CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
GINGER CHICKEN SALAD SUPREME
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!
Provided by LynnNM
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g
ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Provided by Molly Baz
Categories Bon Appétit Dinner One-Pot Meal Chicken Rice Ginger Peanut Butter Soy Sauce Tree Nut Free Dairy Free Healthy
Yield 6 servings
Number Of Ingredients 18
Steps:
- Chicken and rice:
- Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
- Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
- Sauce and assembly:
- While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
- Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
GINGER SWEET AND SOUR CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 32m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
- Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
- Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
- Serve with sweet and sour sauce.
PEANUT GINGER DIPPING SAUCE
A mild flavored, kid-friendly dip. Serve this warm with veggies to dip, or cooked chicken on skewers or bites speared with toothpicks.
Provided by MommyMakes
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, whisk peanut butter and 3/4 cup water until smooth. Stir in soy sauce and ginger.
- Heat over medium low and cook for 3-5 minutes, stirring occasionally. Thin with extra water if necessary.
- To serve, pour into small bowls and garnish with chopped scallions. Serve with small bites of cooked chicken and tender veggies like snow peas.
Nutrition Facts : Calories 193.9, Fat 16.3, SaturatedFat 3.3, Sodium 400.4, Carbohydrate 6.9, Fiber 2, Sugar 3.1, Protein 8.6
GINGERY GROUND CHICKEN
Provided by Elizabeth Andoh
Categories Chicken Ginger Poultry Side Quick & Easy Sake Spring Soy Sauce Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place the chicken in a skillet. Add the saké and sugar and stir to separate the bits of meat before starting to cook. Place the pan over low heat and cook, continuing to break up the meat into crumblike clusters. At first the liquid will look cloudy, but within a few minutes it will become clear and the meat will turn white.
- Skim the liquid to remove excess fat and then add the soy sauce. Continue to simmer for another 2 to 3 minutes and then add the ginger juice. Turn up the heat to reduce the excess liquid in the pan. Ideally, about 1 teaspoon will remain. Remove from the heat, let cool to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Reheat over low heat, adding a few drops of water, if necessary, and stirring to break up clusters.
GINGER CHICKEN AND PEANUT SAUCE WRAPS
Linda has this recipe posted From Ginger Chicken and Peanut Sauce Wrap Recipe #153326. I had the challenge to reduce the fat so I made it low fat by skipping the tortilla and replace it with lettuce. Replace the noodles with brown rice. Cut the oil back. This is a fun make your own meal.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine ingredients for marinade and mix thoroughly.
- Place chicken and marinade into a covered bowl and place in the refrigerator for at least two hours (over night if desired). Cut chicken into one inch cubes.
- Wash and drain romaine lettuce leave whole and to drain. Wash and drain cilantro and separate into single stalks.
- Combine ingredients for peanut sauce and puree in a blender till smooth.
- Preheat sesame oil in a non stick skillet on high heat until almost smoking. Stir fry chicken for 2-3 minutes until chicken is brown and thoroughly cooked.
- Spread sauce down the center of each lettuce leaf. Fill leaves with 2 tablespoons of chicken, one stalk of Cilantro and 1 tablespoon of rice. Squeeze some lime and enjoy.
- Wraps can be made in advance and chilled if desired.
- Fun to have everyone make their own!
Nutrition Facts : Calories 154.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 34.2, Sodium 521.2, Carbohydrate 11, Fiber 1.7, Sugar 4.8, Protein 17
GINGER CHICKEN WITH PEACHES AND ONION
The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
- Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
- Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.
GINGER PEACH CHICKEN
"My family is always glad to see this hearty skillet dinner on busy nights," says Patty Gales of Pepperell, Massachusetts. "It goes together quickly with ingredients that I keep on hand. I often serve it with a side of rice or pasta."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Drain peaches, reserving juice; set peaches aside. Add water to juice to measure 3/4 cup. Flatten chicken breasts to 1/2-in. thickness. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm., In a small bowl, combine the cornstarch, peach juice, salt and ginger until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peaches and water chestnuts; heat through. Spoon over chicken.
Nutrition Facts :
GINGER CHICKEN WITH PEACHES AND ONIONS
Make and share this Ginger Chicken With Peaches and Onions recipe from Food.com.
Provided by KLHquilts
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place frozen peaches and onion slices on a large rimmed baking sheet; season with salt and pepper to taste. Sprinkle with ginger, soy sauce, one tablespoon of olive oil, sesame oil, and red pepper flakes, and toss to coat.
- Rub chicken breasts with remaining teaspoon of olive oil, and season with salt and pepper to taste. Arrange chicken skin-side up among peaches and onions.
- Roast until chicken is opaque throughout and registers 160 on a thermometer inserted in the thickest part of the breast, about 25 to 30 minutes.
- Serve over rice, couscous, or bulgur.
Nutrition Facts : Calories 422.1, Fat 23, SaturatedFat 5.8, Cholesterol 121.1, Sodium 455.8, Carbohydrate 11.6, Fiber 1.7, Sugar 8.1, Protein 41.1
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