New recipes

Pan-fried chicken breasts with gingered carrots and sweet potatoes recipe

Pan-fried chicken breasts with gingered carrots and sweet potatoes recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

A complete menu for all the family to enjoy. Healthy, colourful and delicious!

2 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 4 skinless chicken breast fillets
  • salt and ground black pepper
  • 1 shallot, finely chopped
  • 6 carrots, sliced into rounds
  • 1 (2cm) piece root ginger, finely chopped
  • 20g salted butter
  • 2 sweet potatoes, peeled and cubed
  • 3 sprigs thyme

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Heat 1 tablespoon of the olive oil in a nonstick pan over high heat. Add the chicken breast fillets, season well and brown them on both sides, about 10 minutes, then lower the heat and continue cooking for about 10 minutes.
  2. While the chicken is cooking, heat the remaining tablespoon of olive oil over low heat in another frying pan, and cook and stir the shallot for 5 minutes. Stir in the carrots and ginger, season to taste, and cook for about 15 minutes.
  3. Meanwhile, melt the butter in another frying pan over medium heat and add the sweet potatoes. Continue cooking till the sweet potatoes are tender, stirring occasionally, about 10 minutes.
  4. Assemble the chicken, carrots and sweet potatoes on a serving platter and place the thyme sprigs on the chicken.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Recipe: Thai Ginger Chicken Stir-Fry

As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug.

This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. Make it once and you might never call for Thai takeout again.

This was one of the first Thai recipes I ever mastered and it became pretty much an instant favorite. Like most stir-fries, the ingredient list is short and simple, but a magical transformation occurs once everything hits the pan, resulting in a finished dish that is somehow more than the sum of its parts.

Ginger is the key to that magic along with the umami-bomb combo of fish sauce and oyster sauce, it infuses the chicken and vegetables with a deep flavor in the hot wok or skillet.

If you are new to stir-frying, familiarize yourself with the basics in this cooking lesson from stir-fry expert, Grace Young, before you get started.

The key points to remember? Cut all your ingredients in uniform, bite-sized pieces have the meat, vegetables, and sauce prepped and within easy reach once you start cooking and cook over high heat and give the chicken some time to brown when you initially put it in the pan.

And if you already rely on stir-frying for quick, healthy, and satisfying meals, you will be happy to add this gingery recipe to your home-cooking repertoire.

Tester’s Notes

The next time you’re seriously considering takeout, I encourage you to try this recipe instead. It will come together faster than the time it takes for your delivery guy to get to you and it will be even more satisfying.

Fish sauce and oyster sauce join forces to make one seriously umami-rich sauce for the chicken and veggies that’s accented by spicy, fragrant ginger. While I love the crisp, juicy bell peppers here, I could definitely see this recipe being super adaptable. Next time I plan to try it with broccoli florets that I’ve blanched so they finish cooking quickly in the skillet. I also think adding snow peas or sliced mushrooms would be nice.


Pan-fried chicken breasts with gingered carrots and sweet potatoes recipe - Recipes

Moroccan-Style Braised Chicken Breasts with Warm Spices, Chickpeas and Tomatoes over Lemon-Almond Couscous

(Serves about 4-6, depending on size of chicken breasts)

¾ teaspoon sea salt
½ teaspoon cracked black pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
4 bone-in, skin on, split chicken breasts
• Olive oil
1 large onion, quartered and sliced
4 cloves garlic, pressed through garlic press
2 tablespoons tomato paste
4 Roma tomatoes, chopped
1 (15 oz) can organic chickpeas (garbanzo beans), drained and rinsed
1 teaspoon orange zest
2 cups chicken stock, hot
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro leaves, chopped
1 teaspoon lemon zest
• Lemon-Toasted Almond Couscous (recipe below)

-In a small ramekin, combine the sea salt, black pepper, cumin, cinnamon and smoked paprika with a fork, and set aside.

-Place the 4 split chicken breasts into a large bowl or onto a large platter, and drizzle them with about 1 tablespoon of the olive oil next, sprinkle about half of the spice mixture from the the ramekin over the chicken breasts, and rub the spices into the chicken set the remaining half of the spice mixture aside for a moment.

