BLACK PEPPER AND GINGER CHICKEN TACO WITH RED CURRY-PEANUT SAUCE AND PEANUT RELISH
Steps:
- For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.
- For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.
- For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
- To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
CHICKEN BAKED WITH GINGER AND BLACK PEPPER
I've had this clipped from a Tesco in store magazine for over 10 years. Finally I am recording it so that I don't lose it! Part of an Indian menu from Madhur Jaffrey.
Provided by Ppaperdoll
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine lemon juice, salt, ginger, black pepper, coriander, cumin, paprika, cayenne and turmeric. Mix well.
- Add chicken pieces and toss to coat. Cover chicken and set a side in fridge a minimum of 3 hours, maximum of 24.
- Preheat oven to 200 degrees C, 400 degrees F, gas mark 6.
- Arrange chick npieces on a baking tray, skin side down. Brush with oil.
- Bake in centre of oven 20 minutes. Turn pieces over and cook a further 25 minutes until chicken is tender, basting 3-4 times.
- Transfer to a warmed serving plate.
Nutrition Facts : Calories 702.3, Fat 49.1, SaturatedFat 12.1, Cholesterol 259.6, Sodium 1996, Carbohydrate 5.8, Fiber 2, Sugar 0.8, Protein 57.8
GRILLED CHICKEN WITH GINGER AND BLACK BEAN SAUCE
Tender, juicy, grilled chicken thighs you can enjoy with new potatoes, corn, and a fresh garden salad. You may want to add some apple wood chips to the grill for a wonderful, light, smoke flavor.
Provided by Denis Terrien
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 2
Number Of Ingredients 5
Steps:
- Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
- Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 1.4 g, Cholesterol 171.8 mg, Fat 10.9 g, Fiber 0.2 g, Protein 40.9 g, SaturatedFat 2.5 g, Sodium 232.6 mg
CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER
Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch - they'll go quickly.
Provided by Colu Henry
Categories beans, appetizer
Time 45m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
- In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN SOY, GINGER AND GARLIC
Chicken, soy, ginger and garlic are a flavour match made in heaven Enlarge Method
Provided by michellemaloney
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
- Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
- Heap into warm bowls and serve with freshly cooked boiled rice or noodles
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
SPICY GINGER AND GREEN PEPPER CHICKEN
Make and share this Spicy Ginger and Green Pepper Chicken recipe from Food.com.
Provided by anidifrancofan
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan combine tomato sauce,corn starch,ginger,pepper and garlic salt in a sauce pan.
- Bring to a simmer and reduce heat and cook down until slightly thick.
- Cook chicken breasts in olive oil over medium high heat.
- After removing chicken add peppers and onions to pan.
- Sauté until caramelized.
- Add to ginger sauce.
- Serve over chicken breasts.
Nutrition Facts : Calories 214.9, Fat 2.1, SaturatedFat 0.5, Cholesterol 65.8, Sodium 237.1, Carbohydrate 20.2, Fiber 1.3, Sugar 2.6, Protein 27.1
CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE
Provided by Jean Georges Vongerichten
Categories Sauce Chicken Ginger Poultry Bake Dinner Party Shallot Cilantro Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 450°F.
- 2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
- 3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
- 4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
- 5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.
CHICKEN ROASTED WITH GINGER AND CILANTRO
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first with the spices in a pan and then cooked on top of the stove over a low flame. I have, over the years, mastered making it in the oven, only because it requires much less effort and the results are exactly the same. This chicken may be served hot, with rice or breads (pita bread would be fine too), a green vegetable, and black beans served on the side, but it is also excellent when cold and perfect for picnics.
Provided by Madhur Jaffrey
Categories Chicken Ginger Bake Picnic Cilantro Roast Dinner Yogurt Wheat/Gluten-Free
Yield Serves 4-5
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Lay the chicken pieces in a single layer in a lasagna-type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in. Now rub the ginger, yogurt, and cilantro all over the pieces. Make sure that the chicken pieces end up skin-side down. Place the baking dish in the oven and bake 25 minutes. Turn the chicken pieces over. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
BLACK PEPPER CHICKEN STIR-FRY
I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.
Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
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GINGER-MARINATED CHICKEN WITH ONIONS AND PEPPERS
From foodandwine.com
4/5 (610)Total Time 2 hrs 45 minsServings 4
- In a medium bowl, combine 2 tablespoons of the olive oil with the ginger, cayenne, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the chicken breasts and turn to coat with the marinade. Cover and refrigerate for at least 2 hours or up to 4 hours.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken breasts and cook over moderately high heat until golden and nearly white throughout, about 7 minutes per side. Transfer the chicken to a plate.
- Add the onions and bell peppers to the skillet and cook for 3 minutes, stirring and scraping up the brown bits from the bottom of the pan. Reduce the heat to moderate, cover and cook for 5 minutes, stirring occasionally. Return the chicken to the skillet, nestling it into the onions and peppers. Cover and cook for 5 minutes longer. Uncover and add the honey. Cook over high heat, stirring and turning the chicken breasts, until the honey caramelizes, 1 to 2 minutes. Season with salt and pepper and serve right away.
GINGER GARLIC BAKED CHICKEN - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (42)Total Time 1 hr 20 minsCategory Asian RecipesCalories 293 per serving
- Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.
- Pre-heat the oven to 375°F (190°C). Arrange the chicken on a baking sheet lined with parchment paper and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm.
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