GINGER CHICKEN NOODLE SOUP
This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.
Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
GINGER-LIME CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
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
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
GINGER & CHICKEN NOODLES
This warming noodle dish is quick to make and a real crowd-pleaser
Provided by John Torode
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
- Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few minutes. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.
Nutrition Facts : Calories 264 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
CARROT-GINGER AND CHICKEN NOODLES
A flavorful veggie-packed sauce is the star of this lunch-friendly recipe. It could easily be served with fish or even as a dipping sauce for chicken tenders.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the garlic and ginger and cook, stirring, until slightly softened and fragrant, about 2 minutes. Add the carrots, 2 1/2 cups water, vinegar, soy sauce, brown sugar, curry powder and 1 teaspoon salt. Bring to a simmer, cover and cook until the carrots are tender, about 15 minutes. Let the mixture cool. Transfer the mixture to a blender and add the remaining 1 tablespoon oil. Keep the sauce at room temperature.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, toss with some oil and cool to room temperature. Add the carrot-ginger sauce, chicken, scallions and some salt. Add some hot water to thin out the sauce if necessary. The noodles should be fairly loose and slippery, as the pasta will absorb much of the sauce once it is refrigerated. Refrigerate in an airtight container for up to 3 days.
GINGER AND CHICKEN NOODLES
Make and share this Ginger and Chicken Noodles recipe from Food.com.
Provided by Chef Suz in Bekond
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk the eggs with 2 tablespoons of water.
- Heat 1 tablespoon of the oil in a large non-stick frying pan.
- Swirl the eggs into the pan and cook for 2 minutes until set; flip over and continue to cook for 1 minute.
- Tip the omelet onto a board and when cool enough to handle slice into strips and set aside.
- Heat the remaining oil in a large wok.
- Stir-fry the chicken for 5 mins until browned.
- Add the ginger and garlic and cook for a few minutes
- Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles.
- Give everything a good mix.
- Drizzle over the soy.
- Stir through the shredded omelet.
- Sprinkle over the reserved spring onions and serve.
Nutrition Facts : Calories 247, Fat 13.7, SaturatedFat 3.2, Cholesterol 116.2, Sodium 451.9, Carbohydrate 4.7, Fiber 0.3, Sugar 0.4, Protein 18.7
GINGER CHICKEN & GREEN BEAN NOODLES
Try this speedy one-pan ginger chicken with noodles and green beans as a quick and easy midweek meal. It's healthy, low in fat and calories, too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.
- Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.
Nutrition Facts : Calories 213 calories, Fat 4 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
GINGER-CHICKEN NOODLE SOUP
Make and share this Ginger-Chicken Noodle Soup recipe from Food.com.
Provided by Karen1961
Categories Low Cholesterol
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. Stir in chicken broth and the water. Cover and cook on high-heat setting for 2 to 3 hours.
- Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.
Nutrition Facts : Calories 180.8, Fat 4.4, SaturatedFat 1.1, Cholesterol 63, Sodium 933.9, Carbohydrate 12.9, Fiber 1.6, Sugar 1.6, Protein 20.8
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GINGER CHICKEN WITH RICE NOODLES RECIPE | EATINGWELL
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Category Healthy BBQ & Grilled Chicken Breast RecipesCalories 396 per servingTotal Time 35 mins
- For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.
- Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once. Thinly slice chicken diagonally; set aside.
- Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the 2 teaspoons oil. Add noodle mixture and cilantro; toss gently to coat.
- Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with peanuts. Serve immediately. Makes 2 servings.
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