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
HONEY GINGER CHICKEN (CROCK POT)
I haven't tried this one yet, but I thought I would share it with you. I got this from a friend of the family.
Provided by Pepper Monkey
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine melted butter, honey, lemon/lime juice and ground ginger in a bowl.
- Mix well.
- Place chicken in crock pot. Pour mixture over chicken and cook on low for 6 hours.
- Spoon mixture over chicken periodically to make sure it gets covered in the sauce.
CHICKEN CUTLETS W/HONEY, LEMON & GINGER SAUCE W/GINGER-HONEY
Chicken Cutlets With Honey, Lemon and Ginger Sauce and Ginger-Honey Walnuts -- From "Taste of Honey" by Marie Simmons.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make Walnuts: Place the oil, ginger and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick.
- To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
- Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
- Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
- Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
- Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
- As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
- Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.
Nutrition Facts : Calories 545.2, Fat 30, SaturatedFat 4.1, Cholesterol 109, Sodium 537.6, Carbohydrate 29.3, Fiber 1.7, Sugar 13.9, Protein 40.6
HONEY LEMON GINGER CHICKEN
The sauce is sweet and sour, with lemon and ginger flavor. The thickness of the sauce makes good glaze for breaded chicken. If you don't like thick sauce, take corn starch and water off.
Provided by Elsa Beene @elsabeene
Categories Chicken
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy medium sauce pan over medium heat.
- In a medium bowl, mix together flour, salt, garlic powder and pepper. Add chicken to flour mixture, toss to coat.
- Beat the egg whites in separate medium bowl. Put the panko bread crumbs in a galon ziploc plastic bag.
- Take chicken coated flour to beaten egg white and then place in a ziploc bag. Seal the bag and shake it until all small bite size chicken coated with bread crumbs.
- Separate chicken into 2 batches, deep fry first batch to golden brown and place the chicken in paper towel to drain from the oil. Repeat for second batch. Set breaded chicken aside.
- Peel the lemon skin with a peeler (not grated), set aside. Squeeze lemon and add into other sauce ingredients (except for corn starch, water, garlic and peanut oil) in a medium bowl.
- Heat peanut oil in a medium non-stick skillet over medium heat. Add lemon skin, cook until fragrant and add garlic. Cook for another 15 seconds (do not burn the garlic)
- Add sauce mixture into skillet, stir until bubble. Mix corn starch and water in a small bowl, pour into skillet, stir until the sauce become thick. Add breaded chicken and toss to coat. Turn the heat off.
- Serve on top of warm jasmine rice or rice noodle and garnish with chopped green onions and sesame seeds.
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