GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
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
TEPPANYAKI
Teppanyaki is a Japanese term that refers to food prepared on a griddle. This simple recipe includes a dipping sauce with sweet mirin rice wine as an ingredient but a tablespoon of soft light brown sugar can be substituted, if desired. The recipe comes from the cookbook Chicken. Posted for: Zaar World Tour 4
Provided by bigbadbrenda
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
- Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
- Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
- Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.
Nutrition Facts : Calories 218.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1088.2, Carbohydrate 8, Fiber 2.2, Sugar 3.8, Protein 30.9
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
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
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- Gather all the ingredients. Please note that I doubled the Teppanyaki Sauce recipe above so it's easier to see in the step-by-step pictures. This amount will serve 4 instead of 2.
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- Preheat the electric griddle to 375 ºF (190 ºC) and grease the cooking surface with oil. If the meat is well-marbled, you do no need to grease the area where you cook the meat. Put vegetables and meat. We usually divide the griddle space into different sections, such as the meat section, vegetable section, or mushroom section, etc. Season the vegetables and mushrooms with salt and pepper and keep the meat unseasoned.
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- Spread the canola oil around the perimeter of the wok, and heat it until it just starts smoking. Add the smashed ginger slices, and fry for 15 seconds.
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