CHICKEN WITH GARLIC-CHILI-GINGER SAUCE
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut each chicken breast in half crosswise and season with salt and pepper.
- Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
- Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
- In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
- When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams
GINGERY CHICKEN STEW
Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the oil in a large pot over medium-high heat. When it's hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they're well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
- Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
- Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 36 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1208 milligrams, Sugar 7 grams, TransFat 0 grams
NORTH DAKOTA WINTER GINGER-CHILI CHICKEN
When it's -20 on the verge of January and there's a lot of winter left to go, you need something deliciously spicy to warm you up. This is an easy mix-chill-bake recipe that goes great with jasmine rice, couscous, as an app with peanut sauce, or with thyme roasted potatoes.
Provided by norsecookie
Categories Chicken Breast
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into bite-sized cubes.
- mix marinade.
- marinate chicken in frig for 90 minutes.
- Move chicken to a baking pan with a slotted spoon, not transferring too much marinade to the pan.
- bake at 400 until no longer pink in center.
- Serve with peanut sauce.
Nutrition Facts : Calories 335.8, Fat 23.6, SaturatedFat 4.8, Cholesterol 69.6, Sodium 1076.9, Carbohydrate 5.8, Fiber 0.7, Sugar 2.4, Protein 25.4
CHILLI CHICKEN WITH GINGER AND RED PEPPERS
This is a fantastic recipe, I always serve it with egg noodles. Try it once and you will be hooked. You can also make this with steak.
Provided by Kazd Davis
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine cornflour with 55ml water in a small jug or bowl.
- Stir in the soy sauce, honey and chilli sauce, mix well and set aside.
- Heat Vegetable Oil in wok, and stir fry chicken for 5 minutes until cooked, remove and keep warm.
- Add Sesame oil to wok with chopped chilli and garlic, stir fry for 30 seconds.
- Add peppers, onions and ginger and stir fry for a further 2- 3 minutes.
- Return chicken to wok, add cornflour mix and stir until the sauce begins to thicken and chicken is hot.
- Serve immediately with noodles.
- If you want to save a few calories you could grill (broil) chicken or steak.
- This should save 1.5 tbsp of Vegetable Oil.
Nutrition Facts : Calories 544.7, Fat 34.3, SaturatedFat 6.7, Cholesterol 92.8, Sodium 1977.9, Carbohydrate 23.9, Fiber 3.2, Sugar 15, Protein 35.6
PAKISTANI OR DESI STYLE SPICY CHILI CHICKEN
This is a really easy & quick recipe. And guys, I am already warning people with no tolerance to spicy food. Beware. This can be the most spiciest food ever. You can always lessen the amount of red chilli paste in eat but in my views you'll ruin the whole point of this dish. Its one of my all time favorites. I always make this dish with Bhagaar walay chawal( stir fried rice) & spicy green chutney & serve it wit sliced lettuce & cucumbers. For a perfect taste do not add all ingredients at once. The timing in when you add what to a dish while cooking makes a big difference in its taste. Enjoy till you start sweating :)
Provided by The UnModern Woman
Categories One Dish Meal
Time 30m
Yield 4 1/2 lb servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan add the chicken & stir fry till its half cooked or the water dries up.
- Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done.
- Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
- In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.
- Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.
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