Best Thai Ginger Chicken Recipes

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THAI GINGER CHICKEN WITH YELLOW JASMINE RICE



Thai Ginger Chicken with Yellow Jasmine Rice image

Sautéed, boneless chicken breast strips, tender-crisp veggies and a ginger flavor-infused broth are combined with a pureed mixture of jalapeno peppers, coconut milk and fresh cilantro. Served with jasmine rice, this dish is bursting with fantastic flavors!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 12

1 cup uncooked jasmine rice
¼ teaspoon ground turmeric
3 tablespoons canola oil, divided
1 ¼ pounds skinless, boneless chicken breast halves, cut into thin strips
1 small eggplant, cut lengthwise in quarters, then crosswise into 1/2-inch-thick slices
1 large red bell pepper, cut into 2-inch-long strips
1 large onion, cut in half and into 1/2-inch-thick slices
2 cloves garlic, minced
¾ cup Swanson® Thai Ginger Flavor Infused Broth
¾ cup unsweetened coconut milk
2 jalapeno peppers, seeded and chopped
1 cup fresh cilantro leaves

Steps:

  • Prepare the rice according to the package directions, adding the turmeric to the cooking water.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often. Remove the chicken from the skillet.
  • Heat the remaining oil in the skillet. Add the eggplant, red pepper and onion and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the broth and heat to a boil. Reduce the heat to medium. Cook for 8 minutes, stirring occasionally.
  • Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth.
  • Stir the coconut milk mixture in the skillet. Return the chicken to the skillet. Cook until the chicken is cooked through. Serve the chicken mixture with the rice.

Nutrition Facts : Calories 551.6 calories, Carbohydrate 53 g, Cholesterol 73.2 mg, Fat 22.9 g, Fiber 5.9 g, Protein 33.9 g, SaturatedFat 9.7 g, Sodium 225.9 mg, Sugar 5.6 g

THAI CHICKEN WITH CARROT-GINGER SALAD



Thai Chicken with Carrot-Ginger Salad image

This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
  • Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams

GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY)



Gai Pad King (Thai Chicken and Ginger Stir-Fry) image

Categories     Chicken     Mushroom     Dinner

Number Of Ingredients 18

1/4 cup fish sauce
1 teaspoon lime juice
3 thai chiles, sliced
1 shallot, sliced
1 clove garlic, sliced
1 tablespoon soy sauce
1 1/2 teaspoons oyster sauce
1 teaspoon fish sauce
1 pinch sugar
3 tablespoons ginger
1/4 teaspoon white pepper
7 cloves garlic, minced
2 tablespoons vegetable oil
2 chicken breasts, cubed
1/4 ounce dried wood ear mushrooms, ehydrated and torn into 1-inch pieces
2 scallions, 1" piece
2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise
1/4 cup cilantro, chopped

Steps:

  • For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.
  • For the Stir-Fry Sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
  • or the Stir-Fry: Mix ginger, garlic, and white pepper.
  • In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.
  • Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.
  • Remove from heat and stir in scallions to lightly wilt them.

THAI CHICKEN & GINGER SOUP



Thai Chicken & Ginger Soup image

Quick and easy and great tasting soup. Nice for a hangover

Provided by barbara lentz

Categories     Chicken Soups

Time 20m

Number Of Ingredients 9

1 Tbsp vegetable oil
2 boneless chicken thighs cut into chunks
6 clove garlic minced
2 Tbsp ginger grated
2 Tbsp yellow bean sauce
2 c chicken stock
1/2 Tbsp thai thin soy sauce
1/4 c scallions cut 1 inch long pieces
4 Tbsp fresh cilantro chopped

Steps:

  • 1. Place oil in bottom of large pot. Add the chicken and cook until browned. Add the garlic and ginger and cook until aromatic. Add the yellow bean sauce, thin soy sauce and chicken stock. Bring to a boil and reduce to a simmer and simmer 5 minutes. Add the scallions and cilantro and serve

THAI CHICKEN WITH GINGER AND MUSHROOMS - GAI KING



Thai Chicken with Ginger and Mushrooms - Gai King image

Adapted from the "Original Thai Cookbook". Has all the typical Thai stir-fry flavors in it. You could use dried mushrooms if you wish, but be sure to soak them first.

