Best Chicken And Vegetable Stew With Ginger Recipes

ASIAN GINGERED CHICKEN SOUP/STEW

Asian Gingered Chicken Soup/Stew image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon each vegetable and sesame oil
1 clove garlic, minced
3/4 teaspoon ground ginger (or quarter piece fresh ginger)
4 cups each chicken broth and water
1 cup long grain rice
1 pound frozen chicken breasts, cut into strips
1 package (10 ounces) frozen petite peas, thawed
Salt and freshly ground black pepper
3-4 tablespoons lemon juice
1/2 cup chopped fresh parsley or cilantro for garnish
4 scallions, thinly sliced

Steps:

Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.

GINGER CHICKEN AND QUINOA STEW

Ginger Chicken and Quinoa Stew image

This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. -Doris Kwon, Newport Coast, California

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 cup quinoa, rinsed
1 medium onion, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 cups chicken broth
1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup mirin (sweet rice wine) or sherry
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 to 1 teaspoon crushed red pepper flakes
1 can (8 ounces) unsweetened pineapple chunks, drained
3 green onions, thinly sliced
2 teaspoons sesame seeds

Steps:

Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker., Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.

Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 696mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 26g protein.

GINGERY CHICKEN STEW

Gingery Chicken Stew image

Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it.

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 1/2 pounds any winter squash, cut into 1-inch chunks

Steps:

Put the oil in a large pot over medium-high heat. When it's hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they're well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 36 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1208 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN AND VEGETABLE STEW WITH GINGER

Chicken and Vegetable Stew With Ginger image

Stews, soups, chowders all remind me of cooler weather. We have Brussels Sprouts growing in our cool weather Southern garden. I love being able to go out and harvest them most of the winter.

Provided by Marsha Gardner @mrdick1950

Categories Chicken

Number Of Ingredients 15

Ingredients

1 pint(s) brussels sprouts
1 - chicken, cut into 10 serving pieces
16 - baby carrots, trimmed and scraped
1 cup(s) parsnips
1 cup(s) leeks, chopped, white part only
12 small whole onions
2 sprig(s) fresh thyme
1 - bay leaf
2 cup(s) chicken broth
1 tablespoon(s) fresh grated ginger
1 teaspoon(s) tumeric
2 - cloves, whole
1/2 cup(s) dry white wine
2 tablespoon(s) worcestershire sauce
- fresh coriander leaves, chopped for garnish

Steps:

Trim the end of the sprouts and make a small gash in the bottom of each.
Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
Cover and simmer 30 minutes. Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve.