CARROT-GINGER CHICKEN AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Put the rice, cinnamon, 1/2 teaspoon salt, and pepper to taste in a saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until the rice is just tender, about 8 minutes. Drain; reserve the cinnamon stick.
- Pulse the ginger, coriander, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon water in a mini food processor. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion and cook until golden, about 8 minutes. Add the ginger mixture and carrots and cook 2 minutes, adding a splash of water if the mixture sticks. Stir in 1/3 cup water, the chicken, herbs and yogurt and heat through. Season with salt.
- Top the chicken mixture with the rice and the reserved cinnamon stick; sprinkle with the almonds. Bake until the rice is cooked through and the almonds are lightly toasted, 8 to 12 minutes.
Nutrition Facts : Calories 485, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 80 milligrams, Sodium 1022 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 24 grams
HONEY GINGER CARROTS
Carrots sweetened with honey and lemon, with a hint of ginger.
Provided by Linda
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
- In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g
GINGERY CHICKEN SOUP WITH ZUCCHINI "NOODLES"
This immunity-boosting chicken noodle soup is just as comforting as your grandma's, but it's also gluten-free and paleo-friendly, thanks to a big helping of spiralized zucchini "noodles" instead of traditional wheat-based pasta. The homemade chicken broth is flavored with ginger in two ways: sliced ginger simmers slowly to lend warming background notes, while freshly grated ginger added at the end of cooking brings zippy flavor and extra health benefits.
Provided by Rhoda Boone
Categories Soup/Stew Dinner Chicken Carrot Cilantro Garlic Ginger Zucchini
Yield Serves 6
Number Of Ingredients 14
Steps:
- Scrub 2 carrots and cut into 2" pieces. Finely grate ginger to yield 1 tsp., then thinly slice remaining ginger. Place chopped carrots, ginger slices, chicken, onion, celery, garlic, peppercorns, and cilantro stems, if using, in stockpot. Fill with cold (preferably filtered) water to cover (about 4 quarts). Cover and heat over high until mixture comes to a low boil. Immediately reduce heat to medium-low and bring to a simmer. Cook, uncovered, skimming foam and fat from the surface occasionally and reducing heat if needed so mixture does not come to a boil, until chicken is just cooked through, about 30 minutes.
- Using tongs, carefully transfer chicken to a rimmed baking sheet. Let cool slightly, about 15 minutes. Remove meat from bones, discard skin, and return bones to pot. Continue to simmer until liquid is flavorful andreduced, about 2 hours. Shred chicken into bite-sized pieces and reserve.
- Peel remaining 2 carrots and cut into 1/4"-thick slices on the bias. Spiralize zucchini into noodles (alternatively, use mandoline with julienne blade). Divide zucchini noodles among bowls.
- Carefully strain broth into a large bowl or another pot (you should have about 8 cups). Return broth to stockpot and bring to a simmer. Add shredded chicken, sliced carrots, 1 tsp. grated ginger, 2 tsp. salt, and 3/4 tsp. pepper and cook until carrots are tender, 5-7 minutes. Remove from heat, taste, and adjust seasoning.
- Ladle soup over zucchini noodles and top with cilantro, if using. Serve with lime wedges alongside, if using.
- Do Ahead
- Soup (without zucchini) can be made 3 days ahead. Cover and chill, or freeze up to 6 months. When ready to serve, rewarm soup, spiralize zucchini, and divide zucchini among bowls. Ladle soup over zucchini.
BREAST OF CHICKEN WITH CARROTS AND GINGER
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken pieces on both sides with salt and pepper.
- Trim and peel the carrots and put in a saucepan. Add cold water to cover, and salt to taste. Bring to a boil and let cook 1 minute. Drain.
- Peel the onions and set aside.
- Heat the butter in a skillet large enough to hold the chicken pieces in one layer. Add the chicken breasts and sprinkle with the onions. Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well. Turn the breasts and cook about 2 minutes without browning. Sprinkle with shallots and scatter the carrots over all. Sprinkle with ginger and add white wine and broth.
- Cover closely and bring to a boil. Cook 10 minutes and remove cover. Transfer chicken pieces to a warm platter. Cover with foil to keep warm.
- Cook down the pan juices until reduced to about three tablespoons.
- Add the cream. Bring to a boil and cook over high heat about 2 minutes.
- Serve the chicken with the sauce spooned over. Sprinkle, if desired, with fresh coriander.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 0 grams
More about "carrot ginger and chicken noodles recipes"
HONEY GINGER GARLIC CHICKEN CARROT NOODLE BOWLS
From nospoonnecessary.com
4.9/5 (13)Total Time 40 minsCategory Entree, Main CourseCalories 533 per serving
- For the Chicken: Place the chicken pieces, cornstarch, salt and pepper in a plastic bag. Shake the bag until the chicken is well coated in cornstarch.
