Ginger Chicken Food

GINGER CHICKEN STIR-FRY

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

Steps:

• Coat chicken pieces in the flour.
• Heat oil in non-stick frying pan over medium-high heat.
• Cook chicken 3-4 minutes per side, until lightly browned on the outside.
• Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.
• Pour over the chicken.
• Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
• If the sauce is too thick, add 1/4 cup water.
• I serve this with Thai Sticky Jasmine Rice and a cucumber salad.

EASY GARLIC GINGER CHICKEN

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.

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

CHICKEN WITH GINGER

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.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

HONEY AND GINGER CHICKEN

Steps:

• Heat olive oil in a skillet or wok over medium heat. Add chicken cubes, 1/4 cup honey, and ginger. Cook and stir until chicken is golden brown, about 10 minutes. Add bell peppers, onion, broccoli, pineapple, and remaining 1/2 cup honey. Cover and cook over medium-high heat until vegetables are tender, 5 to 10 minutes, stirring occasionally.

GINGER CHICKEN

Steps:

• Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender.
• Add the ginger and garlic to the pan and cook for 30 seconds more.
• Remove the vegetables from the pan; place them on a plate and cover to keep warm.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken with salt and pepper, and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes per side until golden brown and cooked through.
• Add the broccoli mixture back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, soy sauce and cornstarch.
• Pour the sauce mixture over the chicken and vegetables and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice if desired.

GINGER CHICKEN

Steps:

• Chop the pickled ginger finely.
• Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
• Let chicken marinate for at least 8 hours, overnight is even better.
• Heat pan with oil.
• Add chicken with marinade to pan. Cover and cook for 5 minutes.
• Turn the chicken and cover for another 5 minutes.
• Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
• Serve and top with toasted sesame seeds.

EASY ONE PAN ORANGE GINGER CHICKEN

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over medium-high heat and add the olive oil.
• Pat the chicken drumsticks dry with paper towels and season with salt and pepper.
• Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown. No need to worry about cooking the chicken through at this point - just get a good golden crust on it!
• In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended.
• When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
• Place the pan in the pre-heated oven and bake for about 25 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Baste the chicken with the sauce once during the baking process, if desired.
• Serve with orange slices, a sprinkling of sesame seeds, and fresh parsley, if desired.

GINGER CHICKEN

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.

CHICKEN SOY, GINGER AND GARLIC

Steps:

• Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
• Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
• Heap into warm bowls and serve with freshly cooked boiled rice or noodles

GINGER CHICKEN

Steps:

• Take a piece of fresh ginger about the size of a finger and chop it fine or grate it on a coarse grater. Combine it with 1 finely chopped clove of garlic and a sprig or two of fresh coriander or Chinese parsley (also known as cilantro). Put this mixture in the cavity of a chicken and add a dash or two of soy sauce. Close the vent with foil, truss the bird and brush it with a mixture of soy sauce, peanut oil and ground ginger. Spit it and roast, basting during the cooking with more soy, oil and ginger.
• Serve this chicken with a good chutney, hot mustard and additional soy sauce. Rice, of course, is the perfect accompaniment. Dress the rice with plenty of butter, chopped toasted almonds, salt and freshly ground black pepper. To drink with this there is nothing better than iced or hot tea. Finish the dinner with vanilla ice cream topped with chopped preserved ginger. This is an amazing combination of flavors and sensations: tangy, hot, sweet, and mellow.

ROASTED ORANGE CHICKEN

Steps:

• Heat oven to 400 degrees.
• Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
• Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
• Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
• Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
• Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
• Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.