CHICKEN WITH GINGER SAUCE
Life can be pretty busy on our dairy farm. So I favor foods that I can put on the table in no time. This dish is a hit at our house, even with our toddlers.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.
Nutrition Facts :
CHICKEN AND PICKLED GINGER IN HONEY SAUCE RECIPE
This classic Asian dish provides maximum flavour for minimum effort - perfect for those weeknights when time is of the essence.
Provided by Neil Perry
Categories Main-course
Time 45m
Yield SERVES 4 (as a share dish)
Number Of Ingredients 16
Steps:
- 1. To make the marinade, mix together soy sauces, Shaoxing wine and salt. Add the chicken pieces and leave for 30 minutes. 2. Heat the peanut oil in a wok or deep fryer until just smoking (180C), and deep fry the chicken pieces in batches until lightly browned (1-2 minutes per batch). Remove and drain on paper towel. Pour all but 2 tablespoons of oil from the wok. 3. Reheat the wok until just smoking. Add the ginger and capsicums and stir-fry for 30 seconds until fragrant, then deglaze the wok with the Shaoxing wine. 4. Return the chicken to the wok, then add the honey, dark soy sauce, sea salt and chicken stock. Cover and simmer over medium heat for 3 minutes, or until chicken is cooked through. Garnish with coriander leaves, and serve with steamed rice and greens in oyster sauce. If you like this recipe, try Neil Perry's beef ma po tofu
CHICKEN WITH PICKLE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
- Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
- Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.
GINGER CHICKEN
Provided by James Beard
Number Of Ingredients 6
Steps:
- Take a piece of fresh ginger about the size of a finger and chop it fine or grate it on a coarse grater. Combine it with 1 finely chopped clove of garlic and a sprig or two of fresh coriander or Chinese parsley (also known as cilantro). Put this mixture in the cavity of a chicken and add a dash or two of soy sauce. Close the vent with foil, truss the bird and brush it with a mixture of soy sauce, peanut oil and ground ginger. Spit it and roast, basting during the cooking with more soy, oil and ginger.
- Serve this chicken with a good chutney, hot mustard and additional soy sauce. Rice, of course, is the perfect accompaniment. Dress the rice with plenty of butter, chopped toasted almonds, salt and freshly ground black pepper. To drink with this there is nothing better than iced or hot tea. Finish the dinner with vanilla ice cream topped with chopped preserved ginger. This is an amazing combination of flavors and sensations: tangy, hot, sweet, and mellow.
PINEAPPLE-GINGER CHICKEN STIR-FRY
I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN WITH PICKLED GINGER SAUCE
Number Of Ingredients 20
Steps:
- Cut each chicken thigh lengthwise down center to bone loosen bone and remove. Mix salt, 1/2 teaspoon soy sauce and the white pepper rub mixture on chicken skin. Place chicken on rack refrigerate uncovered 1 hour.Cut pickled gingerroot into thin strips. Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl. Cut pickle lengthwise into thin strips. Mix 2 tablespoons cornstarch and the water.Mix vinegar, sugar, garlic, gingerroot, wine, 2 teaspoons soy sauce and the sesame oil.Heat 3 cups vegetable oil in wok to 350°. Sprinkle 1 tablespoon cornstarch evenly over chicken. Fry chicken 4 minutes or until golden brown. Remove chicken, using slotted spoon drain on paper towels. Cut each chicken thigh lengthwise into 3 or 4 pieces. Keep chicken warm on heatproof platter in 250° oven. Pour oil from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Carefully stir in vinegar mixture cook 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in pickled gingerroot and pickle. Pour sauce over chicken garnish with green onions.4 servings**Pickled ginger is made from young ginger. It is very tender and so mild, you could eat it plain, not just use it as a seasoning. Young ginger can be purchased in the spring but may be hard to find. You can pickle your own young ginger or purchase it at a Chinese grocery.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHICKEN IN CREAMY GINGER SAUCE
I got this recipe from my mom years ago. It is one of those very simple recipes that tastes as if you put a lot of time and effort into making. I serve it over mashed potatos or rice (my mom used to sometimes serve it over toast). The sauce is rich and creamy and you will want to serve with bread to sop up every drop! Hope you enjoy!
Provided by PleasantNancy
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven 400 degrees.
- Mix flour and paprika in bowl or plastic bag. Coat chicken breasts in flour mixture and place in lightly greased baking dish.
- Pour melted butter over chicken and bake 20 minutes, turn chicken pieces over and bake another 20 minutes. (If you use boneless chicken breasts you need to reduce the cooking time to 15 minutes, turn, then 15 minutes more).
- While chicken is baking, mix together cream of chicken soup, milk, and ginger in a small sauce pan and heat on med-low, stirring until blended and heated through. Do not boil.
- Pour soup mixture over chicken and return to oven for another 20 minutes. The top will be slightly browned.
Nutrition Facts : Calories 511.7, Fat 31.4, SaturatedFat 13.7, Cholesterol 137.5, Sodium 667.7, Carbohydrate 20.1, Fiber 0.6, Sugar 0.5, Protein 35.7
CHICKEN WITH GINGER
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
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
CHICKEN WITH GARLIC-CHILI-GINGER SAUCE
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut each chicken breast in half crosswise and season with salt and pepper.
- Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
- Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
- In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
- When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams
GINGERY GROUND CHICKEN
Provided by Elizabeth Andoh
Categories Chicken Ginger Poultry Side Quick & Easy Sake Spring Soy Sauce Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place the chicken in a skillet. Add the saké and sugar and stir to separate the bits of meat before starting to cook. Place the pan over low heat and cook, continuing to break up the meat into crumblike clusters. At first the liquid will look cloudy, but within a few minutes it will become clear and the meat will turn white.
- Skim the liquid to remove excess fat and then add the soy sauce. Continue to simmer for another 2 to 3 minutes and then add the ginger juice. Turn up the heat to reduce the excess liquid in the pan. Ideally, about 1 teaspoon will remain. Remove from the heat, let cool to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Reheat over low heat, adding a few drops of water, if necessary, and stirring to break up clusters.
GINGER CHICKEN
This isn't usually the ginger chicken that you get in Chinese restaurants. It is a simple and tasty recipe one of my Chinese friends likes to make. It has a good flavour and isn't too over powering. The amounts are an estimation because I have never measured it out. I usually use the liquid from the jar of the ginger not the vinegar. I usually have it with fried rice and a salad. Most of the time for this recipe is the marinating time.
Provided by Tea Girl
Categories Chicken
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop the pickled ginger finely.
- Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
- Let chicken marinate for at least 8 hours, overnight is even better.
- Heat pan with oil.
- Add chicken with marinade to pan. Cover and cook for 5 minutes.
- Turn the chicken and cover for another 5 minutes.
- Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
- Serve and top with toasted sesame seeds.
Nutrition Facts : Calories 273.2, Fat 14.3, SaturatedFat 2.2, Cholesterol 72.8, Sodium 2184.9, Carbohydrate 6, Fiber 2.3, Sugar 0.6, Protein 30.5
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- Put the chicken pieces into a bowl. Add the soy sauce, rice wine, salt, sugar, cornstarch and sesame oil. Stir well to combine then leave at room temperature for an hour, stirring occasionally.
- Pour cooking oil to the depth of about 7.5cm (3in) into a medium-size pot. Heat over a medium flame until the oil reaches 180°C (350°F). Leaving behind as much marinade as possible, fry chicken in several batches. Fry the pieces just long enough to sear the exterior but not cook the meat, about one minute, stirring frequently. Drain the chicken on paper towels. Keep the marinade in the bowl.
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