Ginger Chicken With Spinach Fettuccine Recipes

SPINACH FETTUCINI WITH GINGER CHICKEN

Steps:

• Preheat oven to 350℉ (180℃). Put all the marinade/dressing ingredients in a blender and mix thoroughly at low speed. Place the chicken in a shallow baking dish . Pour half of the mixture from the blender over the poultry, reserving the remainder. Cover and refrigerate the chicken for 20 minutes. While the chicken is marinating, bring a large pot of water to a boil over high heat. Add the fettucini and cook for 8 to 12 minutes, to desired doneness. In the meantime, remove the chicken from the refrigerator. Uncover the baking dish and transfer it to the oven. Bake for about 15 minutes, until the meat is no longer pink and the juices run clear. When the pasta is cooked, remove the pot from the heat. Drain the fettucini and return to the pot. Stir in the chicken stock and keep the mixture warm over the lowest heat setting. Pour the cooking juices from the chicken into a sauté pan. Add the squash, bell pepper, leek, broccoli, and mushrooms. Sauté for about 3 minutes, just until the vegetables begin to wilt. Transfer the pasta to a warm serving bowl, along with the vegetables. Shred the chicken on top. Add the reserved dressing and toss. Garnish with the snipped chives.

SPEEDY ASIAN STYLE CHICKEN SOUP

Steps:

• Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.

BEST SPINACH FETTUCCINE WITH GINGER CHICKEN

Steps:

• Preheat oven to 350℉ (180℃). Put all the marinade/dressing ingredients in a blender and mix thoroughly at low speed. Place the chicken in a shallow baking dish . Pour half of the mixture from the blender over the poultry, reserving the remainder. Cover and refrigerate the chicken for 20 minutes. While the chicken is marinating, bring a large pot of water to boil over high heat. Add the fettucini and cook for 8 to 12 minutes, to desired doneness. In the meantime, remove the chicken from the refrigerator. Uncover the baking dish and transfer it to the oven. Bake for 15 minutes, until the meat is no longer pink and the juices run clear. When the pasta is cooked, remove the pot from the heat. Drain the fettucini and return it to the pot. Stir in the chicken stock and keep the mixture warm over the lowest heat setting. Pour the cooking juices from the chicken into a sauté pan. Add the squash, bell pepper, leek, broccoli and mushrooms. Sauté for about 3 minutes, just until the vegetables begin to wilt. Transfer the pasta to a warm serving bowl, along with the vegetables. Shred the chicken on top. Add the reserved dressing and toss. Garnish with the snipped chives.

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.

CHICKEN WITH GINGER

Steps:

• Heat the oil in a wok or deep skillet. Add the chicken, stir-fry briefly, then add the oyster sauce, stirring.
• Stir in the ginger, sugar, scallions and pepper. Continue cooking about 5 minutes longer, just until the chicken is cooked through. Moisten the mixture with a little stock or water to make a sauce that coats the chicken.
• Remove from heat, and serve with rice.

CHICKEN FETTUCCINE WITH SPINACH

Steps:

• Melt butter in skillet over medium heat.
• Add onion, basil, garlic and pepper flakes.
• Cook until onion is tender about 7 minutes.
• Add chicken and saute, stirring often (about 15 minutes).
• Mix in uncooked spinach.
• Season with salt and pepper to taste.
• Heat until spinach is heated through.
• Place fettucini in bowl and toss with some of pan dripping.
• Add chicken and toss with parmesan cheese.

GINGER-CHICKEN STIR-FRY

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.

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

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.