Best 2 Shredded Chicken With Ginger And Cilantro Recipes

Embark on a culinary journey to savor the delightful flavors of Shredded Chicken with Ginger and Cilantro, a dish that tantalizes the taste buds with its aromatic blend of zesty ginger and refreshing cilantro. This versatile recipe can be prepared in a multitude of ways, each offering a unique twist on this classic dish. Whether you prefer the convenience of a slow cooker, the simplicity of a skillet, or the authentic taste of a traditional Chinese stir-fry, this article has the perfect recipe for you. Discover the secrets to creating tender, succulent chicken infused with the vibrant flavors of ginger and cilantro, complemented by a symphony of savory sauces and seasonings. From the spicy kick of Szechuan Shredded Chicken to the tangy allure of Vietnamese Chicken Vermicelli, each recipe promises an unforgettable culinary experience. So, prepare to tantalize your taste buds and embark on a flavor-filled adventure with Shredded Chicken with Ginger and Cilantro.

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SHREDDED CHICKEN WITH GINGER AND CILANTRO

Shredded Chicken with Ginger and Cilantro image

Provided by Baita Daiwei Ting

Categories Chicken Garlic Ginger Herb Steam Dinner Lime Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 10

Ingredients

2 chicken breast halves with skin and bone (1 1/2 pounds total)
1 1/2 teaspoons fresh lime juice
1 teaspoon Asian chile-bean paste with garlic (preferably Lan Chi)
1 teaspoon red-chile oil , or to taste
1 teaspoon Sichuan-pepper oil , or to taste
1 teaspoon finely grated (with a rasp) peeled fresh ginger
1/2 teaspoon finely grated (with a rasp) garlic
1/2 teaspoon minced fresh mild long red chile such as Holland
1/2 teaspoon salt
1 cup fresh cilantro sprigs

Steps:

Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil.
Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot.
Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes. Remove bowl from pot using tongs. When chicken is cool enough to handle, coarsely shred, discarding skin and bones. Reserve liquid in bowl.
Meanwhile, stir together lime juice, bean paste, red-chile oil, Sichuan-pepper oil, ginger, garlic, chile, salt, and 2 tablespoons reserved chicken liquid in a large bowl. Stir in chicken, cilantro, and salt to taste.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Garlic-Ginger Chicken Breasts With Cilantro and Mint image

This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Provided by Priya Krishna

Categories dinner, easy, lunch, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

Steps:

Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. Make sure the chicken is fresh and of good quality.
Slice the chicken thinly: This will help the chicken cook more evenly and quickly.
Use a sharp knife: A sharp knife will make it easier to slice the chicken thinly and evenly.
Marinate the chicken: Marinating the chicken in a mixture of soy sauce, rice wine, sesame oil, and ginger will help to flavor it and make it more tender.
Cook the chicken over high heat: This will help to sear the chicken and lock in the flavor.
Add the vegetables: Once the chicken is cooked, add the vegetables and cook until they are tender-crisp.
Serve immediately: This dish is best served immediately, while the chicken and vegetables are still hot.

Conclusion:

This shredded chicken with ginger and cilantro is a quick and easy dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the vegetables are cooked to perfection. This dish is also a good source of protein and vegetables, making it a healthy choice.