Best Ginger Chicken Stew Recipes

CHICKEN AND VEGETABLE STEW WITH GINGER

Chicken and Vegetable Stew With Ginger image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pint brussels sprouts
1 chicken, about 3 pounds, cut into 10 serving pieces
16 baby carrots, trimmed and scraped
1 cup white turnips, cut into 1/2-inch cubes
1 cup parsnips, cut into 1/2-inch cubes
1 cup chopped leeks, white part only
12 small white onions, peeled
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon freshly grated ginger
1 teaspoon turmeric
2 whole cloves
2 cups fresh or canned chicken broth or water
1/2 cup dry white wine
2 tablespoons Worcestershire sauce
4 tablespoons coarsely chopped fresh coriander

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 cilantro. Blend and serve.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 10 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 791 milligrams, Sugar 17 grams, TransFat 0 grams

HAWAIIAN GINGER-CHICKEN STEW FOR TWO

Hawaiian Ginger-Chicken Stew for Two image

One of my favorite one-pot recipes, easy and quick to make and really very good. I serve this with cooked rice, which can be added to the broth. Cooked noodles can be added when the chicken is returned to the pot.

Provided by Soccercoach

Categories World Cuisine Recipes Asian

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

2 teaspoons sesame oil
½ pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
¼ cup dry sherry
1 cup low-sodium chicken broth
¾ cup water
1 tablespoon reduced-sodium soy sauce
½ teaspoon Asian red chile sauce, or more to taste
3 ½ cups stemmed and chopped mustard greens

Steps:

Heat oil in a large saucepan over medium-high heat. Add chicken; cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.
Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry; cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot; cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 12.5 g, Cholesterol 71.2 mg, Fat 8.8 g, Fiber 3.5 g, Protein 30.3 g, SaturatedFat 1.9 g, Sodium 646.2 mg, Sugar 0.8 g

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.

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.

GINGER CHICKEN STEW

GINGER CHICKEN STEW image

Categories Soup/Stew Chicken Stew Quick & Easy Dinner Healthy

Yield 4 1 cup

Number Of Ingredients 10

Ingredients

1 tablespoon sesame oil, or canola oil
1 pound chicken tenders, cut into 1-inch pieces
1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
4 cloves garlic, thinly sliced
1/2 cup dry sherry, (see Tip)
1 14-ounce can reduced-sodium chicken broth
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
1 teaspoon Asian red chile sauce, such as sriracha, or to taste
1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens

Steps:

Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.