GINGER CHICKEN WITH PEACHES AND ONIONS
Make and share this Ginger Chicken With Peaches and Onions recipe from Food.com.
Provided by KLHquilts
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place frozen peaches and onion slices on a large rimmed baking sheet; season with salt and pepper to taste. Sprinkle with ginger, soy sauce, one tablespoon of olive oil, sesame oil, and red pepper flakes, and toss to coat.
- Rub chicken breasts with remaining teaspoon of olive oil, and season with salt and pepper to taste. Arrange chicken skin-side up among peaches and onions.
- Roast until chicken is opaque throughout and registers 160 on a thermometer inserted in the thickest part of the breast, about 25 to 30 minutes.
- Serve over rice, couscous, or bulgur.
Nutrition Facts : Calories 422.1, Fat 23, SaturatedFat 5.8, Cholesterol 121.1, Sodium 455.8, Carbohydrate 11.6, Fiber 1.7, Sugar 8.1, Protein 41.1
RESTORATIVE CHICKEN SOUP WITH GINGER
Fresh ginger and a touch of cayenne pepper impart a subtle heat to this aromatic chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h45m
Number Of Ingredients 14
Steps:
- Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
- Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, ginger, mushrooms, and soy sauce. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes. In the last 3 minutes of cooking, stir in in the bok choy.
- Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with cayenne and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.
ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Provided by Molly Baz
Categories Bon Appétit Dinner One-Pot Meal Chicken Rice Ginger Peanut Butter Soy Sauce Tree Nut Free Dairy Free Healthy
Yield 6 servings
Number Of Ingredients 18
Steps:
- Chicken and rice:
- Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
- Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
- Sauce and assembly:
- While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
- Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
GINGER CHICKEN SALAD SUPREME
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!
Provided by LynnNM
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
GINGER CHICKEN WITH PEACHES AND ONION
The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
- Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
- Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.
GINGER CHICKEN AND PEANUT SAUCE WRAPS
Linda has this recipe posted From Ginger Chicken and Peanut Sauce Wrap Recipe #153326. I had the challenge to reduce the fat so I made it low fat by skipping the tortilla and replace it with lettuce. Replace the noodles with brown rice. Cut the oil back. This is a fun make your own meal.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine ingredients for marinade and mix thoroughly.
- Place chicken and marinade into a covered bowl and place in the refrigerator for at least two hours (over night if desired). Cut chicken into one inch cubes.
- Wash and drain romaine lettuce leave whole and to drain. Wash and drain cilantro and separate into single stalks.
- Combine ingredients for peanut sauce and puree in a blender till smooth.
- Preheat sesame oil in a non stick skillet on high heat until almost smoking. Stir fry chicken for 2-3 minutes until chicken is brown and thoroughly cooked.
- Spread sauce down the center of each lettuce leaf. Fill leaves with 2 tablespoons of chicken, one stalk of Cilantro and 1 tablespoon of rice. Squeeze some lime and enjoy.
- Wraps can be made in advance and chilled if desired.
- Fun to have everyone make their own!
Nutrition Facts : Calories 154.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 34.2, Sodium 521.2, Carbohydrate 11, Fiber 1.7, Sugar 4.8, Protein 17
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