GINGER-SPICED CHICKEN TIKKA SANDWICH WITH CUMIN-TOMATO MAYO
The yogurt in this sensational sandwich almost pickles and cures the marinated chicken, while the tandoori crust keeps everything juicy inside. The bright yellow roasted peppers add crunch to the creaminess of the earthy, spicy tomato mayo, and the garam masala makes it magic. Refrain from devouring every bite on sight and savor this over a glass of cold wine or a beer.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 4
Number Of Ingredients 15
Steps:
- 1. In a small pan over medium-high heat, add 1 teaspoon of the ghee. Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices). Transfer to a medium bowl large enough for the chicken. Stir in the yogurt and 2 tablespoons of the tomato puree.
- 2. Slice each chicken breast horizontally into 3 to 4 slices. Place in the yogurt mixture and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- 3. Wipe the marinade off the chicken. Discard the marinade. Season the chicken with salt. In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee. Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side. Set aside.
- 4. In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin. Set aside.
- 5. In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee. Once the ghee is hot, add the red bell pepper, onions, and turmeric. Sprinkle with salt. Saute until golden, about 3 minutes. Remove from the heat.
- 6. Spread the bread with the mayonnaise mixture (if using pita, split it open). Add the chicken, then the peppers and onions mixture. Garnish with the cilantro. Serve immediately.
CHICKEN WITH GINGER SAUCE
Life can be pretty busy on our dairy farm. So I favor foods that I can put on the table in no time. This dish is a hit at our house, even with our toddlers.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired.
Nutrition Facts :
SPICY GINGER CHICKEN
This simple dish will be familiar to many people-it shows up in Chinese restaurants as well. Chicken and ginger go together beautifully, and some people love this dish with beef instead. Ginger is also a healthy seasoning. If possible, try to get young ginger, which has a pink root. You can also add any veggies you like to this dish.
Provided by Roy A.
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
- Add onion and chicken; stir-fry until chicken begins to turn white.
- Add ginger and red pepper, combine well.
- Add chilies and chicken stock/water, and stir-fry for 1 minute.
- Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
- Serve with rice.
Nutrition Facts : Calories 251.2, Fat 15.5, SaturatedFat 2.3, Cholesterol 0.9, Sodium 1622.2, Carbohydrate 25.5, Fiber 4.4, Sugar 4.3, Protein 5.5
GINGER CHICKEN
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
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
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