Ginger Chicken Stew Recipes

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GINGERY CHICKEN STEW

Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12



Gingery Chicken Stew image

Steps:

  • Put the oil in a large pot over medium-high heat. When it's hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they're well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
  • Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
  • Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 36 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1208 milligrams, Sugar 7 grams, TransFat 0 grams

2 tablespoons olive oil
1 1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 1/2 pounds any winter squash, cut into 1-inch chunks

GINGER CHICKEN AND QUINOA STEW

This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. -Doris Kwon, Newport Coast, California

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 8 servings.

Number Of Ingredients 15



Ginger Chicken and Quinoa Stew image

Steps:

  • Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker., Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.

Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 696mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 26g protein.

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 cup quinoa, rinsed
1 medium onion, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 cups chicken broth
1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup mirin (sweet rice wine) or sherry
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 to 1 teaspoon crushed red pepper flakes
1 can (8 ounces) unsweetened pineapple chunks, drained
3 green onions, thinly sliced
2 teaspoons sesame seeds

ASIAN GINGERED CHICKEN SOUP/STEW

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 11



Asian Gingered Chicken Soup/Stew image

Steps:

  • Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.

1 tablespoon each vegetable and sesame oil
1 clove garlic, minced
3/4 teaspoon ground ginger (or quarter piece fresh ginger)
4 cups each chicken broth and water
1 cup long grain rice
1 pound frozen chicken breasts, cut into strips
1 package (10 ounces) frozen petite peas, thawed
Salt and freshly ground black pepper
3-4 tablespoons lemon juice
1/2 cup chopped fresh parsley or cilantro for garnish
4 scallions, thinly sliced

GINGER-CHICKEN STIR-FRY

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 16



Ginger-Chicken Stir-Fry image

Steps:

  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
  • Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

CHICKEN AND VEGETABLE STEW WITH GINGER

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16



Chicken and Vegetable Stew With Ginger image

Steps:

  • Trim the end of the sprouts and make a small gash in the bottom of each.
  • Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
  • Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 10 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 791 milligrams, Sugar 17 grams, TransFat 0 grams

1 pint brussels sprouts
1 chicken, about 3 pounds, cut into 10 serving pieces
16 baby carrots, trimmed and scraped
1 cup white turnips, cut into 1/2-inch cubes
1 cup parsnips, cut into 1/2-inch cubes
1 cup chopped leeks, white part only
12 small white onions, peeled
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon freshly grated ginger
1 teaspoon turmeric
2 whole cloves
2 cups fresh or canned chicken broth or water
1/2 cup dry white wine
2 tablespoons Worcestershire sauce
4 tablespoons coarsely chopped fresh coriander

HAWAIIAN GINGER-CHICKEN STEW FOR TWO

One of my favorite one-pot recipes, easy and quick to make and really very good. I serve this with cooked rice, which can be added to the broth. Cooked noodles can be added when the chicken is returned to the pot.

Provided by Soccercoach

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 2

Number Of Ingredients 10



Hawaiian Ginger-Chicken Stew for Two image

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add chicken; cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.
  • Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry; cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot; cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 12.5 g, Cholesterol 71.2 mg, Fat 8.8 g, Fiber 3.5 g, Protein 30.3 g, SaturatedFat 1.9 g, Sodium 646.2 mg, Sugar 0.8 g

2 teaspoons sesame oil
½ pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
¼ cup dry sherry
1 cup low-sodium chicken broth
¾ cup water
1 tablespoon reduced-sodium soy sauce
½ teaspoon Asian red chile sauce, or more to taste
3 ½ cups stemmed and chopped mustard greens

GINGERED CHICKEN STEW (CROCK POT)

This is a modified version of a recipe I found on about.com. The spices are warming but not hot and the allspice really does work nicely with the ginger. I really like pineapple so Core plus 1 point per recipe for the cornstarch

Provided by justcallmetoni

Categories     Stew

Time 7h35m

Yield 6 serving(s)

Number Of Ingredients 10



Gingered Chicken Stew (Crock Pot) image

Steps:

  • In 3-5 quart crockpot, combine chicken, carrots, ginger, water (or broth), allspice, and pepper. Cover crock pot and cook on low for 7-8 or high for 3-4 hours until chicken is cooked.
  • In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly.
  • Add pineapple chunks, water chestnuts and bell pepper to crock pot. Cover and cook on high for 20-25 minutes until mixture is thickened.

Nutrition Facts : Calories 231.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 65.8, Sodium 134.5, Carbohydrate 26.6, Fiber 4.6, Sugar 13.8, Protein 27.9

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
8 carrots, pared and cut into 1-inch pieces
3 tablespoons fresh gingerroot
1 cup water or 1 cup fat-free chicken broth
1/2 teaspoon allspice
1/8 teaspoon white pepper
2 tablespoons cornstarch
1 (20 ounce) can unsweetened pineapple chunks, drained, juice reserved
1 green bell pepper, cut into chunks (red or a mix of the two also work, but the green is a little less sweet and stands out more)
4 ounces sliced water chestnuts (about 1/2 cup)

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