RECIPES WITH GINGER AND CHICKEN RECIPES

GINGER-CHICKEN STIR-FRY RECIPE | ALLRECIPES

Ginger-Chicken Stir-Fry Recipe | Allrecipes image

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 Chicken Breast Stir-Fry

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

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, CarbohydrateContent 23.7 g, CholesterolContent 65.1 mg, FatContent 20.5 g, FiberContent 2.3 g, ProteinContent 26.5 g, SaturatedFatContent 3.5 g, SodiumContent 1336.2 mg, SugarContent 11.1 g

GINGER CHICKEN RECIPE - BBC GOOD FOOD

Ginger chicken recipe - BBC Good Food image

This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Supper

Total Time 50 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1kg pack boneless skinless chicken thighs
1 thumb-size piece of fresh ginger, peeled and very finely chopped
4 garlic cloves, finely chopped
1 tsp mild chilli powder
15g pack fresh coriander, chopped
juice of 1 lime
2 tbsp sunflower oil
2 medium onions
1 tsp ground turmeric
400ml can reduced-fat coconut milk
1 fresh red chilli, deseeded and sliced
1 chicken stock cube

Steps:

Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney – we like Geeta’s – and some poppadoms or naan bread.

Nutrition Facts : Calories 310 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.29 milligram of sodium

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Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
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1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
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8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
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10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

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PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving

1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
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GINGER CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. —Ben Haen, Baldwin, Wisconsin
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Dinner
Calories 248 calories per serving

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.

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INDONESIAN GINGER CHICKEN RECIPE | INA GARTEN | FOOD NET…

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category main-dish
Cuisine asian

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

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GINGER RECIPES - BBC GOOD FOOD

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KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES

1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
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PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES

1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
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