Easy Cold Ginger Chicken Recipe Recipe For Zucchini

CHICKEN ZUCCHINI STIR FRY

Steps:

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

CHICKEN AND MALAYSIAN GINGER CURRY SOUP (GREAT FOR COLDS)

Steps:

• Chop chicken and veggies into med sized chunks. Spinach can be roughly chopped and set aside to add at the end with the noodles.
• Add vegetable oil, chicken (chopped into med sized chunks also), creole seasoning, and all the veggies except the zucchini and spinach. Saute for 2-3 minutes on medium high.
• Add water, chicken broth, noodle flavor packets, chili flakes, garlic, ginger and lemon grass. Bring to a boil and then let simmer on Med heat for 10 minutes. Add Zucchini and curry. Let simmer another 2-3 minutes. Then add spinach and noodles. Let cook for 3-4 minutes. Enjoy.

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

COLD GINGER CHICKEN

Steps:

• Boiled Chicken:.
• Fill a large pot with water and add the whole chicken, sliced ginger root, and chopped garlic.
• Bring chicken to a boil and reduce heat to medium for a slow, rolling boil for 30 - 40 minutes.
• Remove from heat and after chicken cools, chop chicken, including bones, to approximately 3" pieces.
• Cool chicken in refrigerator for 2 hours.
• Green Onion Sauce:.
• Combine sauce ingredients, mix well, and refrigerate for 2 hours.
• When ready to serve, pour cold sauce over cold chicken pieces.