GINGER CHICKEN
This isn't usually the ginger chicken that you get in Chinese restaurants. It is a simple and tasty recipe one of my Chinese friends likes to make. It has a good flavour and isn't too over powering. The amounts are an estimation because I have never measured it out. I usually use the liquid from the jar of the ginger not the vinegar. I usually have it with fried rice and a salad. Most of the time for this recipe is the marinating time.
Provided by Tea Girl
Categories Chicken
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop the pickled ginger finely.
- Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
- Let chicken marinate for at least 8 hours, overnight is even better.
- Heat pan with oil.
- Add chicken with marinade to pan. Cover and cook for 5 minutes.
- Turn the chicken and cover for another 5 minutes.
- Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
- Serve and top with toasted sesame seeds.
Nutrition Facts : Calories 273.2, Fat 14.3, SaturatedFat 2.2, Cholesterol 72.8, Sodium 2184.9, Carbohydrate 6, Fiber 2.3, Sugar 0.6, Protein 30.5
CHICKEN WITH GINGER SAUCE
Life can be pretty busy on our dairy farm. So I favor foods that I can put on the table in no time. This dish is a hit at our house, even with our toddlers.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.
Nutrition Facts :
CHICKEN GINGER AND HONEY
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
- When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.
GINGER CHICKEN TEPPAN
My family love the way of the Wok, because it's just so nice to be able to knock up a delicious and healthy meal in a few minutes after a long day's work. This recipe comes from the wonderful Wagamama restaurant and is a sure-fire favourite in our household - gingery and lovely. You will need Tsuyu sauce for this recipe which isn't shown in the ingredients as Zaar's database doesn't recognise it. It can be found in almost any big asian supermarket or I've uploaded a recipe for it. Please note that the Coriander in the recipe is *not* Coriander seeds, but the green leaves of the plant.
Provided by JustEmma
Categories One Dish Meal
Time 23m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- You will need Tsuyu sauce for this recipe which can be bought from most oriental supermarkets. This was not included in the ingredients as Zaar's database doesn't recognise it!
- Firstly cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain.
- Get a large bowl and put in the sliced red onion, the spring onion lengths, the grated rooted ginger, the red chilli, the garlic, the beaten eggs, the rough chopped coriander, the finely sliced mange-tout, the beansprouts and the Tsuyu sauce. Mix a little then add the noodles and give another mix to coat everything in the sauce.
- Heat a wok over a medium flame until almost smoking before adding the vegetable oil. Add the chicken strips and stir-fry for 3-4 minutes. Season.
- Add everything from the bowl and stir-fry for another 3-4 minutes.
- Divide between 2 plates and scatter the pickled ginger, fried dried shallots over, then finish off with a few sprigs of coriander as a garnish.
Nutrition Facts : Calories 772.7, Fat 21.6, SaturatedFat 4, Cholesterol 302.3, Sodium 2019.2, Carbohydrate 85.7, Fiber 6.8, Sugar 5.7, Protein 56.8
CHICKEN WITH PICKLED GINGER SAUCE
Number Of Ingredients 20
Steps:
- Cut each chicken thigh lengthwise down center to bone loosen bone and remove. Mix salt, 1/2 teaspoon soy sauce and the white pepper rub mixture on chicken skin. Place chicken on rack refrigerate uncovered 1 hour.Cut pickled gingerroot into thin strips. Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl. Cut pickle lengthwise into thin strips. Mix 2 tablespoons cornstarch and the water.Mix vinegar, sugar, garlic, gingerroot, wine, 2 teaspoons soy sauce and the sesame oil.Heat 3 cups vegetable oil in wok to 350°. Sprinkle 1 tablespoon cornstarch evenly over chicken. Fry chicken 4 minutes or until golden brown. Remove chicken, using slotted spoon drain on paper towels. Cut each chicken thigh lengthwise into 3 or 4 pieces. Keep chicken warm on heatproof platter in 250° oven. Pour oil from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Carefully stir in vinegar mixture cook 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in pickled gingerroot and pickle. Pour sauce over chicken garnish with green onions.4 servings**Pickled ginger is made from young ginger. It is very tender and so mild, you could eat it plain, not just use it as a seasoning. Young ginger can be purchased in the spring but may be hard to find. You can pickle your own young ginger or purchase it at a Chinese grocery.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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