GINGER-CHICKEN STIR-FRY
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
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
GINGER CHICKEN & SHRIMP STIR-FRY WITH SESAME NOODLES
Another recipe from Rachael Ray's April 2007 magazine with our variations. (We added shrimp and red peppers and left out the small head of Napa cabbage).
Provided by anonymous23
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook spaghetti until al dente. Drain in colander.
- While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
- Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
- While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
- Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
- Top with toasted sesame seeds.
Nutrition Facts : Calories 918.1, Fat 31.4, SaturatedFat 5.8, Cholesterol 275.3, Sodium 1663.2, Carbohydrate 95.2, Fiber 6.8, Sugar 4.6, Protein 62.2
CHICKEN SHRIMP STIR FRY
Chicken shrimp stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!
Provided by hipfoodiemom
Categories Dinner
Time 35m
Number Of Ingredients 18
Steps:
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken andcook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
- Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
- In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
- Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
- Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!
GINGER CHICKEN AND SHRIMP STIR FRY
I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.
Provided by Pierre Dance
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sauce ingredients. Set aside.
- Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
- Add shrimp and stir fry 2 minutes.
- Remove and set aside.
- Add 1 TBS oil, swirl.
- Add chicken, stir fry 3 minutes.
- Add garlic and ginger; stir fry 1/2 minute more.
- Empty and scrape the good stuff from the wok. Set aside.
- Reheat wok and add 2 Tbs oil. Swirl to coat.
- Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
- Add 1 TBS water; cover, steam 1 minute.
- Push vegetables up the sides of the wok.
- Stir the sauce well to mix all of the cornstarch.
- Add to the center of the wok.
- Stir until thick and bubbly.
- Add the shrimp and chicken. Combine with the vegetables.
- Heat through.
- Serve.
CHICKEN AND SHRIMP STIR FRY RECIPE
A healthy entree that is loaded with flavor. Use any vegetables that you like in your stir fry. With the minimal seasoning it is surprising how full of flavor everything is.
Provided by RecipeTips
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in skillet or wok.Add chicken and shrimp and sauté over medium heat until chicken is cooked through, approximately 4 minutes.Add broccoli, peas, peppers and green onions and cook for 2 more minutes. Add ginger, soy sauce and garlic powder; toss and cook for 1 minute.Serve over brown rice.
GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
GINGER CHICKEN STIR-FRY
We like hot spicy foods, so we always add the highest amount of cayenne pepper called for here. No matter how much you use, this dish has just the right amount of pizzazz!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
Nutrition Facts : Calories 151 calories, Fat 5g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges
GINGER SHRIMP STIR-FRY
Michelle Bentley of Waukesha, Wisconsin knows how to throw together a mouthwatering stir-fry. Ginger and red pepper flakes perk up this appealing seafood dish.-Michelle Bentley, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink., Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 537mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
SHRIMP AND GINGER STIR-FRY
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
- Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
- Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
- Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.
Nutrition Facts : Calories 355 g, Fat 17 g, Fiber 2 g, Protein 36 g
GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: sesame oil, large shrimp, salt, mushroom, asparagus, ginger, low sodium soy sauce
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
- Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
- Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls.
- Enjoy!
Nutrition Facts : Calories 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram
GINGER CHICKEN STIR FRY
A nice strong flavored ginger chicken
Provided by mitchellj
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut the chicken into small chunks,
- Grate the ginger,
- Crush the garlic,
- Finely chop the spring onions,
- Cut the onion into large chunks
- Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
- add in rest of veg and stirfry for 4-5 minutes
- add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
- Serve over some batsami rice for a perfect finish.
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