Best Asian Chicken With Gingered Vegetables Recipes

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GINGER-CHICKEN STIR-FRY



Ginger-Chicken Stir-Fry image

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

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

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

ASIAN GINGER CHICKEN



Asian Ginger Chicken image

This quick-and-easy meal combines crisp-tender vegetables, brown rice and chicken in a tasty Asian-inspired sauce. Not in the mood for soy and ginger? No problem. We've included two simple variations with lemon and Italian flavorings.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken & Rice Recipes

Time 15m

Number Of Ingredients 10

4 small skinless boneless chicken breast halves (5 ounces each)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons olive oil
8 ounces fresh asparagus, trimmed and cut into 1-inch pieces (2 cups)
2 cups packaged julienne-cut carrots
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 ⅓ cups hot cooked brown rice
¼ teaspoon crushed red pepper

Steps:

  • Sprinkle chicken with salt and black pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken to skillet. Reduce heat to medium; cook for 8 to 12 minutes or until chicken is no longer pink and the juices run clear (170 degrees F), turning once halfway through cooking.
  • Meanwhile, place a steamer basket in a large saucepan. Add enough water to come just below the bottom of the basket. Bring water to boiling. Add asparagus and carrots to steamer basket. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp-tender. Transfer vegetables to a dish.
  • To serve, stir the soy sauce and ginger into the vegetables and/or hot cooked brown rice. Divide rice and vegetable mixture among four dinner plates; top with chicken. If desired, sprinkle with crushed red pepper.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 23.9 g, Cholesterol 82.2 mg, Fat 4.8 g, Fiber 4.3 g, Protein 36.7 g, SaturatedFat 0.9 g, Sodium 428.1 mg, Sugar 4.4 g

GINGER CHICKEN STIR-FRY



Ginger Chicken Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon soy sauce, plus more for serving
3/4 cup low-sodium chicken broth
2 teaspoons rice wine vinegar
3 tablespoons vegetable oil
4 cloves garlic, sliced
2 tablespoons minced peeled fresh ginger
8 ounces snow peas, trimmed
1 bunch broccolini, trimmed and halved lengthwise if thick
4 scallions, thinly sliced
2 1/2 cups cooked white rice or quinoa, for serving
Toasted sesame seeds, for topping

Steps:

  • Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

GINGER CHICKEN



Ginger Chicken image

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

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

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

ASIAN-STYLE CHICKEN AND VEGETABLES



Asian-Style Chicken and Vegetables image

It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.

Provided by JENISSE

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 16

2 skinless, boneless chicken breast halves - cut into cubes
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 tablespoon sesame oil
1 cup broccoli florets
1 red bell pepper, sliced
½ cup sliced mushrooms
1 tablespoon cornstarch
½ cup water
1 tablespoon vegetable oil
½ cup cubed jicama
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon toasted sesame seeds
1 tablespoon chopped toasted peanuts

Steps:

  • Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
  • Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
  • Whisk cornstarch and 1/2 cup water together in bowl.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
  • Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
  • Sprinkle sesame and peanuts over chicken and vegetables before serving.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g

CHICKEN AND CHINESE VEGETABLE STIR-FRY



Chicken and Chinese Vegetable Stir-Fry image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 14

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

  • Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
  • Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
  • Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

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to Asian Chicken with Gingered Vegetables Recipes

Asian cuisine is known for its diverse range of flavors and ingredients that come together in a harmonious melody. One popular dish is chicken with gingered vegetables, which is a healthy and delicious meal that is perfect for any occasion. The dish combines tender, juicy chicken with flavorful gingered vegetables, making it a must-try recipe for any Asian food lover. In this article, we will explore the ingredients and preparation steps for making the best Asian chicken with gingered vegetables recipe.

Ingredients for Asian Chicken with Gingered Vegetables Recipe

The following are the ingredients needed to prepare the best Asian chicken with gingered vegetables recipe:
For the Chicken
  • 1 pound of chicken breast, boneless and skinless
  • 2 tablespoons of cornstarch
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of honey
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of red pepper flakes (optional)
For the Vegetables
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup of snow peas
  • 1/2 cup of sliced carrots
  • 1/2 cup of sliced mushrooms
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of honey
  • 1 clove of garlic, minced
  • 1 teaspoon of grated ginger
  • 1/4 teaspoon of black pepper

