How To make Ginger Chicken Stir Fry
1/4 c Teriyaki sauce
1/4 c Water
1 lb Chicken breasts
-- (skinned and boned) - cut into 1-1/2 inch pieces 2 tb Vegetable oil
1 md Onion; cut into 8 wedges
16 oz Broccoli/cauliflower/carrots
- (frozen packaged mixture)* 1/2 ts Ground ginger
1/3 c White wine OR chicken broth
1 tb Cornstarch
1 tb Water
3 c Hot cooked brown rice
In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth. Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice. *Or use 1 package (16 ounces) frozen vegetable mixture of your choice. Each serving provides: * 279 calories * 18.7 g. protein * 7.3 g. fat * 34.1 g. carbohydrate * 515 mg. sodium * 37 mg. cholesterol NOTE: Optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe, the first ingredient choice is used for calculation. Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Ginger Chicken Stir Fry's Videos
GINGER CHICKEN STIR FRY RECIPE | EASY GINGER CHICKEN | VELVET CHICKEN
This is a delicious ginger chicken stir fry. Using the velvet chicken technique makes the chicken soft and tender. The sauce is full of Asian flavors. RECIPE BELOW. Enjoy.
#tesscooks4u #gingerchicken #chickenstirfry #stirfryrecipes #recipes #recipe #cooking #asiancooking #food
GINGER CHICKEN STIR FRY RECIPE | EASY GINGER CHICKEN | VELVET CHICKEN
INGREDIENTS:
1 large boneless double chicken breast cut into thin slices
4-5 tbsp. cornstarch
2 egg white
1/4 tsp. salt and white pepper
*Mix above ingredients and let set for 10 minutes.
Bring pot of water up to almost a boil. Add chicken pieces.
They will fall to bottom. Gently stir occassionally.
Will take 2-3 minutes to cook depending on size. Chicken will float to top
when done.
Cook the chicken in 2-3 batches so not to overcrowd the pan.
Sauce:
2 Tbsp. soy sauce
1 Tbsp. oyster sauce
1 Tbsp. Hoison sauce
1/4 cup water
1 Tbsp. Chinese cooking wine or rice vinegar
1 Tbsp. honey or brown sugar
1/4 tsp. sesame oil
*Mix well
1 carrot - julienne
1 stalk celery - julienne
3 green onions - green and white separated - julienne
2 thumbs or Tbsp. of julienne ginger
3-4 cloves minced garlic
In wok/pan on medium heat add oil to coat bottom and sides.
Add carrots, celery and white onions.
Cook and stir for 2-3 minutes.
Add ginger and minced garlic. Cook and stir for another minute.
Add cooked chicken and pour over sauce.
Cook and stir for 1-2 minutes or until chicken is heated through and
everything coated in sauce.
Add greens of onions. Give one final toss.
Serve and enjoy.
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Chicken stirfry with ginger and green onion
Mom's Chicken Ginger Stir Fry
This stir fry is loaded with ginger. It's savory, spicy, delicious and very herbaceous! Oh and let's not forget the crispy chicken skin that is added to this dish as well. It gives this dish another component of flavor and texture. So if you love ginger as much as my mom, this stir fry will be up your ally :)
WRITTEN RECIPE W/ PICTURES & DETAILED INSTRUCTIONS HERE:
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Super Easy Ginger & Sesame Oil Chicken • Chinese Chicken Stir Fry Recipe 麻油鸡 Chinese Cooking
This sesame oil chicken is a very easy recipe. So easy that anyone can whip out effortlessly. This dish is one of my favourite dishes--the smell of sesame oil and ginger is soooo divine. This is a popular dish for women on confinement because it is believed that the sesame oil and ginger plus the wine can help to expel 'cold’ and warm up the body. But no worries, you can eat this anytime even if you’re not on confinement. This super yummy dish is suitable for both men and women.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality claypot in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 6
Marinating the chicken
------------------
1 spring chicken (800-900g)
1.5 tablespoons of oyster sauce
2 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine)
2 teaspoons of cornflour
Juice from 1 thumb size ginger (retain the pulp after juicing)
Putting the dish together
-------------
1/3 cup of sesame oil
2 thumb size ginger - smashed
3 cloves of garlic - minced
Pulp of juiced ginger (as above)
Marinated chicken
1 can of button mushrooms
1/3 cup of Chinese rice wine
Brine from a can of button mushrooms
2 tablespoons of low sodium light soya sauce
1 tablespoon of oyster sauce
2 tablespoons of premium dark soya sauce
0.5 teaspoon of chicken stock powder
1 teaspoon of sugar
Some cornstarch solution
1 tablespoon of Chinese cooking wine
Thai Cashew Chicken Stir Fry
Cashews are a favourite in stir fries all across Asia, and the Thai do it best! Really try to use raw cashews if you can, pan roasting them brings out super flavour. But if you only have roasted cashews, that's fine too!
Use as much chilli as you want… or not. Terrific whether it's spicy or mild!
PRINT RECIPE:
NEW SERIES Thai Home Cooking with Mama Noi! | Thai Chicken and Ginger Stir Fry 'Pad King Gai' | Ep 1
You asked for it and now here it is! Mama Noi has her own cooking series! Home-cooking with Mama Noi is all about the Thai dishes your grandma would make...if your grandma was Mama Noi LOL. Her first ep... Thailand's classic Pad King Gai or Chicken & Ginger Stir-fry.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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