HONEY LEMON GINGER GLAZED CHICKEN
Tender pieces of chicken glazed in a thick, sweet, sour, and tangy sauce. Perfectly moist and juicy, Honey Lemon Ginger Glazed Chicken is a dish that's sure to get everyone to the dinner table. Asian-inspired dishes like this are not complicated and so much better than take out!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In a large skillet, over medium heat, add a little olive oil and saute the chicken until cooked through. Keeping the chicken pieces in a single layer and not overcrowding the pan is a great way to cook the chicken quickly and evenly. This should take about 5-7 minutes total. Season with salt and pepper.
- While the chicken is cooking, whisk together all other ingredients until well combined.
- Remove the cooked chicken from the skillet and set aside.
- Pour the sauce mixture into the skillet, turn the heat to high, and whisk sauce while cooking until thickened. (The sauce should thicken to the consistency of cold maple syrup.)
- Add the chicken back to the skillet and stir to combine and coat with the sauce. Keeping the heat high, and the chicken in a single layer - at least as much as possible - stir the chicken, cooking on all sides. The sauce will stick to the chicken and caramelize. This will take about 3-4 minutes.
- Remove from skillet to serving plate. Garnish with sesame seeds, and freshly sliced Thai chilies. (Optional) Serve immediately.
Nutrition Facts : Calories 228 kcal, Carbohydrate 51 g, Protein 1 g, Fat 3 g, Sodium 402 mg, Sugar 46 g, ServingSize 1 serving
LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES
Steps:
- Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
- Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
EASY LEMON GINGER CHICKEN
Make and share this Easy Lemon Ginger Chicken recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chicken:.
- Place chicken between sheets of wax paper and pound to 1/4 inch thickness.
- Place biscuit mix, bread crumbs, lemon peel, and ginger in a shallow bowl and wisk together.
- Place water in another shallow dish.
- Dip chicken in water then in dry mixture, turning to coat.
- Add oil to a large nonstick skillet and heat over medium high heat.
- Add chicken and cook 8-10 minutes, turning once, or until centers are no longer pink.
- Place chicken on a serving dish.
- Sauce:.
- While chicken is cooking, place sauce ingredients in a saucepan over medium heat.
- Cook, stirring occasionally, until thick and bubbly.
- Spoon sauce over chicken.
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
SPICY GINGER AND LEMON CHICKEN
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider - a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.
Provided by Jacques Pepin
Categories dinner, easy, main course
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
- Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 590 milligrams, Sugar 17 grams, TransFat 0 grams
AMAZING LEMON GINGER CHICKEN
This chicken is marinated in Ginger Ale and other spices and ingredients for 3 hours before cooking. The ginger ale makes it SUPER tender and sweet. Great served with rice and vegetables. Or potatoes.
Provided by AWatson0831
Categories Chicken Breast
Time 3h30m
Yield 4 Chicken Breast
Number Of Ingredients 10
Steps:
- In a large zipper seal bag, mix all of the dry ingredients.
- Add the Oil and Ginger into the bag.
- Shake Well, making sure all ingredients are mixed together well.
- Add chicken breast into bag, seal top and shake well. Covering each chicken breast in mixture.
- Release all air out of the bag. Reseal and place in the fridge for 3 hours.
- Put oil in a large frying pan, on medium-low heat.
- Take chicken out of fridge pour mixture into a cup. Leaving only chicken and spices in bag.
- Add chicken to frying pan, brown on both sides. About 10 minutes each side.
- Turn heat down to low. Add the ginger ale mixture from the cup into frying pan. Put a lid on the pan and let simmer for 10 minutes.
- Serve.
LEMON GINGER CHICKEN
Make and share this Lemon Ginger Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
- Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
- Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
- Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
- Garnish with parsley and serve.
LEMON GINGER CHICKEN STIR FRY
From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chicken with black pepper.
- Let the canola oil get heated in a large nonstick skillet over medium-high heat.
- Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
- Remove from pan and keep warm.
- Add sesame oil to skillet and heat over medium-high heat.
- Add in squash and bell pepper; stirfry for 3 mintues.
- In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
- Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
- Serve with rice.
Nutrition Facts : Calories 373.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 540, Carbohydrate 52.8, Fiber 3.6, Sugar 17.6, Protein 31.3
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- In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
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- In a small bowl, combine the crushed red pepper flakes, if using, with the ginger and soy sauce. Place the chicken in a roasting pan or baking dish large enough not to crowd the pieces; they should have two finger's widths of space between them. Coat the chicken in the marinade; add the onion quarters, arranging the slices in between the pieces of chicken. Roast, basting halfway through, until the chicken is tender, 30 to 35 minutes. (Meanwhile, cook the rice and prepare a selection of greens for serving.)
- Remove the chicken from the oven and pour any juices into a small saucepan before return the chicken to the oven.
- To the saucepan with the pan juices, add the butter, honey and lemon zest. Cook over medium heat until it has reduced by a third, about 3 minutes.
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