Ginger And Lemon Pork And Chicken Recipes

GINGER AND LEMON PORK AND CHICKEN

Steps:

• Cut pork and chicken into strips.
• Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.
• Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.
• Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.
• Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).
• Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.
• With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.
• Stir in cooked pork and chicken and let warm through.
• Garnish with spring onion.
• Serve with rice and stir fry vegetables.

HONEY LEMON GINGER GLAZED CHICKEN

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.

SPICY GINGER AND LEMON CHICKEN

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.

LEMON GINGER CHICKEN

Steps:

• 1. Finely shred the peel from the lemon and also juice the lemon.
• 2. In a bowl, combine the lemon peel, ginger and salt.
• 3. In another bowl, combine lemon juice, honey, soy sauce and 2 Tbsp. water.
• 4. Rub the lemon peel mixture over the chicken pieces. Let stand for an hour.
• 5. In a skillet, heat oil over medium-high heat and place chicken pieces in hot oil.
• 6. Cook for about 5 to 7 minutes or until well-browned, turn chicken pieces over and add lemon juice mixture.
• 7. Reduce heat cover and cook for 15 to 20 minutes or longer or until the chicken is fully cooked.
• 8. Transfer chicken pieces to a serving platter. Skim the oil and fat from the juices in the skillet and drizzle the sauce onto the chicken pieces.
• 9. Sprinkle with white toasted sesame seeds and green onions.
• 10. Serves 4.