LEMONGRASS GINGER CHICKEN RECIPES

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CHICKEN, GINGER AND OYSTER SAUCE ... - DELICIOUS. MAGAZINE



Chicken, ginger and oyster sauce ... - delicious. magazine image

This tasty chicken stir-fry with ginger and oyster sauce is easy to make and can be on the table in just 15 minutes – a great quick midweek fix.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 11

Splash vegetable oil for frying
4 free-range skinless boneless chicken thighs, cut into chunks
Thumb-size piece fresh ginger, grated
2 garlic cloves, crushed
2 tbsp soy sauce
2 tbsp oyster sauce
Juice 1 lemon
1 tbsp toasted sesame oil
2 x 200g packs rainbow stir fry (see tip)Apple-converted-space 
50g cashews, lightly toasted in a dry pan
Cooked rice to serve

Steps:

  •  Heat a splash of oil in a large wok or large, deep frying pan. Stir-fry the chicken for 3-4 minutes or until cooked through.<span class="Apple-converted-space 
  •  Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil.<span class="Apple-converted-space 
  •  Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.

Nutrition Facts : Calories 249cals, FatContent 9.6g (2g saturated), ProteinContent 22.7g , CarbohydrateContent 13.7g (8.9g sugars), FiberContent 8.1g

CHICKEN LAKSA RECIPE - BBC GOOD FOOD



Chicken laksa recipe - BBC Good Food image

Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint

Provided by James Martin

Categories     Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 15

1 medium chicken , jointed into pieces and skinned
1 tbsp coriander seed
3cm piece ginger , sliced
2 lemongrass stalks, crushed
zest and juice 1 lime
2 tbsp fish sauce
1 tbsp low-salt soy sauce
200ml light coconut milk
3 garlic cloves , sliced
3 red chillies , deseeded and sliced
handful coriander , chopped (leaves and stalks kept separate)
bunch spring onions , sliced
300g cooked rice noodle
handful mint leaves, chopped
1 tbsp sesame oil (optional)

Steps:

  • Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
  • Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
  • Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
  • Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

Nutrition Facts : Calories 424 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.5 milligram of sodium

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