-Place a large, heavy-bottom or cast iron braising pot over medium-high/high heat, and drizzle in about
2 tablespoons of the olive oil once the oil becomes very hot, add the chicken breasts, skin-side down, and allow the skin to sear and become golden-brown, about 5-6 minutes then, flip the chicken over, and allow it to sear on the bone-side for another 2-3 minutes remove the chicken breasts from the pot, and set them aside for a moment next, reduce the heat to low/medium-low, add in the sliced onion, and allow it to lightly caramelize for 2-3 minutes (add a touch more olive oil if needed), scraping up any brown bits from the bottom next, add in the garlic, and once it becomes aromatic, add in the remaining half of the spice mixture from the ramekin, and stir to incorporate next, stir in the tomato paste, and allow it to cook for just a moment or two then add in the chopped tomatoes, the chickpeas, the orange zest and the hot chicken stock, and stir to combine next, add the chicken breasts back into the pot, bone-side down and skin-side up, cover the pot with the lid slightly askew to vent, and simmer the chicken gently on low for about 40 minutes to finish, stir in the chopped parsley, chopped cilantro and lemon zest, and add a pinch or two more of salt/pepper, if necessary you can leave the chicken breasts on the bone, or remove the bones/ribs and cut the breasts into slices, to serve.

-To serve, spoon some of the Lemon-Toasted Almond Couscous into a bowl or on a plate, place chicken on top, and spoon a generous amount of the sauce with the chickpeas, tomatoes and onions over top garnish with a sprig of fresh cilantro, or some toasted almond slices.

Toasted-Almond and Lemon Couscous ingredients:

1 ½ cups water
1 tablespoon olive oil
1 teaspoon sea salt
1 ½ cups couscous (I use whole wheat)
1 teaspoon lemon zest
¼ cup toasted, sliced almonds

-Place a small pot with the water, olive oil and salt over medium-high heat, and bring to the boil turn the heat off, add in the couscous and stir, and cover tightly for 5 minutes until all water is absorbed after 5 minutes, fluff the couscous with a fork, add in the lemon zest and the almonds, and fluff with fork to incorporate the ingredients serve while hot.


Recipe Summary

  • 2 tablespoons vegetable oil
  • ½ pound boneless skinless chicken breasts, cut into cubes
  • 2 cloves garlic, chopped
  • 2 tablespoons oyster sauce
  • 1 cup chopped broccoli
  • 1 cup sliced green bell pepper
  • 1 cup sliced carrots
  • 1 cup sliced napa cabbage
  • 1 cup sliced celery
  • 1 cup fresh bean sprouts
  • 1 cup sliced zucchini
  • 1 cup chopped green onions
  • 1 teaspoon salt
  • ½ cup water
  • 2 tablespoons mushroom soy sauce
  • 1 tablespoon cornstarch

Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.

Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.

In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.


Drinks

This search will pull up any post (not just any recipe) that mentions the ingredient you clicked on — so it’s not perfect, but it will hopefully get you a little bit closer to what you’re looking for.

Leave a Reply Cancel reply

14 Comments

Awesome Jenny! Thanks. Looks great

Can i suggest something? If its not tooo much trouble. Its not that i dont absolutly love this, and made my life 36839 easier. But maybe when you click on the pic you go to its receipe.

Denise – You mean the dozen or so photos above? That is already in place — did it not work for you? If you click on any photo on this page, it should take you to the recipe.

this is cool.
just a tiny thing I noticed: there are a few links clumped mistakenly together. Arugula, Asparagus, and Avocado all just link to Avocado.
the same thing happened with Yogurt and Zucchini, I think.

Fantastic! Just found this link, three months later.

I am looking for Emily’s Meatloaf , found it in the book but can’t find it on the website. Any help would be greatly appreciated.

Hi, I’m a newbie to your site, but I love it! Something that would be helpful for someone like me – having an alternate way of organizing the recipe by prep time (or maybe just a list of the ones that can be done in like under 15 minutes or something? I think that might be really helpful, especially in a pinch!

