Ginger Chicken Delight Recipes

GINGER CHICKEN

Steps:

• 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.

GINGER CHICKEN DELIGHT

Steps:

• Shake chicken in flour in closed ziplock. Heat oil in non-stick skillet over med-high. Cook chicken 3-4 minutes, until lightly brown, but still slightly pink inside.
• Meanwhile, mix rest of ingredients in large glass measuring cup. Microwave 1-2 minutes, then whisk to incorporate honey into juice.
• Pour over chicken. Cook, stirring 3-4 minutes until sauce thickens slightly. (If too thick, add 1/4 cup water or juice.)
• Serve over rice.

GINGER CHICKEN

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.

CHICKEN WITH GINGER

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.

GINGER CHICKEN DELIGHT RECIPE - (4/5)

Steps:

• Get rice and vegetables cooking. Slice chicken breasts into long pieces. Shake chicken pieces and flour in a closed plastic bag to coat. Heat oil in a large non-stick skillet over med-high heat. Cook chicken 3 to 4 minutes per side until lightly browned outside but slightly pink in center. Meanwhile, mix juice, honey, soy sauce, ginger and garlic. Pour over chicken. Cook, stirring a few times, 1 to 2 minutes until chicken is no longer pink in the centers and sauce thickens slightly. (If sauce becomes too thick, stir in up to ¼ c water) Serve all 3 separately or serve chicken and vegetables over rice.