Asian Chicken With Gingered Vegetables Recipes

GINGER VEGGIE STIR-FRY

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

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.

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

CHICKEN WITH GINGER AND SPRING ONION RECIPE

Steps:

• First, season the chicken slices with corn starch, sesame oil, sugar, baking soda, soy sauce, white pepper. Mix it well and marinate for 15 minutes. Add all the stir fry sauce ingredients in a small bowl. Mix it well and set it aside.
• Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of oil, then add marinated chicken slices and stir fry for 2-3 minutes or until the chicken is cooked through.
• Push the chicken to one side of wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, follow with the onion slices, chillies, and white part of spring onions.
• Next, pour the stir fry sauce and cook until the sauce become thick and glossy.
• Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with plain rice or noodles.

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.

ASIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.