GINGER ONION CHICKEN RECIPES

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GINGER CHICKEN WITH GREEN ONIONS RECIPE: HOW TO MAKE IT



Ginger Chicken with Green Onions Recipe: How to Make It image

Ginger, scallions and cayenne come together in a pleasant sauce for chicken. “Every time I serve this to company, I receive compliments,” shares Deborah Anderson of Willow Street, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons olive oil, divided
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon grated lemon zest
3/4 cup reduced-sodium chicken broth, divided
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 medium lemon, cut into thin slices
1 tablespoon cornstarch
1/2 cup thinly sliced green onions

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm. , In the same skillet, cook the garlic, ginger and lemon zest in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm. , Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.

Nutrition Facts : Calories 175 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 322mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

GINGER CHICKEN WITH PEACHES AND ONION RECIPE | MARTHA STEWART



Ginger Chicken with Peaches and Onion Recipe | Martha Stewart image

The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Total Time 1 hours

Prep Time 25 minutes

Number Of Ingredients 10

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 inch thick
Coarse salt and ground pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1/4 to 1/2 teaspoon red-pepper flakes
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
Cooked white rice, for serving

Steps:

  • Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
  • Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
  • Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

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