Dear Jenny,
How I have enjoyed your blog on your trip to Paris, with kids. Though my boys are 36 and 34 and his 35 and 33, I found myself wishing I could have shared this experience with them. Richard and I just had a trip to Paris in April and cruised the River Seine. We have just traversed so many of the places you were describing and it gave me joy.
I, too, have a MacBook Pro and as I was sharing with family and friends, I discovered how easy the accents were to add on my MacBook. When you wish to add one to a letter, say as it Chateau, you would type c h a and hold down the letter you want the accent on and after a second or so, the list with the accents will appear and you enter the number corresponding with the accent you wish to add to your word. You can try to highlight the one you want, but I found it far easier to simply use the number! Try it… you will smile!
Au revoir, Madam and thank you for the lovely descriptions… you brought a smile to my face and a song to my heart!

Everyonne needs a good starting point, but every recipe does not need to bee followed exactly.
LIkewise, chicken livers could be fried and served with gravy.
95, or the Penne with Roasted Poscuitto which come
topped with mozzarella cheese for $10.

Not that this isn’t already a wonderful resource, and I know you have better things to do, but for some anal reason I can’t fully explain, I’d love to see them in alphabetical order.
Actually I was looking for a specific recipe you mentioned someplace and had to cruise slowly thru the list instead of just zooming down to the Ts.
PS – now that I think about it, never mind. I think it’s a good thing to make us look thru the entire list cause I found 3 more things I want to try.


About the Author


Gwen McKee is a publisher with a mission. As the co-founder (with her husband, Barney) and the editor-in-chief of Quail Ridge Press, she has dedicated the past two decades to preserving America's food heritage. Through Quail Ridge Press, Gwen has now accomplished much of this task by creating the 50-volume Best of the Best State Cookbook Series that includes over 20,000 classic recipes. Today Quail Ridge Press is one of the most successful regional publishers, and certainly one of the most thriving publishing houses owned by a woman.

Gwen's interest in preserving "real" American food came naturally. Like most native Southerners, she was influenced by a family immersed in the traditions of Southern cooking and entertaining. Over a period of many years, Gwen collected recipes that were handed down through her family for traditional holidays and reunions.


30 Crazy-Delicious Chicken Thigh Recipes

Fun fact: Thighs are juicier, cheaper and easier to cook than breasts. Plus, this cut is so versatile, it works in everything from chowders to salads to one-skillet suppers.

This dish from Daphne Oz's The Happy Cook is comfort food at its finest.

Think thighs can't be fancy? Put together this sophisticated supper, then revisit that thought.

Makeover this college staple without spending a fortune.

Throw some other chicken parts on that roasting sheet while you're at it, then dunk it all in this delicious dipping sauce.


106 Dinner Ideas

1. Oven Baked Pork Chops
Yummy and doesn't leave your stove top splattered
Cranberry Sauce (Canned or from scratch)
Scratch is so easy and so yummy. If you buy canned, be sure to get the whole berry kind!
Au Gratin Potatoes (Box or from scratch)

2. Hamburger High Hat
A family favorite like beef stroganoff stretches a pound of meat
Broccoli florets (fresh or frozen)
Bisquick Cheddar Garlic Biscuits (Package mix or from scratch)

3. Personal Pizzas Pizza Hut copycat
This really did taste like Pizza Hut! Reduce the oil used in the pan by half sprinkle crust w/ parmesan cheese and oregano before baking don't forget to buy toppings as recipe doesn't include them.
Tomato Feta Salad
Really good! Refreshing and had a nice tang from the vinegar.
Little Caesar's Bread Sticks Copycat

Cathy's Homemade Salsa
Very easy and tastes like restaurant salsa
Mexican Black Bean, Corn, and Avocado salad
Really good and pretty easy

Green Beans with Cranberries and Almonds
Crack Potatoes
Pretty good basically potatoes with ranch dressing and bacon makes a lot, like 12 servings

6. Pampered Chef's White Chicken Chili
Very good and uses the microwave so fit for summer cooking I use a quarter of the amount of chiles because it gets hotter each day it sits in the fridge
Oven Roasted Vegetables
Bacon Onion Cheddar Biscuits

7. Honey Walnut Shrimp Panda Express copycat
I don't think I'll make this again. It tasted somewhat similar to the restaurant version, but it was very time consuming and requires frying in hot oil. Better to just go to Panda Express if you have one near you.
Baked Figs
Cream Cheese Rangoons
These were really good, and although they required the work and mess of oil frying, I thought they were worth it. Don't add any more salt like I did-the first batch was better where I followed the directions! Minced water chestnuts would have added the slight crunch that the ones from Panda Express have.

