How to make Ginger chicken recipe?« Back to Questions List

I want a Chinese/Vietnamese ginger chicken stir-fry recipe.
Posted by Jersica
Asked on April 7, 2016 3:06 am
0

GINGERED CHICKEN STIR-FRY

1 pkg. Country Pride Boneless chicken tenders (or use thinly sliced boneless chicken breast that is skinned)
1 (11 oz.) can mandarin oranges
1 tbsp. oil
4 servings hot cooked rice
1 1/2 tsp. ground ginger
1/4 lb. snowpeas or one (6 oz.) frozen snow peas
1/4 bottle Stir-Fry Sauce

Put chicken tenders in half. Drain oranges reserving 1/2 cup syrup, set aside. Cook ginger in hot oil in skillet. Add chicken and stir-fry till chicken is opaque – regarding three minutes. Add snow peas, reserved sweetener and stir- fry sauce. Heat to boiling, stirring. Reduce heat and cover – cook 2 minutes. Top with orange sections, heat. Serve over rice.
Makes 4 servings.

OR

GINGER CHICKEN STIR FRY

1/4 c. bottled teriyaki sauce
1/4 c. water
1 lb. skinned and boned chicken breasts, cut into one 1/2 in. items
2 tbsp. vegetable oil
1 med. onion, cut into 8 wedges
1 1/2 c. coarsely shredded cabbage or napa
1 c. thinly sliced carrots
1 c. broccoli florets
1/2 tsp. ground ginger
1/3 c. dry white wine or chicken broth
1 tbsp. cornstarch
1 tbsp. water
3 c. hot cooked brown rice

Combine the dish sauce and water in a very shallow baking dish. Add chicken pieces and stir to coat well. cowl and refrigerate 2 hours. Drain marinade from chicken pieces when ready to stir-fry and discard marinade.
Heat oil in a giant frying pan or wok; stir-fry chicken and oil till chicken is slightly suntanned, less than five minutes. Stir in cabbage, carrots and broccoli with ginger and wine. Cover pan and simmer about 5 minutes or until vegetables are tender-crisp. In little bowl, combine cornstarch and water until smooth. Gradually boost skillet, stirring perpetually, till thickened. Serve over rice

OR

GINGER CHICKEN STIR-FRY

SAUCE:
2 tbsp. dry sherry or water
1 tbsp. sugar
2 tsp. cornstarch
2 tbsp. soy sauce
3 tbsp. water
STIR-FRY:
2 c. hot cooked rice
3 tbsp. oil
3 tbsp. sliced fresh gingerroot
2 garlic cloves, sliced
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 (9 oz.) pkg. Green Giant Harvest Fresh frozen cut broccoli, cooked, drained

In small bowl, combine all sauce ingredients; set aside. In large skillet or wok, combine oil, gingerroot and garlic. Cook over medium-high heat until ginger is lightly browned. Remove ginger and garlic from skillet; discard.
Add chicken to skillet; stir-fry 4 to 5 minutes or until chicken is no longer pink. Add sauce; cook and stir until mixture thickens. Add broccoli; cook until thoroughly heated. Serve over hot cooked rice. 4 (1 1/4 cup) servings.

OR

GINGER CHICKEN STIR-FRY
1 clove garlic, minced or one tsp. garlic powder
1 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ginger

1/4 c. bottled duck sauce 1/4 c. canned chicken broth 1 tbsp. soy sauce 1 tsp. cornstarch 2 tbsp. vegetable oil 1/2 c. sliced bamboo shoots 1/3 c. slivered almonds 1 c. diced red bell pepper 1 c. thinly sliced celery 1/2 c. canned baby corn 1/2 c. sliced water chestnuts
In medium bowl, combine marinade ingredients. Add chicken; let stand 1 hour.

In small bowl, combine hoisin sauce, broth, soy sauce, and cornstarch. Set aside.

In large skillet or wok, heat oil till nearly smoking. Add chicken and stir-fry 3-4 minutes, till meat turns white. take away with slotted spoon and put aside.

Add vegetables and stir-fry three minutes. come back chicken to frying pan. Stir sauce mixture till sleek and pour into frying pan. Cook one minute, stirring perpetually. Sprinkle with almonds and serve

Posted by EatFormula
Answered On April 7, 2016 3:22 am