CHICKEN SESAME GINGER WRAPS
A perfect, quick and easy summertime (or anytime) lunch or dinner recipe. Great with ground chicken or ground turkey.
Provided by Keri Hix
Categories Main
Number Of Ingredients 10
Steps:
- Heat a medium size skillet over medium heat. Add the tablespoon of olive oil and the ground chicken. Break up the chicken to crumble it as it cooks.
- Add salt, pepper, minced ginger and dehydrated ginger. Continue cooking and stirring until the chicken is cooked through. Taste and adjust seasoning if necessary.
- Warm up tortilla shells and start to assemble wraps. Tortilla shell, power greens, red onion, cheese, ground chicken, sesame ginger dressing, and cucumber.
Nutrition Facts : Calories 418 kcal, Carbohydrate 19 g, Protein 27 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 110 mg, Sodium 523 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SESAME GINGER CHICKEN
Steps:
- For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.
SHEET PAN NACHOS, STICKY SESAME GINGER WINGS, AND SMASHED LOADED POTATOES FROM REYNOLDS WRAP®
Treat your family and friends to the ultimate Game Day spread with cheesy nachos, sticky wings and delicious smashed potatoes.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h20m
Yield 12
Number Of Ingredients 24
Steps:
- Whisk sriracha, soy sauce, sugar, sesame oil, and ginger in a medium bowl until sugar is dissolved. Pour about a third of sauce into a gallon-sized resealable plastic bag and add wings. Seal bag, pressing out air, then toss to coat wings. Chill at least 4 hours and up to 24. Cover remaining sauce and chill.
- Boil potatoes in a pot of salted water, starting from cold, until fork tender, 15 to 20 minutes. Drain and let cool, then smash with the palm of your hand or the bottom of a glass to flatten gently. Chill until ready to use.
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil. Build separate foil trays by folding a large piece of foil in half, and folding up the edges to create three trays; one taking up about 1/2 of the sheet to hold the nachos, and 2 smaller trays to hold the wings and smashed potatoes.
- Remove wings from bag, allowing excess marinade to drip off, and arrange in one of the small foil trays, spacing evenly. Toss smashed potatoes with olive oil in the other small foil tray and season with salt and pepper. Spread out potatoes; place in oven along with wings. Bake until wings are cooked through and tender at the bone, and potatoes are browned on the bottom, 25 to 30 minutes.
- While wings and potatoes are roasting, cook bacon in a dry medium skillet over medium, turning occasionally, until crispy, 8 to 10 minutes. Drain on paper towels and coarsely chop; set aside.
- Remove baking sheet from oven and increase temperature to 450 degrees F. Turn potatoes so they're browned-side up and use a brush to baste wings with half of remaining ginger sauce.
- Arrange 1/2 the tortilla chips on open half of baking sheet. Toss cheeses together and sprinkle half over top of chips. Scatter remaining chips and cheese in a second layer over top. Tent chips with more foil, then place baking sheet back in oven. Bake until cheese is melted and wings are browned and crispy in spots, 5 to 8 minutes.
- Remove from oven and let cool slightly. Drizzle wings with remaining ginger sauce, then sprinkle with sesame seeds and scallion. Scatter red onion, tomatoes, jalapenos, and cilantro over nachos. Place a dollop of sour cream over each smashed potato, then top with bacon and chives. Season with more salt and pepper and serve.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 29.9 g, Cholesterol 64.2 mg, Fat 28.6 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 10.4 g, Sodium 1093.3 mg, Sugar 5.1 g
SESAME GINGER CHICKEN
Why grill plain chicken breasts when a simple ginger-honey basting sauce can make them extra special? This tempting chicken is a wonderful summer main dish since it's quick and light. We love it. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 528mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.
SESAME AND GINGER CHICKEN WRAPS
Make and share this Sesame and Ginger Chicken Wraps recipe from Food.com.
Provided by Erin Justice
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Coat a skillet with cooking spray. heat over med-high heat. Add chicken and cook until browned.
- Add 1 tablespoon dressing, and carrots. cook and stir for 2-3 minutes. Stir in red pepper.
- Serve on top of stacked lettuce leaves. Sprinkle chopped nuts. serve with remaining dressing and lime wedges.
Nutrition Facts : Calories 206.7, Fat 6.4, SaturatedFat 1.2, Cholesterol 65.8, Sodium 142.6, Carbohydrate 7.6, Fiber 2.8, Sugar 3.3, Protein 29.8
SESAME CHICKEN WRAPS
My brother and I concocted this recipe for sesame chicken wraps made with broccoli, rice, and a peanut sauce... delish! You may leave out the rice if you are counting carbs. Can use any extra sauce for dipping, if desired.
Provided by Lilsargitty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes.
- Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 63.9 g, Cholesterol 32.3 mg, Fat 16.3 g, Fiber 4.9 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 1141.1 mg, Sugar 12.4 g
SESAME & GINGER CHICKEN LETTUCE WRAPS
These Sesame & Ginger Chicken Lettuce Wraps are a cinch to make-but that won't stop anyone from being impressed by the lovely presentation!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until no longer pink. Add 1 Tbsp. dressing and carrots; cook and stir 2 to 3 min. or until chicken is done and carrots are crisp-tender. Stir in crushed pepper.
- Spoon chicken mixture onto lettuce leaves; sprinkle with nuts and onions. Roll up. Serve with remaining dressing and lime wedges.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
SESAME & GINGER CHICKEN LETTUCE WRAPS
Make and share this Sesame & Ginger Chicken Lettuce Wraps recipe from Food.com.
Provided by Zip N Steam Queen
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the chicken w/ salt and pepper; Add chicken to Zip N Steam bag, cook until no longer pink, approximately 8-10 minutes, shaking once to ensure even cooking.
- In a separate Zip N Steam bag cook carrots, red pepper, and 1/8 C dressing for 4 minutes.
- In a bowl, combine all of the ingredients cooked above and stir.
- Spoon the mixture onto lettuce leaves and top w/ nuts, remaining dressing, & squeeze lime on.
Nutrition Facts : Calories 207, Fat 6.4, SaturatedFat 1.2, Cholesterol 66, Sodium 142.8, Carbohydrate 7.6, Fiber 2.8, Sugar 3.3, Protein 29.9
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