GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
PAN-FRIED PEARS WITH GINGER & CHILLI BUTTER
Try pan-fried pears with ginger & chilli butter for an indulgent dessert
Provided by Merrilees Parker
Categories Dessert, Dinner, Lunch, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Peel the pears and cut into quarters, then remove the cores. Heat a heavy-based frying pan over a medium heat. Add the butter and when it starts to foam, add the chilli and ginger. Stir well to combine, then add the pear quarters.
- Cook for 1-2 mins on each side or until tender and lightly golden. Serve with some crème fraîche or yogurt, if you like.
Nutrition Facts : Calories 154 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
STIR FRIED LEMON CHICKEN WITH PEARS AND GINGER
Make and share this Stir Fried Lemon Chicken With Pears and Ginger recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make sauce, combine soy sauce, lemon peel, lemon juice, sugar, cornstarch, garlic, ginger and water.
- Heat vegetable oil in a large nonstick frying pan. Add chicken and stir fry over high heat for 2 minutes. Remove to platter.
- Add snow peas to pan and stir fry for 1 minute. Reduce heat to medium. Return chicken to the pan.
- Add scallions, pears and sauce. Cook, stirring, until sauce boils and thickens, about 3 minutes.
Nutrition Facts : Calories 324.2, Fat 15, SaturatedFat 3.2, Cholesterol 54.5, Sodium 562.3, Carbohydrate 28, Fiber 5.5, Sugar 16.3, Protein 21.1
STIR-FRIED LEMON CHICKEN
Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.
Nutrition Facts : Calories 615 calories, Fat 25g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
LEMON CHICKEN STIR-FRY WITH GREEN BEANS
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
- Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.
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