Honey Lemon Ginger Sauced Chicken Recipes

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 LEMON GINGER CHICKEN

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.

HONEY, LEMON, GINGER SAUCED CHICKEN

Steps:

• In skillet, heat oil, ginger and garlic over medium-low until garlic starts to sizzle. Add walnuts and 1 tbsp honey. Cook for 2 mins, until walnuts turn golden. Sprinkle w/ salt. Transfer to a small bowl.
• Put flour in shallow bowl. Lightly dredge each cutlet w/ flour. Heat 3 tbsp oil in lg skillet. Add cutlets in small batches to oil. Cook 2 mins each side or until light brown. Place cooked chicken on a lg dish, cover w/foil to keep warm.
• Pour oil out of skillet. Add remaining 1 tbsp oil, ginger and garlic to pan. Heat, stirring over medium heat until garlic is sizzling. Add lemon juice, broth and honey. Heat, stirring, breaking up any loose browned bits in pan. Heat 3 mins, or until mix boils and thickens. Pour sauce over chicken, sprinkle w/ walnuts and scallion.

CHICKEN CUTLETS W/HONEY, LEMON & GINGER SAUCE W/GINGER-HONEY

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.

HONEY-GINGER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.