Best 3 Ginger Chicken With Rice Noodles Recipes

Tantalize your taste buds with the delectable Ginger Chicken with Rice Noodles, a symphony of flavors that will transport you to a culinary paradise. This dish, inspired by the vibrant street food of Southeast Asia, seamlessly blends the sweet, savory, and spicy notes into an irresistible harmony. Succulent chicken pieces, marinated in a tantalizing blend of ginger, garlic, soy sauce, and sesame oil, are stir-fried until golden brown and infused with an aromatic ginger sauce. The tender chicken is then tossed with rice noodles, crunchy bell peppers, and a medley of aromatic vegetables, creating a vibrant and flavorful dish. To enhance the taste, a zesty sauce made with ginger, soy sauce, rice vinegar, and sesame oil is drizzled over the dish, adding a delightful tanginess. Furthermore, the recipe includes variations such as the delightful Ginger Chicken with Udon Noodles, where thick and chewy udon noodles replace the rice noodles, offering a delightful textural contrast. For those who prefer a vegetarian option, the recipe also features a tantalizing Ginger Tofu with Rice Noodles, where tender tofu takes center stage, absorbing the vibrant flavors of the ginger sauce.

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

GINGER CHICKEN WITH RICE NOODLES

GINGER CHICKEN WITH RICE NOODLES image

Recipe courtesy of FITNESS magazine.( I took away a little and added a little to make mine)

Provided by Eddie Jordan

Categories Poultry Appetizers

Time 30m

Number Of Ingredients 12

Ingredients

2 limes
4 Tbsp very fine chopped green onion
3 tsp grated fresh ginger
8 clove garlic minced
2 tsp olive oil, extra virgin
1/4 tsp salt
4 - 4 oz chicken breast halves, skinless and boneless
4 oz dried rice noodles
2 tsp brown sugar, firmly packed
1 c carrot, shredded
4 Tbsp snipped fresh cilantro
4 Tbsp coarsely chopped peanuts

Steps:

1. In a small bowl combine green onion, ginger, 7 cloves garlic, olive oil, and salt. Rub ginger mixture evenly onto both sides of chicken.
2. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once.
3. Thinly slice chicken diagonally keep warm.
4. Meanwhile cook noodles in a large saucepan in boiling water for 3 to 4 minutes or just until tender. Drain.
5. Finely shred two teaspoons lime peel. Squeeze 2 tablespoons juice from lime set peel and juice aside.
6. In a medium bowl stir together reserved lime peel and juice, brown sugar and the remaining 1 clove garlic until sugar is dissolved.
7. Add hot cooked noodles, carrot, cilantro, and peanuts. Toss gently to coat.
8. Spoon hot noodle mixture onto plates arrange chicken slices on top. Serve immediately.

ONE-POT CHICKEN AND RICE WITH GINGER

One-Pot Chicken and Rice With Ginger image

This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It's both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they're there.

Provided by Yasmin Fahr

Categories dinner, grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons neutral or olive oil
1 (3-inch) piece fresh ginger, peeled and cut into thin slices
2 pounds boneless, skinless chicken thighs or breasts
Kosher salt
3 large garlic cloves, minced or grated
2 cups jasmine rice, rinsed with cold water
3 cups low-sodium chicken broth or water, at room temperature
3/4 pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)
2 tablespoons soy sauce, plus more as needed
2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
2 scallions (optional), sliced
1/4 packed cup cilantro leaves and tender stems (optional), roughly torn or chopped

Steps:

In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It's OK if the pieces of chicken don't all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.
Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.
Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

CHICKEN WITH GINGER

Chicken with Ginger image

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

Ingredients

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Steps:

Soak ginger in cold water 10 minutes; drain.
Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

Tips:

Mise en Place: Before you start cooking, make sure to measure and prepare all of your ingredients. This will help you stay organized and ensure that you have everything you need.
Use Fresh Ginger: Fresh ginger is essential for this dish. It provides a delicious, spicy flavor that complements the chicken and vegetables.
Choose the Right Rice Noodles: There are many different types of rice noodles available, so be sure to choose one that is thin and delicate. This will help them cook quickly and evenly.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it is overcooked. Cook it just until it is cooked through, about 5-7 minutes.
Add Vegetables: Feel free to add your favorite vegetables to this dish. Some good options include broccoli, carrots, and bell peppers.
Serve Immediately: This dish is best served immediately after it is cooked. The rice noodles will start to absorb the sauce and become soggy if they are left to sit for too long.

Conclusion:

Ginger Chicken with Rice Noodles is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. The chicken is tender and flavorful, the vegetables are crisp and colorful, and the sauce is rich and savory. This dish is sure to please everyone at the table.