Chicken In Creamy Ginger Sauce Recipes

CHICKEN WITH GINGER SAUCE

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.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

SESAME CHICKEN WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds., In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice.

CREAMY GARLIC GINGER CHICKEN

Steps:

• Melt coconut oil in large saute pan.
• Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
• When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
• Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
• Add half and half, stir until combined.
• Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
• Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
• With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
• Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!

CHICKEN IN CREAMY GINGER SAUCE

Steps:

• Pre-heat oven 400 degrees.
• Mix flour and paprika in bowl or plastic bag. Coat chicken breasts in flour mixture and place in lightly greased baking dish.
• Pour melted butter over chicken and bake 20 minutes, turn chicken pieces over and bake another 20 minutes. (If you use boneless chicken breasts you need to reduce the cooking time to 15 minutes, turn, then 15 minutes more).
• While chicken is baking, mix together cream of chicken soup, milk, and ginger in a small sauce pan and heat on med-low, stirring until blended and heated through. Do not boil.
• Pour soup mixture over chicken and return to oven for another 20 minutes. The top will be slightly browned.

ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)

Steps:

• Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
• To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
• Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
• Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

CHICKEN WITH GINGER

Steps:

• Heat the oil in a wok or deep skillet. Add the chicken, stir-fry briefly, then add the oyster sauce, stirring.
• Stir in the ginger, sugar, scallions and pepper. Continue cooking about 5 minutes longer, just until the chicken is cooked through. Moisten the mixture with a little stock or water to make a sauce that coats the chicken.
• Remove from heat, and serve with rice.