GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
ASIAN CHICKEN WITH GINGERED VEGETABLES
"My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert." Teresa Ralston - New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high heat for 5-8 minutes or until vegetables are tender. Serve with chicken.
Nutrition Facts : Calories 249 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 400mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
STIR-FRIED CHICKEN WITH GINGERED VEGETABLES
This healthy stir-fry is also delicious. Why go out and pay restaurant prices when you can eat so well at home?
Provided by Annacia
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a medium pot of salted water to a boil.
- Meanwhile, season the chicken with salt and pepper.
- Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
- When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
- Turn off the heat and transfer the chicken to a plate.
- Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
- Drain and set aside.
- Add the sesame oil and garlic cloves to the wok.
- Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
- Remove the garlic, add the ginger and cook for another minute.
- Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
- Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
- Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
- Serve immediately over a bed of rice.
GINGER CHICKEN & VEGETABLES
A simple and good chicken dish. Freezing the meat for 1-2 hours until very firm but not frozen solid will make it easier to slice.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a wok or large non-stick skillet, over medium-high heat, heat oil and and sauté onion until translucent (5 minutes).
- Add ginger, garlic, and chicken; sprinkle with pepper, and sauté, turning frequently, until meat is lightly browned (3 minutes).
- Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes).
- If the pan dries out during cooking, add water 1/8 cup at a time to keep moist.
Nutrition Facts : Calories 233.4, Fat 6.3, SaturatedFat 1, Cholesterol 24, Sodium 632, Carbohydrate 27.4, Fiber 4.9, Sugar 9.5, Protein 20
EQUAL'S GINGERED CHICKEN WITH VEGETABLES
Make and share this Equal's Gingered Chicken With Vegetables recipe from Food.com.
Provided by Shirl J 831
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon vegetable oil in large skillet over medium-high heat.
- Stir fry chicken until no longer pink.
- Remove chicken from skillet.
- Heat remaining 1 tablespoon vegetable oil in skillet.
- Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic.
- Stir fry mixture 3 to 4 minutes until vegetables are crisp tender.
- Meanwhile, combine chicken broth, Equal®, soy sauce, cornstarch and sesame oil until smooth.
- Stir into skillet mixture.
- Cook over medium heat until thick and clear.
- Stir in chicken; heat through.
- Season with salt and pepper to taste, if desired.
- Serve over hot cooked rice, if desired.
- * May substitute 3 packets Equal sweetener.
- ** See VARIATION for quick and easy preparation method.
- ** VARIATION: Quick & Easy Ginger Chicken with Vegetables.
- You may substitute 1 package (16 oz.) frozen Oriental-Style Vegetables, cooked and drained, for the fresh vegetables listed above. Stir fry chicken, ginger root and garlic in all of the vegetable oil about 10 minutes or until chicken is cooked through. Combine chicken broth, Equal®, soy sauce, cornstarch and sesame oil until smooth. Stir into chicken mixture. Cook over medium heat until thick and clear. Stir in cooked vegetables until heated through. Season with salt and pepper to taste, if desired. Serve over hot cooked rice, if desired.
Nutrition Facts : Calories 407.8, Fat 22.8, SaturatedFat 5.1, Cholesterol 92.8, Sodium 600.3, Carbohydrate 16.6, Fiber 2.7, Sugar 8.4, Protein 33.7
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