Ginger Chicken Sauté Food

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SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER



Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

  • Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
  • Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
  • Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

TURMERIC GINGER CHICKEN SAUTE



Turmeric Ginger Chicken Saute image

From Cooking Light May 2008. The recipe says it feeds 4, but I think with 2 pounds of chicken, it could feed 6-8 if you are watching your portions and pair it with some rice or another starchy side.

Provided by Borealis Beegirl

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 tablespoon finely chopped red onion
1/2 cup thinly sliced red cabbage
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
2 lbs boneless chicken breast halves, cut into 1 inch pieces
2 tablespoons chopped fresh parsley
2 teaspoons ground turmeric
1 teaspoon salt
1/4 teaspoon paprika
0.5 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

Steps:

  • Heat oil in a large nonstick skilled over medium high heat.
  • Add bell peppers to pan; saute 1 minute.
  • Reduce heat to medium; stir in cabbage, ginger and garlic. Cook for 3 minutes, stirring frequently.
  • Add chicken and next 4 ingredients; cook 5 minutes, stirring frequently.
  • Stir in spinach and reduce heat to low. Cook 10 minutes or until chicken is done.

Nutrition Facts : Calories 504.1, Fat 21.5, SaturatedFat 5.6, Cholesterol 190.7, Sodium 773.7, Carbohydrate 5, Fiber 2.1, Sugar 1.5, Protein 69.6

GINGER MUSTARD CHICKEN SAUTé



Ginger Mustard Chicken Sauté image

I have had this recipe pre-DH and used to make it all the time and lost it in the move to Florida and found it again, today. It is easy to make and very flavorful. Easy for weeknights and delicious enough for company.

Provided by mandabears

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 1/2 cups chicken broth
2 teaspoons minced fresh ginger
4 teaspoons Dijon mustard
4 teaspoons grainy mustard
8 scallions, minced
salt & freshly ground black pepper
flour to dredge chicken breast

Steps:

  • Pound chicken breasts between plastic wrap until about 1 inch thick.
  • Dredge chicken with flour that has been seasoned with salt and pepper.
  • Spray skillet with cooking spray.
  • Heat on medium heat and cook chicken until golden brown on both sides.
  • Remove chicken from pan and set aside.
  • Increase heat to medium high.
  • Deglaze skillet by heating broth to boiling.
  • Scrape browned bits on bottom of pan into broth.
  • Add ginger to pan and cook, stirring frequently about 2 minutes.
  • Stir in mustards and scallions, cook for 30 seconds.

Nutrition Facts : Calories 166.3, Fat 4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 535.3, Carbohydrate 3.3, Fiber 1.1, Sugar 1.1, Protein 27.9

CREAMY GARLIC GINGER CHICKEN



Creamy Garlic Ginger Chicken image

Chicken breast in a complex, savory creamy sauce served over noodles (or rice). No salt needed; other ingredients add plenty of flavor!

Provided by Bonnie Traynor

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 chicken breast halves, large boneless and skinless, cubed
1 small onion, chopped
2 tablespoons coconut oil
2 tablespoons lemon juice
2 teaspoons garlic powder (or more to taste)
1 1/2 teaspoons bouillon, chicken (Better Than Bouillon)
2 teaspoons ginger paste
1 tablespoon flour
1/4 cup parmesan cheese, grated
1 tablespoon butter
1/4 cup half-and-half (or whipping cream)
1 dash cayenne pepper (to taste)
4 ounces yolk-free egg noodles

Steps:

  • Melt coconut oil in large saute pan.
  • Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
  • When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
  • Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
  • Add half and half, stir until combined.
  • Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
  • Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
  • With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
  • Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!

CITRUS-GINGER CHICKEN



Citrus-Ginger Chicken image

Make and share this Citrus-Ginger Chicken recipe from Food.com.

Provided by TXOLDHAM

Categories     Chicken Breast

Time 2h8m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon fresh lemon juice
1 tablespoon lime juice
1 tablespoon orange juice
1 tablespoon gingerroot, freshly chopped
1 tablespoon whole grain mustard
1 tablespoon honey
1 tablespoon low sodium soy sauce
1 tablespoon ground coriander
1/4 cup green onion, sliced
2 (4 ounce) boneless skinless chicken breasts

Steps:

  • Combine ingredients for marinade. Remove all visible fat from chicken. Place in shallow bowl and pour marinade over. Cover and marinate for at least 2 hours. (Can also marinate in a ziplock bag).
  • Remove chicken from marinade and reserve marinade. Saute chicken breasts in a nonstick skillet coated with nonstick cooking spray (olive oil one is great). Turn and saute until done. Remove from skillet and keep warm.
  • Add reserved marinade to skillet and bring to a boil for 5 minutes. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 187.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 65.8, Sodium 461.7, Carbohydrate 15, Fiber 1.9, Sugar 10.3, Protein 27.7

GINGER CHICKEN SAUTé



Ginger Chicken Sauté image

Make and share this Ginger Chicken Sauté recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts, boneless and skinless
2 tablespoons soy sauce
1/4-1/2 teaspoon hot sesame oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 tablespoon vegetable oil

Steps:

  • Place chicken in shallow baking dish. Add soy sauce, sesame oil, ginger and garlic. Turn chicken to coat well with seasonings.
  • In a large nonstick skillet, heat oil over medium high heat. Remove chicken from marinade; reserving marinade.
  • Add chicken to hot skillet and cook, turning, until lightly browned, 2-3 minutes.
  • Reduce heat to medium-low and stir in marinade. Cover and cook, turning 2-3 times until chicken is cooked through, 6-8 minutes.

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