Asian Chicken With Gingered Vegetables Recipes

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.

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.

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.

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.

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.