Best 8 Chicken And Vegetable Stew With Ginger Recipes

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Indulge in a culinary journey with our enticing Chicken and Vegetable Stew with Ginger, a symphony of flavors that will tantalize your taste buds. This delectable stew showcases tender chicken nestled amidst a medley of vibrant vegetables, all enveloped in a rich, aromatic broth infused with the warmth of ginger. Whether you're a seasoned home cook or just starting your culinary adventures, this versatile dish promises an effortless cooking experience and a satisfying meal that will leave you craving for more.

Embark on a delightful culinary adventure with our curated collection of chicken and vegetable stew recipes. From the classic comfort of a hearty beef stew to the vibrant flavors of a Thai-inspired curry, each recipe offers a unique taste sensation. Treat your family and friends to a comforting bowl of classic chicken stew, brimming with tender chicken, succulent vegetables, and a velvety broth. Explore the bold and spicy flavors of Mexican chicken stew, where succulent chicken mingles with a medley of bell peppers, tomatoes, and zesty spices. For a taste of the Orient, try our Asian chicken and vegetable stew, featuring tender chicken, crisp vegetables, and a savory broth infused with ginger, garlic, and soy sauce.

Whether you prefer a traditional approach or crave a contemporary twist, our chicken and vegetable stew recipes cater to every palate. Revel in the timeless allure of a classic chicken stew, prepared with simple yet flavorful ingredients. Experience the vibrant fusion of flavors in our Thai chicken curry stew, where coconut milk, lemongrass, and kaffir lime leaves create an aromatic symphony. For a lighter, healthier option, our vegetable chickpea stew offers a delightful balance of textures and flavors, featuring tender chickpeas, an array of vegetables, and a flavorful tomato-based broth.

So, prepare to embark on a culinary escapade with our diverse selection of chicken and vegetable stew recipes. Each dish promises an unforgettable taste experience, transforming your kitchen into a haven of culinary magic. Bon appétit!

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

CHICKEN AND VEGETABLE STEW



Chicken and Vegetable Stew image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN AND VEGETABLE CURRY



Chicken and Vegetable Curry image

I combined ingredients from our favorite chicken and vegetable curry recipes to try something new. Serve with basmati rice and warm naan bread.

Provided by susanterry

Time 1h40m

Yield 8

Number Of Ingredients 19

2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
1 (14 ounce) can coconut milk

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
  • Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
  • Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
  • Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 12.4 g, Cholesterol 70.1 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22.1 g, SaturatedFat 12.1 g, Sodium 269.7 mg, Sugar 5.7 g

GINGERY CHICKEN STEW



Gingery Chicken Stew image

Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 pounds (4 whole bone-in) chicken thighs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
1/4 cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
1/4 cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 1/2 pounds any winter squash, cut into 1-inch chunks

Steps:

  • Put the oil in a large pot over medium-high heat. When it's hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they're well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
  • Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
  • Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 36 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 1208 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN AND VEGETABLE STEW WITH GINGER



Chicken and Vegetable Stew With Ginger image

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 pint brussels sprouts
1 chicken, about 3 pounds, cut into 10 serving pieces
16 baby carrots, trimmed and scraped
1 cup white turnips, cut into 1/2-inch cubes
1 cup parsnips, cut into 1/2-inch cubes
1 cup chopped leeks, white part only
12 small white onions, peeled
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon freshly grated ginger
1 teaspoon turmeric
2 whole cloves
2 cups fresh or canned chicken broth or water
1/2 cup dry white wine
2 tablespoons Worcestershire sauce
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Trim the end of the sprouts and make a small gash in the bottom of each.
  • Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
  • Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 10 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 791 milligrams, Sugar 17 grams, TransFat 0 grams

CHICKEN AND VEGETABLE STEW WITH GINGER



Chicken and Vegetable Stew With Ginger image

Stews, soups, chowders all remind me of cooler weather. We have Brussels Sprouts growing in our cool weather Southern garden. I love being able to go out and harvest them most of the winter.

