CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
GINGERED CHICKEN STEW (CROCK POT)
This is a modified version of a recipe I found on about.com. The spices are warming but not hot and the allspice really does work nicely with the ginger. I really like pineapple so Core plus 1 point per recipe for the cornstarch
Provided by justcallmetoni
Categories Stew
Time 7h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 3-5 quart crockpot, combine chicken, carrots, ginger, water (or broth), allspice, and pepper. Cover crock pot and cook on low for 7-8 or high for 3-4 hours until chicken is cooked.
- In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly.
- Add pineapple chunks, water chestnuts and bell pepper to crock pot. Cover and cook on high for 20-25 minutes until mixture is thickened.
Nutrition Facts : Calories 231.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 65.8, Sodium 134.5, Carbohydrate 26.6, Fiber 4.6, Sugar 13.8, Protein 27.9
GINGERY CHICKEN STEW
Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the oil in a large pot over medium-high heat. When it's hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they're well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
- Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
- Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 36 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1208 milligrams, Sugar 7 grams, TransFat 0 grams
ASIAN GINGERED CHICKEN SOUP/STEW
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.
HAWAIIAN GINGER-CHICKEN STEW FOR TWO
One of my favorite one-pot recipes, easy and quick to make and really very good. I serve this with cooked rice, which can be added to the broth. Cooked noodles can be added when the chicken is returned to the pot.
Provided by Soccercoach
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat. Add chicken; cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.
- Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry; cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot; cook until heated through, 1 to 2 minutes.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 12.5 g, Cholesterol 71.2 mg, Fat 8.8 g, Fiber 3.5 g, Protein 30.3 g, SaturatedFat 1.9 g, Sodium 646.2 mg, Sugar 0.8 g
GINGER CHICKEN AND QUINOA STEW
This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. -Doris Kwon, Newport Coast, California
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker., Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.
Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 696mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN AND VEGETABLE STEW WITH GINGER
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim the end of the sprouts and make a small gash in the bottom of each.
- Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
- Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 10 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 791 milligrams, Sugar 17 grams, TransFat 0 grams
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HAWAIIAN GINGER-CHICKEN STEW RECIPE | EATINGWELL
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5/5 (11)Total Time 35 minsCategory Healthy Chicken RecipesCalories 201 per serving
- Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.
- Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.
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Cuisine AmericanCategory ChickenServings 4Total Time 30 mins
- Preheat vegetable oil in a large pan. Add seasoned chicken chunks and brown in all sides. Remove meat and set aside.
- Add onions, jalapeño, garlic, and ginger to the same pane. Sauté over medium heat until onion begin soften (for about 2-3 minutes). Add tomatoes and red pepper flakes. Cook, stirring, for a further 2-3 minutes.
GINGER CHICKEN STEW | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Rinse the chicken, pat dry and season all over with the curry powder, salt and black pepper and set aside.
- Place the sugar in a large saucepan or Dutch oven over mediumhigh heat and cook, undisturbed, until the edges turn amber and start to bubble, about 3 minutes. Once the edges start to brown, stir the sugar until it dissolves and begins to caramelize. Carefully add 1 cup of water and stir until the caramel dissolves. Remove from the pan and set aside.
- Heat 1 tablespoon of the olive oil over medium heat in the same pan until sizzling hot. Add the onion and cook, stirring, until the onion is translucent, about 5 minutes. Add the chiles, red pepper flakes, coriander seeds, mustard seeds and ginger and cook, stirring constantly, until the seeds begin to pop and become aromatic, about 1 minute. Remove from the pan and set aside.
- Add the remaining olive oil to the pan and heat until sizzling hot. Add the chicken and cook until golden brown, about 4 minutes per side. Add the garlic and cook, stirring, about 1 minute more.
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