GINGER MUSHROOM CHICKEN
"If you love fresh ginger, you're sure to love this dish," promises Christina Shape of Swartz Creek, Michigan. "The stir-fry is so quick and easy to prepare, it's perfect for a busy weeknight."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer. , Stir cornstarch mixture and add to the pan. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Sprinkle with parsley.
Nutrition Facts : Calories 297 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 369mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
REFRESHING GINGER CHICKEN WITH SPINACH & MUSHROOMS
This Thai-inspired dish features two of my favorite ingredients: fish sauce and ginger. If you are salt "intolerant," then decrease the amount of each sauce ingredient to two tablespoons instead of three. I'm not a fan of saltiness myself, but I tend to like salty Thai food (like Thai Basil Chicken, which this dish resembles).
Provided by rpgaymer
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine first three ingredients and set aside.
- Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
- Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
- Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
- Serve over brown rice, and top with green onions, carrot, and cilantro.
SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS
If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
- Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
- Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
- Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
- Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g
VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.
- Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.
SPINACH AND MUSHROOM SMOTHERED CHICKEN
Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
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