CHICKEN WITH GARLIC-CHILI-GINGER SAUCE
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut each chicken breast in half crosswise and season with salt and pepper.
- Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
- Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
- In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
- When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams
GARLIC-GINGER CHICKEN WINGS
My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
- Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
- Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
- Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
- Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
- Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g
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
SIMPLE GARLIC AND BLACK PEPPER SAUCE
A simple pasta sauce using a few common ingredients, this is kind of like an Alfredo, but not nearly as rich. It's very light and flavorful and pretty low in fat, depending on what kind of milk you use. I made this up because I didn't have any butter for my kids' noodles, and dry noodles just won't do!
Provided by MyMunchkins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes.
- Whisk water and cornstarch together in a bowl until smooth. Add water-cornstarch mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.3 g, Cholesterol 7.3 mg, Fat 15.3 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 620.1 mg, Sugar 4.3 g
PIRI PIRI SAUCE
Steps:
- Soak the chiles overnight, then transfer to a blender along with the oil, cilantro, lemon juice, coriander, basil, cumin, dill, ginger, smoked paprika, black pepper, cinnamon, nutmeg, preserved lemon, garlic, bell pepper and salt. Blend until smooth.
- Use as a stand-alone hot sauce or marinade for grilling chicken wings. (Makes enough to marinate about 4 pounds of chicken wings.)
GARLIC-GINGER-SCALLION STIR FRY SAUCE
Make and share this Garlic-Ginger-Scallion Stir Fry Sauce recipe from Food.com.
Provided by loveleesmile
Categories Korean
Time 45m
Yield 4 cups
Number Of Ingredients 9
Steps:
- In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
- Deglaze with shaoxing and reduce by 50 percent.
- Add soy sauce and chicken stock and reduce by 25 percent.
- Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.
Nutrition Facts : Calories 211.1, Fat 9.9, SaturatedFat 1.8, Cholesterol 7.2, Sodium 2362.6, Carbohydrate 20.1, Fiber 1.5, Sugar 5.4, Protein 11.6
FRAGRANT GINGER-HOT PEPPER SAUCE
Make and share this Fragrant Ginger-Hot Pepper Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Chinese
Time 12m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Heat veg oil in a small skillet over medium heat.
- Add minced ginger root, red pepper, salt and garlic; saute 2 minutes.
- Remove from heat; spoon into a small bowl and stir in remaining ingredients.
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