Sauteedorangechickenwithginger Recipes

SAUTEED CHICKEN AND RED PEPPERS

Sauteed Chicken and Red Peppers image

Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.

Provided by Vickie_Clavette

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 1

Number Of Ingredients 5

Ingredients

3 slices bacon
¾ cup cubed, cooked chicken
½ red bell pepper, chopped into 1-inch pieces
1 green onion, chopped
1 pinch salt and freshly ground black pepper to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g

ORANGE AND GINGER CHICKEN

Orange and Ginger Chicken image

Provided by Jeanne Silvestri

Categories Chicken Citrus Ginger Poultry Sauté Quick & Easy Spring Bon Appétit Florida

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 boneless chicken breast halves with skin
All purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
4 teaspoons minced peeled fresh ginger
2 tablespoons brown sugar
1 teaspoon dry mustard
2 cups orange juice
2 teaspoons grated orange peel
3/4 cup thinly sliced green onions

Steps:

Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

ITALIAN STYLE PAN SAUCE

Italian Style Pan Sauce image

Provided by G. Stephen Jones

Categories Sauces

Time 30m

Number Of Ingredients 8

Ingredients

1 clove garlic (minced)
spoonful tomato paste (about 2 teaspoons)
¼ teaspoon Italian seasoning
½ cup chicken stock (low sodium or homemade)
½ cup Chianti (or other Italian red wine)
salt and pepper (to taste)
1 tablespoon minced fresh basil (and/or oregano)
1 splash olive oil (extra virgin, about 2 teaspoons)

Steps:

Over medium-high heat, in the pan you used to cook the chicken, sauté minced garlic until fragrant, about 30 seconds.
Stir in the tomato paste and Italian seasoning. Stir for just a few seconds.
Add the stock and wine, stirring and scraping the bottom of the pan to dissolve the fond. Reduce liquid by about half.
Taste, and add a little salt and/or pepper if necessary. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
Remove from the heat and whisk in the herbs and extra virgin olive oil.

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