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
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
TERIYAKI CHICKEN AND GINGERED VEGETABLE POT PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan or Dutch oven, melt the butter over medium heat and add the flour. Cook, whisking, until the mixture is combined and the raw flour taste is gone, about 2 minutes.
- Meanwhile, whisk the bouillon cube into the hot chicken stock until combined. Add the stock mixture to the roux in the saucepan, then add the cream. Add the ginger and bring to a simmer, whisking. Cook for 5 minutes. Lower the heat, add the peas and onions, chicken and parsley and season with salt and pepper. Heat until just warmed. Transfer the mixture to a 2-quart ovenproof saucepan or heatproof ramekin. Let cool to room temperature.
- Preheat the oven to 400 degrees F. Let the puff pastry thaw just until you can work with it.
- Cut the pastry into a circle 1 inch wider than the width of the saucepan or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash. Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.
- Bake the pot pie until the top is golden brown, 25 to 35 minutes.
ASIAN-STYLE CHICKEN AND VEGETABLES
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
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
ASIAN GINGER CHICKEN
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
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
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
GINGER CHICKEN & VEGETABLES
A simple and good chicken dish. Freezing the meat for 1-2 hours until very firm but not frozen solid will make it easier to slice.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a wok or large non-stick skillet, over medium-high heat, heat oil and and sauté onion until translucent (5 minutes).
- Add ginger, garlic, and chicken; sprinkle with pepper, and sauté, turning frequently, until meat is lightly browned (3 minutes).
- Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes).
- If the pan dries out during cooking, add water 1/8 cup at a time to keep moist.
Nutrition Facts : Calories 233.4, Fat 6.3, SaturatedFat 1, Cholesterol 24, Sodium 632, Carbohydrate 27.4, Fiber 4.9, Sugar 9.5, Protein 20
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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