GINGER-SESAME CHICKEN WITH BOK CHOY, ONION AND MUSHROOMS
I found this on the internet at Food & Wine by Grace Parisi. I changed a couple things and added onion. Great Fast and Healthy meal.
Provided by adopt a greyhound
Categories Poultry
Time 35m
Yield 1 1/2 cups, 2-3 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
- In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
- Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
- Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
- Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.
Nutrition Facts : Calories 526.8, Fat 27.8, SaturatedFat 2.9, Cholesterol 109, Sodium 1923.9, Carbohydrate 23.2, Fiber 3.6, Sugar 13.4, Protein 47
CHICKEN KATSU WITH GINGER RICE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
- Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.
Nutrition Facts : Calories 610, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 280 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 42 grams
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
ONE-POT GINGER CHICKEN, BOK CHOY AND COUSCOUS
From the February 2009 issue of "Every Day with Rachael Ray." (Note: This recipe calls for one 1 1/2 inch piece ginger, peeled and grated, but I could not get it to show the correct amount.)
Provided by Karabea
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil, and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
- Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
- Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed until the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
- When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
Nutrition Facts : Calories 567.2, Fat 10, SaturatedFat 1.9, Cholesterol 85.9, Sodium 2214.6, Carbohydrate 83.4, Fiber 6.4, Sugar 23.2, Protein 36.1
POACHED CHICKEN WITH BOK CHOY IN GINGER BROTH
Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes.
- Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 minutes.
- Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken, and garnish with scallions and chile.
Nutrition Facts : Calories 191 g, Cholesterol 41 g, Fiber 7 g, Protein 27 g, SaturatedFat 1 g, Sodium 490 g
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
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