Best 2 Sautéed Chicken With Licorice And Ginger Recipes

Are you looking for a tantalizing dish that blends the savory flavors of chicken with the unique essence of licorice and ginger? Look no further than this detailed guide to creating a remarkable sautéed chicken dish infused with the aromatic notes of licorice and ginger. This culinary journey will take you through the selection of the finest ingredients, step-by-step cooking instructions, and tips for achieving the perfect balance of flavors. Get ready to embark on a flavor-filled adventure as we explore the art of crafting a sautéed chicken dish that will leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER

Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Chicken With Garlic-Chili-Ginger Sauce image

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 boneless, skinless chicken breast halves, 8 ounces each
Kosher salt
Freshly ground black pepper
1 5-inch-long piece fresh ginger root, peeled
8 fat garlic cloves
4 jalapeño peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
2 teaspoons freshly squeezed lime juice, more to taste
Cooked rice, for serving
Sesame oil, for drizzling
1 bunch roughly chopped basil, for serving
1 bunch roughly chopped cilantro, for serving
1 bunch thinly sliced scallions, for serving
1 European cucumber, thinly sliced, for serving

Steps:

Cut each chicken breast in half crosswise and season with salt and pepper.
Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, use organic or local ingredients.
Don't Overcrowd the Pan: When sautéing chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the Chicken in Batches: If you have a lot of chicken to cook, cook it in batches. This will help to ensure that the chicken is cooked evenly.
Use a Good Quality Ginger: The ginger is a key ingredient in this dish, so use a good quality ginger that is fresh and flavorful.
Add the Licorice Root at the End: The licorice root has a strong flavor, so it's best to add it at the end of the cooking process.
Serve Immediately: This dish is best served immediately after it is cooked.

Conclusion:

Sautéed Chicken with Licorice and Ginger is a delicious and easy-to-make dish. It's perfect for a weeknight dinner or a special occasion. The licorice root adds a unique and flavorful twist to the dish. If you're looking for a new and exciting way to cook chicken, this recipe is definitely worth a try.