Provided by PalatablePastime

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons peanut oil
1 onion, cut into slivers
6 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cubed
2 tablespoons soy sauce
2 tablespoons finely chopped gingerroot
2 tablespoons chopped fresh mint leaves
8 shiitake mushrooms, stemmed and sliced
5 green onions, chopped into 1 inch pieces
Thai red chili pepper, slivered (amount to taste)
2 tablespoons rice vinegar
1 teaspoon brown sugar or 1 teaspoon palm sugar
2 tablespoons fish sauce
steamed jasmine rice

Steps:

  • In a small dish, mix together vinegar, fish sauce and brown sugar until brown sugar dissolves; set aside.
  • Heat oil in wok and stir-fry onions, garlic and chicken for 2 minutes for 2-3 minutes or until onions are limp.
  • Add soy sauce, ginger, mint, mushrooms, green onions, chilies and cook until chicken is cooked through.
  • Working fast, add vinegar, brown sugar, and fish sauce mixture to chicken and take off the heat.
  • Serve at once with steamed jasmine rice.

THAI GINGER CHICKEN STIR-FRY (GAI PAD KHING) RECIPE - (4/5)



Thai Ginger Chicken Stir-Fry (Gai Pad Khing) Recipe - (4/5) image

Provided by janicecraig

Number Of Ingredients 11

2 tablespoons fish sauce
1 tablespoon oyster sauce (see Recipe Notes)
1 teaspoon sugar
2 tablespoons grapeseed, canola, or other high-heat oil
8 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)
2 cloves garlic, minced
2 green onions, ends trimmed, cut crosswise into 1-inch pieces
1 cup thinly sliced red bell pepper (from about 1 small pepper)
1/2 cup thinly sliced onion (from about 1/2 small onion)
2 tablespoons fresh ginger, cut into matchstick-size pieces
Cooked white rice or brown rice, for serving

Steps:

  • In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.

THAI GRILLED CHICKEN WITH LEMONGRASS AND GINGER



Thai Grilled Chicken with Lemongrass and Ginger image

Number Of Ingredients 10

4 cloves garlic, coarsely chopped
1 piece fresh ginger or galangal, peeled and coarsely chopped
3 stalks lemongrass, trimmed and coarsely chopped
3 tablespoons fresh cilantro root or cilantro leaves, coarsely chopped
1 1/2 tablespoons sugar
1 tablespoon freshly ground black pepper
1 tablespoon curry powder
1/3 cup soy sauce
3 tablespoons vegetable oil, plus 2 tablespoons oil for basting
1 chicken (3 1/2 to 4 pounds), quartered (2 legs and 2 breasts) OR 8 chicken thighs

Steps:

  • Place garlic, ginger, lemongrass, cilantro root, sugar, pepper, and curry powder in a heavy mortar and pound to a coarse paste with a pestle. Work in the soy sauce and oil. If you don't have a mortar and pestle, combine these ingredients in a food processor and puree to a coarse paste.
  • Rinse chicken quarters under cold running water, then blot them dry with paper towels. Make 3 deep slashes in each piece of chicken (this helps the chicken absorb the marinade and speeds up the cooking). Arrange chicken quarters in a nonreactive baking dish just large enough to hold them in a single layer. Spoon the marinade over the chicken, forcing it into the slits and turning pieces to coat well on both sides. Let the chicken marinate in the refrigerator for at least 4 hours or as long as overnight, turning the pieces several times so they marinate evenly. The longer the chicken marinates, the richer the flavor will be.
  • Set up the grill for direct grilling and preheat it to medium.
  • When ready to cook, brush and oil the grill grate. Drain chicken quarters and arrange them on the hot grate skin side down. Grill chicken until it is darkly browned on the outside and cooked through, 6 to 10 minutes per side. Start basting the chicken with oil after about 5 minutes. Watch for flare-ups; if they occur, move thicken to a cooler part of the grill.
  • Transfer chicken to a platter or plates, and serve.

