GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
EASY CHICKEN AND VEGETABLE STIR-FRY
This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!
Provided by Sandi Nicol
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g
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.
GINGER CHICKEN AND SHRIMP STIR FRY
I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.
Provided by Pierre Dance
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sauce ingredients. Set aside.
- Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
- Add shrimp and stir fry 2 minutes.
- Remove and set aside.
- Add 1 TBS oil, swirl.
- Add chicken, stir fry 3 minutes.
- Add garlic and ginger; stir fry 1/2 minute more.
- Empty and scrape the good stuff from the wok. Set aside.
- Reheat wok and add 2 Tbs oil. Swirl to coat.
- Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
- Add 1 TBS water; cover, steam 1 minute.
- Push vegetables up the sides of the wok.
- Stir the sauce well to mix all of the cornstarch.
- Add to the center of the wok.
- Stir until thick and bubbly.
- Add the shrimp and chicken. Combine with the vegetables.
- Heat through.
- Serve.
STIR-FRIED CHICKEN WITH HONEY AND GINGER
Courtesy of Kylie Kwong, a nice simple chicken stir-fry. It is important that the chicken is marinated overnight to bring out the most flavour.
Provided by Terese
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
- Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
- Serve with steamed rice.
Nutrition Facts : Calories 382.1, Fat 15.2, SaturatedFat 3, Cholesterol 166, Sodium 1218.7, Carbohydrate 19.4, Fiber 0.2, Sugar 17.7, Protein 41.2
GINGER CHICKEN STIR FRY
Here's a great stir fry that goes good over rice, or thin angel hair pasta. Sometimes I add toasted sliced almonds.
Provided by MizzNezz
Categories Sauces
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
- Remove chicken, keep warm.
- In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
- Add snow peas and saute 3 minutes.
- Add onion and garlic.
- Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
- Add to vegetables;cook and stir until mixture thickens.
- Return chicken and heat through.
GINGER CHICKEN STIR-FRY
We like hot spicy foods, so we always add the highest amount of cayenne pepper called for here. No matter how much you use, this dish has just the right amount of pizzazz!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
Nutrition Facts : Calories 151 calories, Fat 5g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges
GINGER CHICKEN STIR-FRY
Lovely combination of vegetables and chicken with a nice touch of ginger. Submitted for the January 2006 RSC
Provided by Derf2440
Categories One Dish Meal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Parboil squash, or cut in half, remove seeds and microwave for about 3 minutes depending on size, cube and set aside.
- Generously spray a non stick wok or deep fry pan. Heat wok and add chicken strips; brown on all sides, about 5 minutes. Sprinkle chicken with paprika.
- Lower heat and add onions and garlic, stir fry about 5 minutes, until onion is soft, being careful not to burn garlic.
- Add sweet and hot peppers and ginger sticks; stir fry about 3 minutes.
- Add squash cubes, stir fry 2 minutes.
- Add tomato , stir fry just until heated through, 1 minute.
- Sprinkle salt and pepper over all.
- Make a slurry out of the chicken stock and cornstarch; add to chicken and vegetables; stir fry until liquid is thickened about 4 minutes.
- Nice served over brown rice.
Nutrition Facts : Calories 228, Fat 7.7, SaturatedFat 2.2, Cholesterol 47.8, Sodium 264.6, Carbohydrate 22.9, Fiber 4.2, Sugar 5.7, Protein 18.7
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.
HONEY GINGER CHICKEN STIR-FRY
Make and share this Honey Ginger Chicken Stir-Fry recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside.
- Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender.
- Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
GINGER VEGETABLE STIR FRY
Make and share this Ginger Vegetable Stir Fry recipe from Food.com.
Provided by Czarinas Cookbook
Categories Cauliflower
Time 15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Peel pearl onions according to package directions. Halve peeled onions.
- To prepare sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside.
- In wok or large skillet heat some of the oil; add garlic and crystallized ginger, stir-fry for 30 seconds.
- Add pepper; stir-fry for 2 minutes more.
- Remove from wok.
- Stir sauce again; pour into center of wok and stir until thickened and bubbly.
- Add the cooked onions, peppers, and broccoli to wok; stir well to coat with the sauce.
- Cover and cook for 3 minutes more or until heated through.
- Uncover; stir in stir-fry sprouts and serve.
Nutrition Facts : Calories 78.8, Fat 3, SaturatedFat 0.4, Sodium 11.2, Carbohydrate 9.9, Fiber 1.4, Sugar 4.3, Protein 1.9
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