SESAME GINGER CHICKEN
Why grill plain chicken breasts when a simple ginger-honey basting sauce can make them extra special? This tempting chicken is a wonderful summer main dish since it's quick and light. We love it. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 528mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.
ROTISSERIE CHICKEN WITH SATAY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 3 servings, with extra sauce
Number Of Ingredients 14
Steps:
- Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.
- Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.
ROTISSERIE CHICKEN ROLLS WITH SESAME-GINGER SAUCE
While most people think that the most important ingredient in sushi is the fish, the rice is really the heart of good sushi and this roll is an example. It's also a great way to use up whatever you have already in your refrigerator to make a kid-friendly sushi dinner that everyone can help prepare! In this recipe I use a ready-to-eat rotisserie chicken from the grocery store, but just about any cooked chicken, steak or pork chop would work as well.
Provided by Food Network
Categories main-dish
Time 25m
Yield Four 6-piece rolls
Number Of Ingredients 10
Steps:
- Crush the sesame seeds with the sugar with a mortar and pestle. Transfer to a medium bowl, add the soy sauce and ginger and mix until combined. Add the chicken and toss to coat. Set aside.
- Seed the cucumber and cut into strips about 1/8 inch wide and 4 inches long.
- Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over most of the nori, leaving a 1-inch strip without rice on one short edge. Rotate the nori so the short edge with rice is closest to you.
- Place 1 ounce of the chicken in a line over the rice. Lay 3 to 4 pieces of the cucumber next to the chicken. Slip your thumbs under the close edge of the nori and roll the sushi roll away from you with gentle pressure until the edge with no rice is on the bottom creating a seam. Let the sushi roll sit on the seam for a few seconds. The roll should seal itself; if it doesn't, dip one finger into the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam far a few seconds. If you like, use a makisu (sushi rolling mat) to help shape and finish the roll.
- Dip the tip of a knife into the ice water and allow the water to run down the blade. Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making a total of 4 rolls.
- Garnish the rolls with toasted sesame seeds and serve with soy sauce, pickled ginger and wasabi, if desired.
CHICKEN WITH GINGER SAUCE
Life can be pretty busy on our dairy farm. So I favor foods that I can put on the table in no time. This dish is a hit at our house, even with our toddlers.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.
Nutrition Facts :
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