Ginger Chicken With Bok Choy Food
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
GINGER-SESAME CHICKEN WITH BOK CHOY, ONION AND MUSHROOMS
I found this on the internet at Food & Wine by Grace Parisi. I changed a couple things and added onion. Great Fast and Healthy meal.
Provided by adopt a greyhound
Categories Poultry
Time 35m
Yield 1 1/2 cups, 2-3 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
- In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
- Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
- Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
- Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.
Nutrition Facts : Calories 526.8, Fat 27.8, SaturatedFat 2.9, Cholesterol 109, Sodium 1923.9, Carbohydrate 23.2, Fiber 3.6, Sugar 13.4, Protein 47
ONE-POT GINGER CHICKEN, BOK CHOY AND COUSCOUS
From the February 2009 issue of "Every Day with Rachael Ray." (Note: This recipe calls for one 1 1/2 inch piece ginger, peeled and grated, but I could not get it to show the correct amount.)
Provided by Karabea
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil, and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
- Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
- Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed until the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
- When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
Nutrition Facts : Calories 567.2, Fat 10, SaturatedFat 1.9, Cholesterol 85.9, Sodium 2214.6, Carbohydrate 83.4, Fiber 6.4, Sugar 23.2, Protein 36.1
GINGER CHICKEN WITH BOK CHOY
I've had this recipe for so long that I was too young to make a note about its origins. I know two things about it, however; it came from a magazine (like Women's Day -- I didn't mind cutting the recipe out and taping it to a recipe card along along with the photo!) and it fed my early passion for cooking! Serve with lemon and lime wedges.
Provided by mersaydees
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil over medium-high heat in large skillet.
- In batches, brown chicken on all sides, about 10 minutes; remove to platter. After saving 2 tablespoons drippings, discard the remaining.
- In hot drippings, over medium heat, saute salt, turmeric, ginger, lemon pepper and cardamom about 30 seconds.
- Add onion and garlic; cook, covered, about 10 minutes.
- Stir in broth and cream of coconut.
- Add chicken; simmer, covered, until tender, about 45 minutes.
- In large saucepan, soak noodles in cold water to cover 15 minutes.
- Plance pan over high heat; bring to almost boiling. Drain. Place noodles in center of platter; keep warm.
- In same pan, in 1 inch boiling water, cook bok choy, covered, 1 minute; drain. Arrange around noodles. Keep warm.
- Transfer chicken to another large platter and keep warm.
- In cup, blend flour with the water; stir into broth. Bring to boiling, stirring; boil 1 minute. Pour over chicken.
- Serve with noodles, bok choy, condiments, lemon and lime wedges.
Nutrition Facts : Calories 1385.5, Fat 82.9, SaturatedFat 26.4, Cholesterol 160.4, Sodium 1631, Carbohydrate 109.3, Fiber 10.7, Sugar 35, Protein 57.7
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