Ginger Chicken Hash Recipes

GINGER CHICKEN HASH

Steps:

• Rinse chicken, and combine in saucepan with stock; cover, and simmer until chicken is cooked, about 10 minutes.
• Peel potato, cut into small chunks and place in food processor. Chop finely by pulsing, place potato in a dish towel and twist to squeeze out liquid. Measure, then place in mixing bowl.
• In food processor finely chop onion; then, stir into potato. Grate ginger, and add flour, egg whites, salt and pepper.
• When chicken is cooked, drain and finely cut; stir into potato mixture. Season with salt and pepper.
• Heat large nonstick pan until it is very hot; reduce heat to medium. Add oil; then, add the chicken-hash mixture. Cook, stirring often, until browned.
• Serve with salsa.

GINGER CHICKEN WITH CASHEWS

Steps:

• Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
• Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
• Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

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.

CHICKEN HASH

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.