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Japanese Ginger Chicken Recipe


Shrimp and chicken go well together in this quick and easy Japanese inspired meal. You can prepare the Chicken Cutlet Module (link at the bottom of this article) up to two months ahead. The delicious ginger-flavored sauce can be made up to a week ahead; I always make at least a triple recipe so that I have extra for dipping appetizers such as wontons and egg rolls, or just serving with rice. The sauce is also great in a stir-fry.

If you don’t want to use shrimp, you may use scallops instead; I brown them on each side in butter over high heat (so they don’t cook through) before placing them on top of the chicken. Both the shrimp and scallops are delicious in this dish. I like to start some rice cooking in the rice cooker, then I assemble the dish. The entire meal is finished in 30 minutes or less.

Japanese Ginger Chicken with Shrimp


4 Servings
””
Japanese Ginger Sauce:

2 cloves garlic
1/4 cup fresh ginger, peeled and coarsely chopped
1 tablespoon soy sauce
3 tablespoons sugar
1/3 cup rice vinegar
2 tablespoons sesame oil

1/3 cup water
1 tablespoon cornstarch

1 12 oz. package frozen Asian vegetables, your favorite
2 tablespoons water

4 chicken cutlets, from the Chicken Cutlet Module
16 raw large shrimp, peeled and tails removed

2 tablespoons chopped green onions

Mix the garlic, ginger, soy sauce, sugar, rice vinegar, and sesame oil in the bowl of a food processor or blender and process until smooth. Transfer to a microwaveable bowl and stir in the 1/3 cup water and cornstarch; mix until smooth. Microwave on high for one minute; stir then microwave until thickened. Pour the mixture into a fine strainer and push the mixture through with a spoon. The sauce can be prepared up to one week ahead; place in an airtight container and refrigerate.

Pour the frozen vegetables in the bottom of a 2 quart baking dish; pour the vegetables in and sprinkle with the 3 tablespoons water. Place the cutlets on top of the vegetables in a single layer; top with four shrimp each. Pour the sauce evenly over all. Cover the dish with foil (I spray the underside of the foil with non-stick spray to avoid sticking) and bake at 350° for 15-20 minutes or until the chicken is heated through and the shrimp is pink. Sprinkle with the green onion and serve.

Amount Per Serving
Calories 335 Calories from Fat 136
Percent Total Calories From:
Fat 41% Protein 31% Carb. 28%

Nutrient Amount per
Serving
Total Fat 15 g
Saturated Fat 3 g
Cholesterol 106 mg
Sodium 461 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 0 g
Protein 26 g

Vitamin A 1% Vitamin C 3% Calcium 0% Iron 6%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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