THAI-INSPIRED GINGER CHICKEN



Thai-Inspired Ginger Chicken image

This delicious recipe is a little twist on the traditional Thai dish, pad king. If you love ginger and a bit of spice then you will love this recipe! Serve this with tasty white or brown rice to make a complete dish.

Provided by Alex

Categories     World Cuisine     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil, or more as needed
3 cloves garlic, minced
1 serrano pepper, diced
4 (5 ounce) skinless, boneless chicken breasts, cubed
¼ cup water
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 (8 ounce) package sliced fresh mushrooms
1 cup grated fresh ginger

Steps:

  • Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
  • Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 7.6 g, Cholesterol 80.5 mg, Fat 7.1 g, Fiber 1.2 g, Protein 32.4 g, SaturatedFat 1.5 g, Sodium 856.1 mg, Sugar 1.6 g

THAI GINGER-CHICKEN SOUP



THAI GINGER-CHICKEN SOUP image

Categories     Soup/Stew     Chicken     Appetizer

Yield 6 bowls

Number Of Ingredients 13

1 (14-oz.) can unsweetened coconut milk
1 (14-oz.) can unsweetened light coconut milk
3 cups reduced-sodium chicken broth
1 (1-inch) knob fresh ginger, peeled and grated
2 Tbsp. fish sauce
3 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 lb. boneless, skinless chicken thighs, cut into ½-inch chunks
1 cup sliced mushrooms
2 scallions, thinly sliced, including some tender green tops
1 Tbsp. chopped fresh cilantro
1 cup thinly sliced sugar snap peas
1 1/2 cups frozen corn kernels

Steps:

  • Garnishes: Thai red curry paste, lime wedges, chopped fresh cilantro Combine the coconut milks, broth, ginger, fish sauce, lime juice, and zest in a large soup pot, heat to medium-low, and add the chicken. Simmer until the chicken is cooked through and the flavors have melded. Stir in the mushrooms, scallions, cilantro, snap peas, and corn. Bring the soup back to a simmer, and cook just until the snap peas are tender-crisp, about 3 minutes. At the table, add curry paste to taste (start with ¼ teaspoon or less per serving) and garnish with lime wedges and cilantro.

THAI GINGER CHICKEN



Thai Ginger Chicken image

From Real Simple. I will use zucchini in place of the eggplant when making this. Can be made with shrimp instead of chicken.

Provided by dicentra

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch fresh cilantro, stems removed
3 jalapenos, seeded and chopped
1 piece fresh ginger, peeled and thinly sliced
3 tablespoons olive oil
1 medium yellow onion, sliced
1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise
2 (13 1/2 ounce) cans unsweetened coconut milk
2 tablespoons soy sauce
1 1/2 teaspoons kosher salt
1 lb boneless skinless chicken breast
2 cups cooked white rice

Steps:

  • Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
  • Heat the remaining oil in a large saucepan over medium heat.
  • Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer.
  • Add the reserved cilantro mixture, the remaining salt, and the chicken.
  • Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
  • Serve over the rice.

Nutrition Facts : Calories 770.8, Fat 54.5, SaturatedFat 38.4, Cholesterol 72.6, Sodium 1321.1, Carbohydrate 43.8, Fiber 6, Sugar 5, Protein 33.1

THAI GINGER CHICKEN SALAD



Thai Ginger Chicken Salad image

Categories     Salad     Chicken     Ginger     Herb     Wheat/Gluten-Free     Dinner     Lunch     Healthy     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

2 Thai chiles, sliced
1/2 cup fresh lime juice
1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
1/4 cup sugar
2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
1/2 garlic clove, chopped
12 ounces rice stick noodles (maifun)
2 tablespoons (or more) vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
2 cups (loosely packed) cilantro, coarsely chopped, divided
1 cup (loosely packed) mint leaves, coarsely chopped, divided
1 cup (loosely packed) basil leaves, coarsely chopped, divided
Large butter lettuce leaves
Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.

Steps:

  • Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
  • Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
  • Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
  • Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

THAI GINGER CHICKEN (GAI PAD KING)



Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY) RECIPE



Gai Pad King (Thai Chicken and Ginger Stir-Fry) Recipe image

This Thai-Chinese chicken stir-fry is suffused with the warm heat of fresh ginger, and the savory punch of soy sauce and fish sauce.