8. Easy Chicken Enchiladas
Becoming a family favorite super quick
Fruit Kabobs: Strawberries, kiwi, grapes, peaches, & bananas on sticks
Quick and Easy Homemade Spanish Rice
Really good and very easy

10. Pot Roast
Homemade Apple Sauce
The taste was great, but it was still stringy and ot mushy after an hour of cooking, and I had to keep adding liquid because it kept cooking down. Not sure what went wrong.
Slow Cooker Cheesy Potatoes
Good, but needed more salt and pepper or some more layers of flavor!

11. Garlic Chicken
Definitely a family fave very tender and flavorful
Mixed canned fruit
Boxed wild rice

22. Chicken Parmesan
(Baked or slow cooker)
Ok, the baked recipe is actually pan fried then baked, and it is FREAKING DELICIOUS. I saved time by using jarred spaghetti sauce instead of the recipe's scratch sauce. I also didn't have any eggs in the house but the breading stuck to the chicken just fine anyway. I used Italian breadcrumbs even though the recipe didn't specify plain or Italian.
Cucumber Salad
Tomato, Basil, and Cheese Baked Pasta

23. Chicken Fajitas
Guacamole - Alton Brown's recipe
Really good! Tastes better if you leave it chunky rather than smash it fine
Re-fried Beans
Very good definitely tastes more like restaurant-made than canned I used salt pork and it was very good and not too salty.

24. Three Ingredient Baked Chicken
My favorite comfort food ridiculously easy to make
Mixed berry salad: raspberries, blueberries, blackberries, etc.
Baked Butternut Squash
A favorite super easy fall dish

27. Corned Beef & Cabbage
(Stove top or slow cooker)
Had the stove top version at a friend's house really good!
Honeyed Carrot Coins

30. Easy Spaghetti
My old standby recipe has beef and pork for more flavor
Orange smiles
Frozen garlic bread

32. Honey Barbecued Chicken Breast (BBQ)
Roasted Brussels Sprouts (Oven roasted or packet BBQ'd)
I thought I hated BS until I had them BBQ'd with butter, salt, and pepper! Thanks for schooling me, Steve!
Garlic Corn on the Cob (BBQ)
Our favorite way to eat corn on the cob lots of garlic and a little salty though, so pair with non-salty foods

33. Cheeseburgers
Watermelon slices
Homemade Potato Chips

36. Quick and Super Easy Chicken and Dumplings
Takes mostly non-perishable ingredients so this is a good meal for when it's time to grocery shop
Cantaloupe slices
Roasted Vegetables and Squash

37. Chicken or Mushroom Stuffed Shells
Super delicious! Mushroom ones actually tasted better than the chicken ones. Be sure to cover when baking.
Tiffany's Tomatoes
Zucchini Parmesan Crisps
Very good flavor and easy to make, especially if you've got a mandolin

41. Meat Loaf
Very good. Add another egg to the mix, and top with ketchup and 4 slices raw bacon
Hot Baked Cinnamon Apple Slices
Super delicious as a side dish and could pass as a dessert cooks down a lot so make more than you think you'll need (5 apples served 4 people)
Classic Mashed Potatoes (Boxed or scratch w or w/o gravy)


Easy chicken recipes

Make a filling family traybake in a flash, a light summer salad or a crowd-pleasing hearty curry with our easy chicken recipes for every occasion.

Chicken & chorizo jambalaya

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Chicken vindaloo

Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper

Summer roast chicken traybake

Revamp your roast chicken for the summer months with just a few ingredients. Serve our easy traybake with salad or crusty bread for a winning chicken dinner

Buffalo chicken & blue cheese slaw

Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw

Slow cooker pulled chicken

Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal

Sticky chicken & chorizo skewers

Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads

Traffic light chicken shish kebabs

These barbecued kebabs are big on flavour, but the spice is toned down, so they're great for kids. Offer some chilli sauce on the side for those who like heat, and serve with flatbread


Back In The Kitchen

Oh, friends! I noshed my way through Central Europe! There wasn’t a piece of Slovenian cake, a slice of homemade bread, a plate of ćevapčići, a glass of Czech beer, or a carafe of Croatian wine to which I said no. It was glorious, and I enjoyed every non-paleo bite. Now that I’m back at home, I’m on my fourth day of a Whole 30 I-will-eat-clean-food-until-I-feel-awesome-which-will-be-more-than-30-days.

