GARLIC GINGER CHICKEN
Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
Provided by Amanda Cooks & Styles
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
- Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
- In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
- In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
- In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
- Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
- Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
- Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!
CREAMY GARLIC GINGER CHICKEN
Chicken breast in a complex, savory creamy sauce served over noodles (or rice). No salt needed; other ingredients add plenty of flavor!
Provided by Bonnie Traynor
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt coconut oil in large saute pan.
- Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
- When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
- Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
- Add half and half, stir until combined.
- Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
- Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
- With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
- Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!
CHICKEN TIKKA MASALA
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
CREAMY GARLIC CHICKEN
Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 50m
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
- Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
- Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.
Nutrition Facts : Calories 821 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.53 milligram of sodium
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
GARLIC GINGER CHICKEN MARINADE!
I made this marinade up about a month ago. Since then, my SO and I have been craving it so much, we've made it at least 6 times. Throw in a half tsp of red pepper for a spicier dish.
Provided by Melany
Categories Asian
Time 5m
Yield 2 lbs chicken
Number Of Ingredients 6
Steps:
- Mix all ingredients in food processor until a little chunky.
- Rub over baked chicken, on chicken drumsticks, any chicken.
- Enjoy!
Nutrition Facts : Calories 31.1, Fat 0.2, Sodium 2012, Carbohydrate 4, Fiber 0.8, Sugar 0.7, Protein 4.2
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
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- Mix garlic, lemon juice, ginger, 3 Tbsp. oil, 1 Tbsp. cilantro, and 1 Tbsp. mint in a medium bowl to form a paste.
- Mix coriander, amchur, turmeric, salt, and chili powder in a small bowl. Add spice mixture to garlic-ginger paste and stir well to combine. Transfer marinade to a large resealable bag.
- Place chicken breasts in marinade and seal bag tightly. Using your hands, gently massage marinade onto chicken, making sure to evenly coat each breast. Chill 2 hours.
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