GINGER CHICKEN
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
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
CHICKEN WITH APPLES AND GINGER
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
- Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
- Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.
- Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.
Nutrition Facts : @context http, Calories 997, UnsaturatedFat 32 grams, Carbohydrate 72 grams, Fat 49 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 13 grams, Sodium 255 milligrams, Sugar 23 grams, TransFat 0 grams
APPLE GINGER CHICKEN MARINADE
This marinade makes chicken extremely moist and flavorful. Great for grilling or baking! The cook time includes the important marinating time. It requires overnight, but the longer the better. I stumbled upon it while doing an internet search and don't know the site I found it on, so if its your recipe feel free to let us know! Its a good one!
Provided by Jamie Renee
Categories Chicken Breast
Time 8h5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a 4-6 cup volume bowl whisk together apple juice, apple cider vinegar and vegetable oil.
- Next whisk in the honey.
- It is helpful to use the same measuring cup that you just measured the vegetable oil in, to allow the honey to easily slide out.
- Continue whisking until combined.
- Whisk 1 tbsp ginger.
- Mince 3-4 garlic cloves according to size of cloves and taste.
- Whisk in garlic.
- Marinade 4-8 chicken breasts, depending on size, in large lidded bowl or disposable zip top baggie.
- This makes a lot, over 2 1/2 cups, but with these ingredients on hand, its easy to mix up more if you need it.
- Marinate chicken at least 8 hours in refrigerator.
- Grill or bake as desired.
GRILLED APPLE- AND GINGER-GLAZED CHICKEN BREASTS
Liven up a store-bought glaze with apply jelly and herbs for a marvelous 30-minute main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix teriyaki glaze, apple jelly and gingerroot. Heat to boiling, stirring constantly, until jelly is melted. Spoon half of the mixture into small bowl or custard cup; stir in cilantro. Set aside to serve with chicken.
- Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with apple-ginger mixture during last 10 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Serve with reserved apple-ginger mixture.
Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 14 g, TransFat 0 g
CHICKEN AND APPLE CURRY
Steps:
- In a flameproof casserole heat the oil and 1 tablespoon of the butter over moderately high heat until the foam subsides, in it brown the chicken, patted dry and seasoned with salt, and transfer the chicken with a slotted spoon to a plate. Pour off the fat from the casserole, add the remaining 2 tablespoons butter, and in it cook the celery, the onion, and the garlic over moderately low heat, stirring occasionally, until vegetables are softened. Add the apples, cored and chopped, and cook the mixture, stirring occasionally, for 5 minutes. Add the bell pepper, the curry powder, the cinnamon, and the cumin and cook the mixture, stirring, for 1 minute. Stir in the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Add the broth and the chicken with any juices that have accumulated on the plate, bring the liquid to a boil, and cook the chicken mixture, covered, at a bare simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. Transfer the chicken with a slotted spoon to a serving plate, boil the vegetable mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and season the sauce with salt and pepper. Pour the sauce over the chicken and top it with the parsley. Serve the curry with the rice and the chutney.
- To make steamed rice:
- In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
BROILED CHICKEN WITH APPLES AND GINGER
From the Chicago Tribune, this chicken can also be made on a stove-top grill or on the outdoor grill. This is for 2, but the amounts can easily be multiplied for larger parties.
Provided by Chef Kate
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler or a grill pan.
- In a large skillet, heat the oil over medium heat; add the onion. Cook, stirring occasionally, until onion softens, about 5 minutes.
- Add the apple, balsamic vinegar, honey and gingerroot. Cook, stirring frequently, until apple slices soften and onions caramelize, about 10 minutes.
- Meanwhile, season the chicken with salt and pepper to taste and place on a broiler-safe pan.
- Broil, turning halfway through cooking, until cooked through, about 12 minutes. Cut chicken lengthwise into slices; transfer to plates.
- Top with apple-onion mixture.
Nutrition Facts : Calories 259.8, Fat 8.4, SaturatedFat 1.4, Cholesterol 68.4, Sodium 660.8, Carbohydrate 18.1, Fiber 2.5, Sugar 12.4, Protein 28
APPLE GINGER CHICKEN
This is the result of an experiment I tried one weekend afternoon last year. My husband loved it, and I now make it about every other week or so for him. I prefer the thigh meat, but it is also good with boneless breasts.
Provided by KitiKat
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk first six ingredients in a bowl.
- Put chicken in a large re-sealable plastic bag.
- Then pour marinade over chicken in the bag.
- Seal and refrigerate for 2-3 hours.
- After marinating, place chicken in a 9 x 13 baking dish.
- Cover with remaining marinade.
- Bake in a preheated 400 degree oven for about 30 minutes.
- Serve with hot cooked rice, if desired.
Nutrition Facts : Calories 312.4, Fat 14.4, SaturatedFat 4.1, Cholesterol 79, Sodium 1413.5, Carbohydrate 27.3, Fiber 0.3, Sugar 25.4, Protein 19
GINGER APPLE CHICKEN STIR-FRY
Make and share this Ginger Apple Chicken Stir-Fry recipe from Food.com.
Provided by Chris Reynolds
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for about 30 seconds.
- Add chicken and cook in hot oil 4 to 5 minutes, or until chicken is no longer pink.
- Remove chicken from skillet. Add pea pods, red pepper, and mushrooms, and cook, stirring, until tender-crisp, about 3 minutes. Sprinkle with pepper.
- Combine applesauce, vinegar, soy sauce, cornstarch, and chicken broth.
- Add chicken to vegetables, add sauce mixture and sliced apples, and cook until sauce is thickened and clear, about 4 minutes. Serve over steamed rice.
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GINGER-APPLE-GLAZED CHICKEN | BETTER HOMES & GARDENS
From bhg.com
Calories 345 per serving
- Measure 1/4 cup of the Ginger-Apple Glaze. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling.
- Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat. Add apple, leek, and garlic; cook for 3 minutes. Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling. Add spinach; toss just until wilted. Season to taste with salt and pepper.
- To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken. Makes 4 servings.
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