Gingered Chicken Breast Recipes

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CHICKEN WITH GINGER



Chicken with Ginger image

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Steps:

  • Soak ginger in cold water 10 minutes; drain.
  • Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
  • In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

GINGER CHICKEN



Ginger Chicken image

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

GINGERED CHICKEN BREAST



Gingered Chicken Breast image

I found this recipe in the South Beach Diet book and wanted to add it to my cookbook. Have not tried it yet.

Provided by Karenmomoftwo

Categories     Chicken

Time 53m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon fresh lemon juice
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon reshly ground black pepper
2 cloves garlic
4 boneless skinless chicken breast halves

Steps:

  • Combine the lemon juice, ginger, pepper, and garlic in a small bowl.
  • Place the chicken breasts in a bowl.
  • Pour the ginger mixture over the breasts, turning once to coat.
  • Cover, and refrigerate for 30 min up to 2 hours.
  • Spray a large nonstick skillet with cooking spray.
  • Heat the skillet on medium high until hot.
  • Add the chicken.
  • Cook, turning once until tender, about 8 minutes.

EASY GARLIC GINGER CHICKEN



Easy Garlic Ginger Chicken image

Light and flavorful!

Provided by Susan McFadden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced

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

SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER



Sauteed Chicken Breasts with Fresh Herbs and Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Steps:

  • Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
  • Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
  • Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

GINGER CHICKEN



Ginger chicken image

This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Supper

Time 50m

Number Of Ingredients 12

1kg pack boneless skinless chicken thighs
1 thumb-size piece of fresh ginger, peeled and very finely chopped
4 garlic cloves, finely chopped
1 tsp mild chilli powder
15g pack fresh coriander, chopped
juice of 1 lime
2 tbsp sunflower oil
2 medium onions
1 tsp ground turmeric
400ml can reduced-fat coconut milk
1 fresh red chilli, deseeded and sliced
1 chicken stock cube

Steps:

  • Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
  • Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
  • Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium

PINEAPPLE, MANDARIN, GINGER CHICKEN BREASTS



Pineapple, Mandarin, Ginger Chicken Breasts image

Beautiful presentation and a taste sensation.Very easy quick recipe to prepare. This recipe was originally from "Mealtime"

Provided by Bergy

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
6 skinless chicken breast halves
pepper
1 (8 ounce) can pineapple chunks, drained, reserve juice
1 (10 ounce) can mandarin oranges, drained, reserve juice
2 teaspoons cornstarch
1/4 cup green onion, Chopped
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
1 teaspoon fresh ginger, grated
2 teaspoons soy sauce

Steps:

  • Brown & cook the peppered chicken breasts in the tbsp of oil, cook until internal temperature reaches 170F (apprx 12 minutes).Brown evenly on all sides.
  • Transfer to a platter and keep warm.
  • While the chicken is cooking gather your sauce ingredients.
  • Drain your orange & Pineapple juices into a bowl, stir in the cornstarch.
  • Pour juice into the skillet, over medium heat, add remaining ingredients, stir and bring to a simmer.
  • Cook until thickened (3-4 minutes).
  • Return Chicken to skillet, heat through & serve.

GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS



Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts image

This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )

Provided by French Tart

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 large boneless skinless chicken breasts
2 tablespoons honey
1 -2 tablespoon Dijon mustard
4 tablespoons water
2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
2 -4 garlic cloves, peeled & crushed
salt, to taste
fresh ground black pepper, to taste
1/2-1 teaspoon cayenne pepper (optional)

Steps:

  • Preheat the oven to 180C or 350°F.
  • Select a sturdy oven dish - preferably non-stick.
  • Place the chicken breasts into the baking dish.
  • Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
  • Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
  • Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
  • Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
  • Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
  • To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
  • Serve as before.

Nutrition Facts : Calories 174.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 180.8, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 25.4

GINGERED CHICKEN BREAST



Gingered Chicken Breast image

Ginger and lemon add sparks to everyday chicken breast in an easy South Beach Diet marinade. Phase 1 never tasted so good.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 5

1 tablespoon fresh lemon juice
1 ½ teaspoons grated fresh ginger
½ teaspoon freshly ground black pepper
2 cloves garlic
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves

Steps:

  • Combine the lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
  • Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 1.1 g, Cholesterol 67.2 mg, Fat 2.8 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 59 mg, Sugar 0.1 g

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