So I’m back in front of the stove, chopping and stirring. I’m working on new recipes to share next week: my take on ćevapčići and ajvar, plus a muffaletta relish and a sneak peak of one of my favorite recipes from Well Fed 2. While I’m doing that, I’m relying on some old stand-bys to keep us satisfied and help us transition from holiday-style eating (One day in Dubrovnik, the only thing we had for lunch was ice cream sundaes!) to 90% dino-chow.

In case you’re starting a Whole30 and need some good ideas to get you going, or are just looking for some menu staples that are very yummy and require minimal work, here’s what we’re eating right now:

Silky Gingered Zucchini Soup
I love this soup so much, I bought an $8 stick blender at Tesco in Prague so I could make and eat zucchini soup at breakfast during our trip. It was a little taste of home, and it’s my favorite sneaky-deaky way to get extra vegetables into my day.

The Best Chicken You Will Ever Eat
I grilled a double batch of chicken breasts, and we’ve been eating it for breakfast, lunch, and dinner in different disguises. My best Hot Plate so far? Diced chicken breast, steamed cabbage, and leftover Casablanca Carrot Salad (a new Well Fed 2 recipe!).

Deconstructed Gyro Salad
I cooked a 5-pound hunk o’ lamb, and we’ve eaten it as a cool salad, and hot, alongside some plain cauliflower rice and broccoli tossed with melted ghee.

Grilled Roasted Chicken Thighs
I meant to make grilled chicken thighs, but the propane tank on our grill is empty, and the two of us were two lazy relaxed to make the 1-mile trip to the grocery store to replace it. Instead, I gritted my teeth, turned on the oven, and turned down the A/C thermostat to compensate. Here’s how I made stunningly delicious roasted chicken thighs that are crispy on the outside and tender on the inside. (This is so not a recipe it’s just a last-ditch effort to make something yummy that worked.) Preheat oven to 450F. Line a rimmed baking sheet with aluminum foil. Lay out chicken thighs in a single layer and sprinkle generously with salt, ground black pepper, garlic powder, and paprika on both sides. Baked 30-35 minutes until very dark brown and crisp. Eat like an animal.

Turkish Chopped Salad
In Croatia, Slovenia, and Prague, we ate a lot of Šopský salat, which is basically a chopped salad of cucumber, bell peppers, tomatoes, and onion, topped with Balkan cheese, which is like a mild feta. Back here at home, the cheese is verboten for a while, but we’ve been chowing the hell out of some chopped veggies. If you want to go all out, follow the Turkish Chopped Salad recipe for maximum summer awesomeness. If, like me, you’re not feeling like managing a bunch of ingredients, you can keep it simple: diced cucumber, bell pepper, and scallions, tossed with salt, pepper, a little olive oil, and a splash of balsamic vinegar.
Assorted Steam-Sautéed Veggies
In our fridge, we’ve got cooked cabbage, broccoli, and green beans. Plus a roasted spaghetti squash. Those veg are champs and are getting tossed into the sauté pan with protein, spices, and ghee… easy-peasy.

Egg Foo Yong
All the ingredients for this are ready-to-go in our fridge, thanks to a little pre-prep: cooked chicken, cabbage, scallions, and eggs. From “I’m hungry” to dinner in about 10 minutes.


Watch the video: Ζουμερό Στήθος Κοτόπουλο, ο σωστός τρόπος ψησίματος! Master Class By Chef Panos Ioannidis (July 2022).


Comments:

  1. Vulkis

    Sorry for my intrusion… I understand this question. It can be discussed.

  2. Kenyatta

    My mother told me: "Go to the gynecologists - your hands will be warm all your life." The expression “pleasing to the eye” was thought by the Cyclops.

  3. Dougis

    And I have faced it. Let's discuss this question.

  4. Berihun

    You must tell you have been misled.



Write a message