Chicken And Vegetable Stew With Ginger Recipes

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CHICKEN AND VEGETABLE STEW



Chicken and Vegetable Stew image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

GINGERY CHICKEN STEW



Gingery Chicken Stew image

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

2 tablespoons olive oil
1 1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 1/2 pounds any winter squash, cut into 1-inch chunks

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

GINGER-CHICKEN STIR-FRY



Ginger-Chicken Stir-Fry 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     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 16

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, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g

HEALTHIER CHICKEN VEGETABLE STEW



Healthier Chicken Vegetable Stew image

This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies.

Provided by KIMMORAES

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 4

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, pressed
1 cup cremini mushrooms, sliced
1 tablespoon tomato paste
1 ⅓ cups water
½ teaspoon dried marjoram
½ teaspoon dried rosemary
½ teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pinch cayenne pepper
salt and ground black pepper to taste
½ pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 teaspoon cornstarch
1 teaspoon cold water, or as needed

Steps:

  • Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
  • Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
  • Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
  • Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 11.8 g, Cholesterol 29.3 mg, Fat 8.3 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 1.3 g, Sodium 138.3 mg, Sugar 5.1 g

CHICKEN WITH GINGER



Chicken with Ginger image

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Steps:

  • Soak ginger in cold water 10 minutes; drain.
  • Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
  • In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

GINGER CHICKEN AND QUINOA STEW



Ginger Chicken and Quinoa Stew image

This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. -Doris Kwon, Newport Coast, California

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 cup quinoa, rinsed
1 medium onion, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 cups chicken broth
1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup mirin (sweet rice wine) or sherry
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 to 1 teaspoon crushed red pepper flakes
1 can (8 ounces) unsweetened pineapple chunks, drained
3 green onions, thinly sliced
2 teaspoons sesame seeds

Steps:

  • Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker., Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.

Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 696mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 26g protein.

GINGER CHICKEN & VEGETABLES



Ginger Chicken & Vegetables image

A simple and good chicken dish. Freezing the meat for 1-2 hours until very firm but not frozen solid will make it easier to slice.

Provided by littleturtle

Categories     One Dish Meal

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 1/4 cups yellow onions, peeled & chopped
1 teaspoon gingerroot, peeled & grated
1/4 teaspoon garlic, finely minced
1 boneless skinless chicken breasts (8-9 ounces) or 9 ounces sirloin, cut lengthwise into thin strips
1/8 teaspoon black pepper
6 cups broccoli florets, washed
4 1/2 cups snow peas, washed
1 1/2 tablespoons soy sauce
1/2 cup chicken stock

Steps:

  • In a wok or large non-stick skillet, over medium-high heat, heat oil and and sauté onion until translucent (5 minutes).
  • Add ginger, garlic, and chicken; sprinkle with pepper, and sauté, turning frequently, until meat is lightly browned (3 minutes).
  • Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes).
  • If the pan dries out during cooking, add water 1/8 cup at a time to keep moist.

Nutrition Facts : Calories 233.4, Fat 6.3, SaturatedFat 1, Cholesterol 24, Sodium 632, Carbohydrate 27.4, Fiber 4.9, Sugar 9.5, Protein 20

CHICKEN AND VEGETABLE STEW WITH GINGER



Chicken and Vegetable Stew With Ginger image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pint brussels sprouts
1 chicken, about 3 pounds, cut into 10 serving pieces
16 baby carrots, trimmed and scraped
1 cup white turnips, cut into 1/2-inch cubes
1 cup parsnips, cut into 1/2-inch cubes
1 cup chopped leeks, white part only
12 small white onions, peeled
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon freshly grated ginger
1 teaspoon turmeric
2 whole cloves
2 cups fresh or canned chicken broth or water
1/2 cup dry white wine
2 tablespoons Worcestershire sauce
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Trim the end of the sprouts and make a small gash in the bottom of each.
  • Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
  • Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 10 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 791 milligrams, Sugar 17 grams, TransFat 0 grams

CHICKEN VEGETABLE SOUP WITH GINGER



Chicken Vegetable Soup with Ginger image

Categories     Soup/Stew     Blender     Chicken     Ginger     Poultry     Vegetable     Low Fat     Wheat/Gluten-Free     Broccoli     Corn     Carrot     Summer     Healthy     Bon Appétit

Yield 6 Main-Course Servings

Number Of Ingredients 11

6 cups canned low-salt chicken broth
1 large russet, potato, peeled, cut into 1-inch pieces
1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces
1 large onion, coarsely chopped
2 large carrots, peeled, cubed
2 cups broccoli florets (from about 1 large stalk)
1 large celery stalk with leaves, chopped
1 tablespoon chopped peeled fresh ginger
1 10-ounce package frozen corn kernels
2 cups diced cooked chicken
1/3 cup chopped fresh parsley

Steps:

  • Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
  • Purée soup in batches in blender just to chunky texture. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over low-heat before serving.)
  • Ladle soup into bowls, sprinkle with chopped parsley and serve.

