GINGER ALMOND CHICKEN
I spotted this recipe in a little grocery-store cookbook for slow cookers. Since I love Asian dishes with chicken and almonds I decided to give this one a try. I added a couple of ingredients to make it even better. Photo: Prevention.com
Provided by Ellen Bales @Starwriter
Categories Chicken
Number Of Ingredients 10
Steps:
- Coat your slow cooker with cooking spray. In a large skillet, heat the peanut oil over medium-high heat. Saute chicken until browned, about 5 minutes. Transfer to slow cooker.
- Stir together onion, ginger, teriyaki sauce, and orange juice in a small bowl. Coat chicken with mixture. Cover and cook on LOW setting for 2 hours, or until chicken is cooked through.
- Turn heat setting to HIGH and add vegetables. Cover. Cook 20 to 30 minutes longer, stirring once, until vegetables are crisp-tender.
- Stir in almonds, scallions, and orange zest. Serve over rice.
CHINESE ALMOND CHICKEN
Make and share this Chinese Almond Chicken recipe from Food.com.
Provided by BakinBaby
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.
Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4
GINGER ALMONDS
Provided by Alton Brown
Categories appetizer
Time 1h7m
Yield 1 pound or approximately 4 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 250 degrees F.
- Combine the ginger and salt in a large mixing bowl and set aside.
- Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
- Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
WARM GINGER ALMOND CHICKEN SALAD
This is a delicious salad, and you can use a variety of salad greens such as watercress, Belgian endive, curly endive or redleaf lettuce for this warm, main dish salad. Very, very good.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all dressing ingredients. Add chicken strips; blend well. Cover and refrigerate 1-2 hours. In serving bowl, combine greens, carrots, and green onions. Refrigerate.
- In large skillet place chicken and marinade. Bring to a boil, cooking and stirring until chicken is no longer pink, about 3-5 minutes. In a small bowl, combine cornstarch and water; blend well. Stir into chicken mixture. Cook until mixture thickens, stirring constantly. Spoon hot chicken mixture over vegetables; toss to combine. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 525.4, Fat 33.4, SaturatedFat 5.5, Cholesterol 72.6, Sodium 537.9, Carbohydrate 29.5, Fiber 3, Sugar 17.9, Protein 28
YOGURT & ALMOND CHICKEN CURRY
Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
- Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
- Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium
ALMOND CHICKEN
Make and share this Almond Chicken recipe from Food.com.
Provided by skat5762
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Dice chicken into 1 inch cubes.
- Combine marinade ingredients, add chicken and mix well.
- Let stand 1/2 hour.
- Heat oil in wok, add chicken and stir fry until browned.
- Remove chicken and drain well.
- Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender.
- Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
- Bring to boil.
- Add chicken to boiling sauce.
- Stir fry chicken until coated with sauce.
- Add almonds, mix well and serve hot.
- Variation----------------------.
- Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up.
- Drain well on paper towel.
- Let stand for 5 minutes before using.
Nutrition Facts : Calories 707, Fat 60.1, SaturatedFat 9.9, Cholesterol 65.8, Sodium 1282.5, Carbohydrate 8.8, Fiber 2.5, Sugar 3.5, Protein 31.5
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
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