A stew? A chicken “plate”? Exactly how does one eat it? Are a fork, spoon, and knife *all* necessary?? I don’t know the answers, but I did make this, and it turned out very strange but pretty good.

    I was making for one, so I only used one chicken breast and far less other ingredients. I left them in the pan for the same time though, so they ended up a tad more burnt than I would have expected. But, as it turned out, that further released the flavor of the carrots and garlic into the broth in a nice way.

    I was also out of shallots, and it is decidedly not jicama season, so I ended up using a quarter of a red onion, which gave the carrot mixture a pleasant kick, and parsnips, which pair remarkably well with lime.

    End result: more than just edible, this dish tasted weird but also really good. The seared chicken really makes magic happen here. I also found out that you indeed need all three utensils to eat this. To be honest, it seems like a crazy recipe idea that nobody actually tried making before posting online, because there are a lot of weird complications when making this dish. But it ended up being pretty great. +1

    • Great comment here, thanks for all the info. It is something between a chicken and a soup, so I think that is why you need every utensil.

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