Easy Garlic Ginger Chicken

GINGER-GARLIC GRILLED CHICKEN



Ginger-Garlic Grilled Chicken image

Tangy, sweet ginger-garlic grilled chicken is filled with flavor that you and your family are sure to love.

Recipe From allrecipes.com

Provided by Kaylie Wells

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 5

3 tablespoons olive oil
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 teaspoons soy sauce
2 skinless, boneless chicken breasts
Calories326.4 calories
Carbohydrate4.7 g
Cholesterol64.6 mg
Fat23.1 g
Fiber0.4 g
Protein24.6 g
SaturatedFat3.6 g
Sodium357.9 mg
Sugar0.3 g

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine olive oil, ginger, garlic, and soy sauce in a medium bowl; mix until well combined. Brush sauce, using a pastry brush, onto 1 side of each chicken breast, making sure chicken is well covered.
  • Place chicken, sauce-side up, on the preheated grill. Cook for 10 minutes, flip over, and brush sauce on the other side. Discard any unused sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY GARLIC GINGER CHICKEN



Easy Garlic Ginger Chicken image

Light and flavorful!

Recipe From allrecipes.com

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
Calories197.1 calories
Carbohydrate10.7 g
Cholesterol68.4 mg
Fat5.2 g
Fiber2.4 g
Protein28.2 g
SaturatedFat1 g
Sodium79.8 mg
Sugar1.3 g

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.

CHICKEN WITH GINGER



Chicken with Ginger image

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

Recipe From marthastewart.com

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
Calories327 g
Fat9 g
Protein41 g

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.

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

Recipe From bbcgoodfood.com

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
Calories310 calories
Fat16 grams fat
SaturatedFat8 grams saturated fat
Carbohydrate6 grams carbohydrates
Sugar3 grams sugar
Fiber1 grams fiber
Protein37 grams protein
Sodium1.29 milligram of sodium

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.

GARLIC GINGER CHICKEN STRIPS



Garlic Ginger Chicken Strips image

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."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
1 tablespoon honey
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes, optional
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch strips
Calories 166 calories
Fat1g fat (0 saturated fat)
Cholesterol66mg cholesterol
Sodium681mg sodium
Carbohydrate7g carbohydrate (0 sugars
Fiber0 fiber)
Protein27g protein.

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.

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