Garlic And Ginger Chicken Breasts Recipes

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

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.

GRILLED CHICKEN BREAST WITH GINGER AND SOY

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

EASY GARLIC GINGER CHICKEN

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.

GINGER-GARLIC GRILLED CHICKEN

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).

BAKED HONEY GINGER CHICKEN BREAST

Steps:

• Rub oil, salt, ginger and garlic into chicken breast and let chicken sit at room temperature for 10 minutes (up to 20 minutes) before baking. For best flavor, dry brine in fridge for up to 6 hours before letting rest 20 minutes at room temperature and then baking.
• While chicken rests, preheat the oven to 450 F.
• Bake chicken on parchment paper lined baking sheet for 15-18 minutes (or until internal temp reaches 160).
• While chicken bakes, bring glaze ingredients to a simmer in a sauce pan, then turn heat to low and cook until reduced into a glaze, stirring occasionally for about 12 minutes.
• When chicken is 5 minutes from being finished, brush a little of the glaze over the chicken and finish in the oven. Let the meat sit for 5 minutes before slicing and serving with more honey glaze on top.
• Enjoy!

GRILLED GINGER GARLIC CHICKEN BREASTS

Steps:

• Flatten the breasts to 1/2" thickness.
• Combine lemon juice, ginger, garlic, oil and cumin.
• Spread over the chicken.
• Marinate for 10 minutes.
• Grill or broil 2-3 minutes each side.
• Season with salt & pepper.

CHICKEN WITH LEMON AND GINGER

Steps:

• Flatten fillets with a rolling pin to about 1/2 cm thickness. To save on mess put the fillets into a light wrapping of cling film or sealable bag before flattening.
• Cut into 1cm strips or into cubes
• Heat oil in a skillet and stir fry the chicken adding the garlic, paprika until cooked. Add onions and fry for about 3 mins.
• Add parsley and season with lemon juice, salt and pepper
• Serve with potatos, veg and lemons wedges. Garlic mayonaise would also work well with this dish.

GARLIC GINGER CHICKEN

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!

CHICKEN SOY, GINGER AND GARLIC

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

GINGER AND GARLIC CHICKEN RECIPE

Steps:

• Start by preparing your chicken and vegetables then set aside, ready to throw into the wok when needed.
• Place a large wok on a high heat and add 1-2tbsp of oil then, when smoking, add your ginger and garlic and fry for a few seconds. Before it starts to turn brown, add your chicken and stir.
• Once your chicken starts to brown all over, throw in the chilli and peppers and toss. When the vegetables start to soften, turn down the heat slightly then add the soy and oyster sauce and continue to fry until the sauce starts to bubble.
• Take the wok off the heat then stir in the spring onions and sesame oil. Serve with boiled white rice.