Provided by @MakeItYours

Number Of Ingredients 24

For the Prik Nam Pla: (optional, see note)
1/4 cup (60ml) fish sauce
1 teaspoon (5ml) fresh lime juice from 1 lime
3 to 5 fresh Thai chiles (3 to 5g total), stemmed and thinly sliced into rounds (see note)
1 small shallot (15g), thinly sliced (optional)
1 small garlic clove (3g), thinly sliced (optional)
For the Stir-Fry Sauce:
2 teaspoons (10ml) Golden Mountain seasoning sauce or light soy sauce (see note)
1 1/2 teaspoons (8ml) oyster sauce, preferably Thai
1 teaspoon (5ml) Thai black soy sauce or Chinese dark soy sauce
1 teaspoon (5ml) Thai fermented soybean paste
1 teaspoon (5ml) fish sauce
Pinch granulated sugar
For the Stir-Fry:
One 3-inch piece (35g) fresh ginger, peeled and cut into julienne (see method here), divided
1/4 teaspoon white peppercorns
7 small garlic cloves (20g), sliced
2 cilantro roots (8g), cleaned and sliced (see note)
2 tablespoons (30ml) vegetable oil
1/2 pound (225g) boneless skinless chicken thighs, cut into 1-inch by 1/2-inch pieces
1/4 cup (1/4 ounce; 8g) dried wood ear mushrooms, rehydrated and torn into 1-inch pieces (see notes)
2 scallions, green parts only, cut into 1-inch pieces (about 10g total)
2 fresh long chiles, such as cayenne, stemmed, seeded, and quartered lengthwise (see notes)
Cooked jasmine rice, for serving

Steps:

  • For the Prik Nam Pla (if using): In a small bowl, combine fish sauce, lime juice, Thai chiles, shallot, and garlic (if using). Set aside.
  • For the Stir-Fry Sauce: In a small bowl, stir together Golden Mountain seasoning sauce, oyster sauce, black soy sauce, fermented yellow bean sauce, fish sauce, and sugar until well-combined. Set aside.
  • For the Stir-Fry: Add 1 1/2 teaspoons (1/5 of total amount; 5g) of the sliced ginger, cilantro roots (or stems), and the white peppercorns to a granite mortar and pestle and pound into a fine paste, 3 to 5 minutes. Add garlic, and continue to pound until a rough paste forms, about 1 minute.
  • In a wok or large skillet, heat oil over high heat until shimmering. Add the ginger-garlic paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and remaining sliced ginger (30g), and cook, stirring frequently, until chicken is just cooked through, about 1 minute and 30 seconds.
  • Add stir-fry sauce and wood ear mushrooms and continue to cook, stirring frequently, until sauce is reduced to a glaze that evenly coats ingredients, about 1 minute. Add long chiles and 1 teaspoon (5ml) water around sides of the wok and use a wok spatula or wooden spoon to scrape up any browned bits stuck to wok.
  • Remove from heat and stir in scallions to lightly wilt them. Serve immediately with cooked jasmine rice, passing prik nam pla at the table.

THAI GINGER CHICKEN



THAI GINGER CHICKEN image

Categories     Chicken     Vegetable     Sauté     Stir-Fry     Wheat/Gluten-Free     Carrot

Yield 8 bowls

Number Of Ingredients 12

6 tablespoon(s) fish sauce
6 tablespoon(s) hoisin sauce
1/4 cup(s) sugar
1/4 cup(s) honey
1/2 cup(s) avacodo oil
2 pound(s) chicken breasts
6 cloves of garlic minced
4 stalk(s) celery
3 carrots peeled and sliced
2 bell peppers (of any 2 colors)
1 1/2 cup(s) sliced onion
1/2 cup(s) grated ginger, (I like it really gingery)

Steps:

  • In a small bowl, mix together the fish sauce, sugar, and honey. Keep near the stove along with the chicken and vegetables. Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and let sear, undisturbed, for about 1 minute. Add garlic, stir and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the bell pepper, onions, ginger and sauce. Stir-fry for 2-3 minutes, until the chicken is cooked through and the bell peppers and onions are tender-crisp. Serve immediately, with plain white or brown rice.

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