ONE-POT CHICKEN AND VEGETABLE STEW



One-Pot Chicken and Vegetable Stew image

Make and share this One-Pot Chicken and Vegetable Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 -3 lbs bone-in chicken thighs (or boneless chicken thighs)
1 medium onion, chopped
2 large carrots, chopped
1 teaspoon chopped garlic
1 tablespoon chili powder
1/2 cup quinoa (or white rice)
1 (15 ounce) can chicken broth
1 (28 ounce) can crushed tomatoes
1 large white potato, peeled and chopped
1 (6 ounce) bag Baby Spinach

Steps:

  • In a big stock pot, heat the oil over med-high heat; add in the chicken and brown it for about 2 minutes per side.
  • Add in the onion, carrots, garlic, and chili powder; cook the mixture for about 5 minutes more, until the vegetables soften slightly.
  • In a strainer, rinse the quinoa thoroughly with cold water.
  • Add in the chicken broth, tomatoes, potatoes, and quinoa; bring the liquid to a boil, decrease the heat, and simmer the stew for 30-40 minutes.
  • Just before serving, stir in the spinach and let it wilt for about 2 minutes; check seasoning and add salt and pepper to taste.

Nutrition Facts : Calories 383.3, Fat 22.1, SaturatedFat 5.7, Cholesterol 95.5, Sodium 568.4, Carbohydrate 22.3, Fiber 3.9, Sugar 5.5, Protein 24.4

CHICKEN AND VEGETABLE STEW



Chicken and Vegetable Stew image

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 8 servings, 1 cup stew and 5 crackers each.

Number Of Ingredients 10

1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 Tbsp. flour
1 Tbsp. oil
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely chopped (about 1 cup)
2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
2 medium zucchini, chopped
1 can (14 oz.) artichoke hearts, drained, quartered
1/2 cup sliced black olives
saltine crackers

Steps:

  • Coat chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.
  • Add tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.
  • Serve with crackers.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

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Preparation. In a bowl, combine the honey, soy sauce, oyster sauce, ginger, cornstarch, garlic and egg white. Add the chicken and blend well. In a wok or large skillet, heat the oil over high heat. Drain the chicken and stir-fry in the oil until browned. Add the vegetables, marinade and chicken broth. Stir-fry until the vegetables are warm.
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LOW CARB HEARTY CHICKEN AND VEGETABLES STEW - RECIPE - DIET …
2020-08-21 Instructions. Place the butter into a heavy-based pot and melt over medium-high heat. Stir in the celery, onion, garlic, thyme, salt, and pepper. Cook until softened, for about 7-10 minutes. Cut the chicken into bite-sized pieces. Add to the pot and cook for 5 …
From dietdoctor.com


STEPS TO MAKE PERFECT SHOYU CHICKEN STIR-FRY
2022-07-10 This Chicken Vegetable Stir-Fry w/ Garlic-Ginger Sauce Is Better Than Take-Out! Did a Shoyu Chicken a couple of weeks ago and it was great so I've used the same marinate for this one. In a skillet or wok, stir-fry the chicken with oil and ginger over high heat until no longer pink. Shoyu Chicken Stir-Fry. This Chicken Vegetable Stir-Fry w/ Garlic-Ginger Sauce Is …
From sharenewsarchive.com


CHICKEN AND VEGETABLE STEW - BOSSKITCHEN.COM
Instructions. Cut approx. 1/4 of the vegetables into large pieces (also add thick parsley stalks). Put the chicken in water. Salt, pepper, then add allspice grains and the coarsely chopped vegetables, ginger and garlic.
From bosskitchen.com


GINGER CHICKEN MINCE STEW | SO DELICIOUS
Heat the olive oil in a skillet over medium-high heat. Add the chicken mince. Cook and stir until it starts changing color. Add the garlic and onion and stir them in. Add the soy sauce, vinegar, ginger, and spring onion. Stir them in. Season with salt and pepper and do the same. Serve garnished with lemon wedges.
From sodelicious.recipes


HAWAIIAN GINGER-CHICKEN STEW RECIPE | EATINGWELL
Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs. Advertisement. Step 2. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1 ...
From eatingwell.com


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