Provided by Marsha Gardner @mrdick1950

Categories     Chicken

Number Of Ingredients 15

1 pint(s) brussels sprouts
1 - chicken, cut into 10 serving pieces
16 - baby carrots, trimmed and scraped
1 cup(s) parsnips
1 cup(s) leeks, chopped, white part only
12 small whole onions
2 sprig(s) fresh thyme
1 - bay leaf
2 cup(s) chicken broth
1 tablespoon(s) fresh grated ginger
1 teaspoon(s) tumeric
2 - cloves, whole
1/2 cup(s) dry white wine
2 tablespoon(s) worcestershire sauce
- fresh coriander leaves, chopped for garnish

Steps:

  • Trim the end of the sprouts and make a small gash in the bottom of each.
  • Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
  • Cover and simmer 30 minutes. Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve.

GINGER CHICKEN AND QUINOA STEW



Ginger Chicken and Quinoa Stew image

This Asian-inspired one-pot chicken dinner is healthy and tasty. You can serve it hot, cold or at room temperature. -Doris Kwon, Newport Coast, California

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 cup quinoa, rinsed
1 medium onion, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 cups chicken broth
1/2 cup honey
1/3 cup reduced-sodium soy sauce
1/4 cup mirin (sweet rice wine) or sherry
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 to 1 teaspoon crushed red pepper flakes
1 can (8 ounces) unsweetened pineapple chunks, drained
3 green onions, thinly sliced
2 teaspoons sesame seeds

Steps:

  • Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker., Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.

Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 696mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 26g protein.

SCRUMPTIOUS CHICKEN VEGETABLE STEW



Scrumptious Chicken Vegetable Stew image

Low glycemic microwave meal.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Yield 6

Number Of Ingredients 11

2 pounds boneless, skinless chicken thighs or breasts
1 ½ cups carrots, in 1/2-inch chunks
2 cups fresh spinach, shredded
1 (14.5 ounce) can diced tomatoes with juice
1 cup dry lentils
½ cup low-fat chicken broth
1 teaspoon dried Italian herbs
1 teaspoon crushed fennel seed
8 garlic cloves, peeled and sliced
Salt and pepper, to taste
Parsley sprigs for garnish

Steps:

  • Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 28.5 g, Cholesterol 91.2 mg, Fat 10.7 g, Fiber 12.8 g, Protein 36.1 g, SaturatedFat 2.9 g, Sodium 264.1 mg, Sugar 4.2 g

GINGERED CHICKEN STEW (CROCK POT)



Gingered Chicken Stew (Crock Pot) image

This is a modified version of a recipe I found on about.com. The spices are warming but not hot and the allspice really does work nicely with the ginger. I really like pineapple so Core plus 1 point per recipe for the cornstarch

Provided by justcallmetoni

Categories     Stew

Time 7h35m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
8 carrots, pared and cut into 1-inch pieces
3 tablespoons fresh gingerroot
1 cup water or 1 cup fat-free chicken broth
1/2 teaspoon allspice
1/8 teaspoon white pepper
2 tablespoons cornstarch
1 (20 ounce) can unsweetened pineapple chunks, drained, juice reserved
1 green bell pepper, cut into chunks (red or a mix of the two also work, but the green is a little less sweet and stands out more)
4 ounces sliced water chestnuts (about 1/2 cup)

Steps:

  • In 3-5 quart crockpot, combine chicken, carrots, ginger, water (or broth), allspice, and pepper. Cover crock pot and cook on low for 7-8 or high for 3-4 hours until chicken is cooked.
  • In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly.
  • Add pineapple chunks, water chestnuts and bell pepper to crock pot. Cover and cook on high for 20-25 minutes until mixture is thickened.

Nutrition Facts : Calories 231.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 65.8, Sodium 134.5, Carbohydrate 26.6, Fiber 4.6, Sugar 13.8, Protein 27.9

Tips:

  • For a richer stew, use bone-in, skin-on chicken thighs.
  • If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.
  • Add a pinch of cayenne pepper for a little extra heat.
  • If you don't have vegetable broth, you can use chicken broth or water.
  • Serve the stew over rice, noodles, or mashed potatoes.
  • Garnish the stew with chopped green onions or parsley.

Conclusion:

This chicken and vegetable stew with ginger is a healthy and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The stew is also a great way to use up leftover chicken or vegetables. So next time you're looking for a quick and easy meal, give this stew a try!

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