- Heat ¼ cup oil in a large sauté pan over medium-high heat. Add the chicken, in batches if necessary to not crowd the pan*, and sauté until lightly browned, turning to cook all sides, about 2-3 minutes. (chicken will be raw on the inside) Transfer to prepared baking pan and spray the top of chicken with cooking spray.
EASY CHICKEN STIR-FRY WITH NOODLES - AVERIE COOKS
From averiecooks.com
4.8/5 (4)Total Time 15 minsCategory AsianCalories 469 per serving
- To a large skillet add the oils, chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so chicken cooks evenly.
- When chicken is about 90% cooked through, add the garlic and cook for about 1 minute or until fragrant, stirring often.
SWEET GINGER CHICKEN WITH CARROT NOODLES - JOY FILLED EATS
From joyfilledeats.com
Estimated Reading Time 6 mins
- Heat a medium-sized frying pan over medium heat. Add the coconut oil and chicken. Cook for 3-4 minutes or until the chicken is browned.
- Meanwhile, combine the sauce ingredients in a small blender or food processor. Pulse until smooth.
- Remove the frying pan from the heat and add the sauce. Toss gently to combine. Transfer to plates and sprinkle with the sesame seeds.
STIR-FRIED CARROT NOODLES WITH CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (5)Total Time 40 minsCategory VegetablesCalories 220 per serving
- In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
- Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
- Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
- Stir in the spinach until it’s just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!
SESAME-GINGER GARLIC CHICKEN AND BROCCOLI CARROT …
From inspiralized.com
CLASSIC SESAME NOODLES WITH CHICKEN - EATINGWELL
From eatingwell.com
VERMICELLI NOODLES WITH GINGER, CHICKEN & VEGETABLES
From food52.com
CHICKEN STIR FRY WITH RICE NOODLES | RECIPETIN EATS
From recipetineats.com
SESAME GINGER CARROT NOODLE STIR FRY WITH CRISPY TOFU …
From theendlessmeal.com
GINGER AND TURMERIC CHICKEN NOODLE SOUP | SIMPLY ORGANIC
From simplyorganic.com
28 EASY EASTER DINNER RECIPES - THE NEW YORK TIMES
From nytimes.com
THE 25 BEST BONELESS CHICKEN THIGH RECIPES - GYPSYPLATE
From gypsyplate.com
7 EASY & DELICIOUS KETO LUNCH IDEAS – DR. KELLYANN
From drkellyann.com
HONEY-SEARED CHICKEN WITH CARROT AND GINGER FRIED …
From bbc.co.uk
HEARTY CHICKEN AND NOODLES - THE COUNTRY COOK
From thecountrycook.net
HOMECOOKINGSHOW ON INSTAGRAM: "SPICY CHICKEN NOODLES |HAKKA …
From instagram.com
CHANELLE'S KITCHEN ON INSTAGRAM: "COLD/FLU/COVID SEASON DOESN’T …
From instagram.com
GLUTEN-FREE CHICKEN NOODLE SOUP, INSTANT POT
From glutenfreeondemand.wordpress.com
PINCH OF NOM’S MARCH RECIPE ROUNDUP
From pinchofnom.com
MOM'S CHICKEN NOODLE SOUP CASSEROLE | RECIPELION.COM
From recipelion.com
CARROT-GINGER AND CHICKEN NOODLES – RECIPES NETWORK
From recipenet.org
HEALING GINGER CHICKEN SOUP WITH RICE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
HONEY BAKED CHICKEN DRUMSTICKS RECIPE - NYT COOKING
From cooking.nytimes.com
COOK THIS: THREE RECIPES FROM SMITTEN KITCHEN KEEPERS, INCLUDING …
From nationalpost.com
JAPANESE CARROT GINGER DRESSING • LIGHT AND HEALTHY!
From theviewfromgreatisland.com
BBC ONE - MORNING LIVE - BRIONY'S CARROT AND ORANGE TART RECIPE
From bbc.co.uk
JAMAICAN CURRY CHICKEN RECIPE
From seriouseats.com
TOP 10 EASY NOODLE RECIPES FOR KIDS | MOMJUNCTION
From momjunctionaj.pages.dev
ASIAN CHICKEN SALAD WITH CARROT GINGER SAUCE | SARA MOULTON
From saramoulton.com
CHICKEN WIRE FENCE POSTS JOBS, CHICKEN RUN GAME FOR IPAD ONLINE ...
From s3.amazonaws.com
CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
You'll also love