Ginger Glazed Chicken Recipes

STICKY GINGER SOY GLAZED CHICKEN

Steps:

• Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
• When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
• Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

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.

HONEY GINGER GLAZED CHICKEN

Steps:

• Heat oil in the wok.
• Add onion and stir-fry until golden.
• Add chicken and stir-fry until browned.
• Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
• Toss to combine.
• Cook until chicken is nicely glazed and heated through.
• Place on serving platter and garnish with cilantro sprigs.

GINGER ORANGE GLAZED CHICKEN WINGS

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.