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.
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.
EASY GRILLED LEMON CHICKEN
I learned to make this when I was vacationing in Bermuda after high school. It has been 18 years, and this is still one of our favorite dishes ever! My children ALL love it - from the toddler to the teen! And it's so easy that even my non-cooking husband can whip this up! The longer you marinate the chicken, the better it is!
Provided by MelindaG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 42m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 5.3 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.4 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 1888.8 mg, Sugar 1.3 g
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 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
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
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5/5 (1)Total Time 30 minsCategory Dinner, Main CourseCalories 344 per serving
- 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.
- Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.
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- Rub chicken breast halves with ginger. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 8 to 12 minutes or until chicken is fork-tender and juices run clear, turning once during cooking.
- Meanwhile, in small microwave-safe bowl, combine all remaining ingredients; blend well. Microwave on HIGH for 1 1/2 to 2 minutes or until sauce has thickened.
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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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