Ginger Chicken With Green Onions Food

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GINGER CHICKEN WITH GREEN ONIONS



Ginger Chicken with Green Onions image

Ginger, scallions and cayenne come together in a pleasant sauce for chicken. "Every time I serve this to company, I receive compliments," shares Deborah Anderson of Willow Street, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons olive oil, divided
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon grated lemon zest
3/4 cup reduced-sodium chicken broth, divided
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 medium lemon, cut into thin slices
1 tablespoon cornstarch
1/2 cup thinly sliced green onions

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm. , In the same skillet, cook the garlic, ginger and lemon zest in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm. , Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.

Nutrition Facts : Calories 175 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 322mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

GINGER CHICKEN



Ginger Chicken image

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN WITH GINGER PESTO



Chicken with Ginger Pesto image

This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.

Provided by Kelly Joy

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 8

Number Of Ingredients 8

2 pounds skinless, boneless chicken breast halves
½ cup dry white wine
¼ cup vegetable oil
2 tablespoons grated fresh ginger root
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon white sugar
1 bunch green onions, cut into 1/4-inch pieces

Steps:

  • Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
  • Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
  • Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g

CHINESE-FLAVORED FRIED CHICKEN WITH GREEN ONION-GINGER DIPPING SAUCE



Chinese-Flavored Fried Chicken with Green Onion-Ginger Dipping Sauce image

Categories     Chicken     Ginger     Onion     Fry     Chill     Cilantro     Soy Sauce     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 17

For dipping sauce
1/2 cup soy sauce
1/2 cup thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons hot chili sesame oil
For chicken
3 large eggs
2 tablespoons soy sauce
2 teaspoons oriental sesame oil
1 4-to-4 1/2 pound whole chicken, cut into 12 pieces
1 quart vegetable oil
1 1/2 cups all purpose flour
3 tablespoons ground ginger
1 teaspoon salt
1 teaspoon ground pepper
2 1-inch pieces fresh ginger, halved lengthwise

Steps:

  • Make dipping sauce:
  • Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make chicken:
  • Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
  • Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
  • Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.

VIETNAMESE GINGER CHICKEN (GA KHO)



Vietnamese Ginger Chicken (Ga Kho) image

This is a basic Vietnamese dish that can be made with any type of meat and most seafood, the variation comes in pairing the protein with the herb or spice. For example, chicken or fish is paired with ginger, shrimp or pork is paired with green onions, and beef with garlic. It is often served with steamed rice, and a couple of other dishes and a soup for family dinners. All dishes are served at the same time. However, soup is usually the last dish you eat, to "wash down" your meal.

Provided by Nado2003

Categories     Chicken Breast

Time 24m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs chicken, any part, chopped into about 2-inch pieces, I prefer thighs bone in and skin, I chop each thigh into
2 tablespoons fresh ginger (peeled and coarsely chopped)
2 tablespoons sugar
1/2 teaspoon black pepper (to taste)
1 1/2 tablespoons fish sauce (to taste)
1 tablespoon scallion (green part only, chopped into 1/4-inch pices) (optional)

Steps:

  • Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.
  • Add ginger and stir for about 10 seconds.
  • Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.
  • Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.
  • Garnish with scallion and serve with steamed rice.

Nutrition Facts : Calories 395.6, Fat 25.6, SaturatedFat 7.3, Cholesterol 127.6, Sodium 649.5, Carbohydrate 7.3, Fiber 0.1, Sugar 6.6, Protein 32.1

GINGER GREEN ONION SAUCE



Ginger Green Onion Sauce image

The Ginger Green Onion Sauce is a tasty sauce typicall used on Chicken but I use it on all Chinese dishes. It is sweet and salty at the same time. I don't think this recipe is posted anywhere on the net, so here it is.

Provided by Matybmw

Categories     Sauces

Time 9m

Yield 15 serving(s)

Number Of Ingredients 4

1/2 bunch green onion
1 whole diced ginger
2 teaspoons salt
sesame oil

Steps:

  • Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables.
  • Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.

Nutrition Facts : Calories 1.3, Sodium 310.7, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.1

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