Preparation Steps for Asian Chicken with Gingered Vegetables Recipe

Step 1: Prepare the Chicken
1. Start by cutting the chicken breast into small bite-sized pieces. 2. In a small bowl, mix together cornstarch, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, black pepper, and red pepper flakes (optional). 3. Add the chicken pieces to the bowl and mix well, making sure that each piece is coated with the marinade. 4. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes in the refrigerator.
Step 2: Prepare the Vegetables
1. Heat a large skillet over medium-high heat and add vegetable oil. 2. Add the sliced bell peppers, snow peas, carrots, and mushrooms to the skillet. 3. In a small bowl, mix together soy sauce, rice vinegar, honey, garlic, ginger, and black pepper. 4. Pour the mixture over the vegetables in the skillet and stir-fry for 3-5 minutes until the vegetables are slightly tender. 5. Remove the vegetables from the skillet and set aside.
Step 3: Cook the Chicken
1. Using the same skillet, cook the marinated chicken over medium-high heat until it is browned on all sides and cooked through, about 5-7 minutes. 2. Once the chicken is cooked, add the stir-fried vegetables back to the skillet with the chicken. 3. Stir everything together quickly over high heat for a minute or two until everything is hot and the sauce has thickened. 4. Remove from heat and serve hot over steamed rice.

Conclusion

Asian chicken with gingered vegetables recipe is an easy and delicious meal that can be served for lunch or dinner. It's a healthy dish that's packed with nutrients and is sure to satisfy your taste buds. With the right ingredients and preparation steps, you can create a flavorful meal that will have everyone wanting more. Give this recipe a try and enjoy a taste of Asia in the comfort of your home!
Making Asian-inspired dishes at home can be a great way to switch up your usual meal routine. Asian chicken with gingered vegetables is a perfect example of a dish that combines popular Asian flavors and ingredients with a nutritious and flavorful protein source. However, preparing this dish can require some extra care and attention to get the flavors and textures just right. Below are some valuable tips to keep in mind when making this tasty recipe.

Tip #1: Choose high-quality ingredients

When making Asian chicken with gingered vegetables, the quality of your produce and proteins can make a big difference in the taste of the final product. Look for fresh, organic vegetables and choose the highest quality chicken you can find. This will ensure that the flavors in the dish are able to shine through and that the textures are just right.
Tip #1a: Use boneless, skinless chicken thighs
For the best texture and flavor, consider using boneless, skinless chicken thighs for this dish. This cut of meat is more tender and flavorful than chicken breasts and will hold up well when cooked with the other ingredients.
Tip #1b: Choose fresh ginger root
When preparing the gingered vegetables, be sure to choose fresh ginger root that is firm and free of blemishes. This will give the dish a bright, zesty, and slightly spicy flavor that complements the chicken perfectly.

Tip #2: Marinate the chicken

Marinating the chicken in a blend of Asian-inspired seasonings and spices is key to creating a flavorful and tender protein source. Whisk together soy sauce, sesame oil, honey, chili flakes, and minced garlic, and then let the chicken marinate for at least an hour. This will allow the chicken to absorb the flavors of the marinade and create a juicy, succulent dish.
Tip #2a: Don't over-marinate the chicken
Over-marinating the chicken can actually cause the proteins to break down too much, resulting in a less than optimal texture. Stick to a marinating time of no more than two hours to ensure the chicken is moist and evenly seasoned.
Tip #2b: Use a resealable plastic bag
To make the most of your marinade, place the chicken and marinade in a resealable plastic bag and squeeze out any excess air before sealing. This will allow the marinade to fully coat the chicken and will prevent any spills or messes in your fridge.

Tip #3: Prep your vegetables properly

Properly preparing and cooking the vegetables in this dish is crucial to achieving the right flavors and textures. Rinse and chop the vegetables into bite-sized pieces, and be sure to heat up your pan before cooking.
Tip #3a: Cut vegetables into similar-sized pieces
To ensure that your vegetables cook evenly, it's important to cut them into similar-sized pieces. This will also make for a more visually appealing dish.
Tip #3b: Allow vegetables to cook in stages
Different vegetables may require different cooking times, so it's helpful to cook them in stages. Start with the heartier vegetables like broccoli, and then add in the more delicate vegetables like snap peas and bell peppers. This will prevent any overcooking or undercooking.

Tip #4: Cook the chicken to the right temperature

When cooking a protein source like chicken, it's important to ensure that it is fully cooked to prevent any foodborne illnesses. Use a meat thermometer to check the internal temperature of the chicken, which should reach at least 165°F.
Tip #4a: Don't overcrowd the pan
Overcrowding the pan can cause the chicken to take longer to cook and can result in an unevenly cooked dish. Cook the chicken in batches if necessary, and allow each piece to cook fully before adding in additional pieces.
Tip #4b: Let the chicken rest before serving
Once the chicken is fully cooked, remove it from the pan and let it rest for a few minutes before slicing or serving. This will allow the juices to redistribute back into the meat, resulting in a juicier and more flavorful final product.

Conclusion

Making Asian chicken with gingered vegetables can seem like a daunting task, but by following these valuable tips, you can create a flavorful and nutritious dish that will impress both you and your guests. Remember to choose high-quality ingredients, marinate the chicken, prep your vegetables properly, and cook the chicken to the right temperature. With these tips in mind, you'll be on your way to making a delicious and satisfying Asian-inspired meal in no time.

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