DIRTY P'S GARLIC-GINGER CHICKEN THIGHS
Steps:
- Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
- Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
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
GARLIC GINGER CHICKEN
Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
Provided by Amanda Cooks & Styles
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
- Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
- In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
- In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
- In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
- Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
- Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
- Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!
GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
CHICKEN WITH GINGER
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
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
CHICKEN WITH GARLIC-CHILI-GINGER SAUCE
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut each chicken breast in half crosswise and season with salt and pepper.
- Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
- Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
- In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
- When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams
GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
GINGER CHICKEN
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
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
GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Provided by Priya Krishna
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
- Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams
CREAMY GARLIC GINGER CHICKEN
Chicken breast in a complex, savory creamy sauce served over noodles (or rice). No salt needed; other ingredients add plenty of flavor!
Provided by Bonnie Traynor
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt coconut oil in large saute pan.
- Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
- When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
- Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
- Add half and half, stir until combined.
- Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
- Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
- With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
- Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!
CHICKEN SOY, GINGER AND GARLIC
Chicken, soy, ginger and garlic are a flavour match made in heaven Enlarge Method
Provided by michellemaloney
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
- Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
- Heap into warm bowls and serve with freshly cooked boiled rice or noodles
GARLIC GINGER CHICKEN STRIPS
Writes Candy Snyder from Salem, Oregon, "Whether you serve these moist and tender chicken strips as an appetizer or main dish, they're sure to satisfy your hungry bunch. The five-spice powder and red pepper flakes add a bit of zip."
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Remove 3 tablespoons for basting; set aside. Place chicken in bag. Seal and turn to coat. Refrigerate for at least 4 hours. Cover and refrigerate reserved marinade. , Drain and discard marinade. Broil chicken 3-4 in. from the heat for 3 minutes; turn strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally.
Nutrition Facts : Calories 166 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 681mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
HONEY GINGER GARLIC CHICKEN
This makes a deliciously saucy Asian-flavored shredded chicken. The original recipe called for blackberry jam, but I bet almost any kind of jam or jelly would be tasty. Adapted from a recipe at Just a Taste: http://bit.ly/16vVq36
Provided by DrGaellon
Categories Healthy
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Layer the chicken in the bottom of a 5 - 6 qt slow cooker.
- In a bowl, whisk together honey, soy sauce, preserves, hoisin sauce, oil, garlic, ginger, onion and red pepper flakes. Pour over chicken. Cover slow cooker and cook on low 4-5 hours.
- Using tongs or a slotted spoon or skimmer, remove chicken from sauce to a plate. Transfer sauce to a medium saucepan over medium-high heat and allow to reduce slightly.
- Meanwhile, using two forks, shred chicken, discarding bones and cartilage as you go.
- When the chicken is shredded, whisk the cornstarch into the cold water. Add to the sauce and simmer until thickened. Add chicken and stir to coat chicken well. Garnish with sliced scallions and sesame seeds; serve over steamed white rice.
Nutrition Facts : Calories 309.1, Fat 7.4, SaturatedFat 1.3, Cholesterol 57.8, Sodium 950.5, Carbohydrate 42.2, Fiber 1, Sugar 33.7, Protein 19.4
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4.8/5 (4)Total Time 50 minsCategory DinnerCalories 310 per serving
- Mix the soy sauce, melted coconut oil, garlic, and ginger in a medium-sized bowl. Add the chicken and toss so that it is well coated. If you’re using skin-on chicken, use your fingers to push some of the ginger and garlic under the skin.
- Place the chicken on the baking sheet and bake for 40 minutes, or until the chicken is well browned on the outside and has reached an internal temperature of 165 degrees Fahrenheit.
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