Ginger Garlic And Sesame Chicken Recipes

BAKED SESAME GINGER CHICKEN

Steps:

• Preheat your oven to 425 degrees. Line a baking sheet with parchment paper
• Place the chicken in a medium-sized bowl and toss with the sesame oil. In a small bowl, combine all the remaining ingredients. Sprinkle over the chicken and toss to coat.
• Place chicken on the prepared baking sheet, skin-side up, and bake for 45 minutes, or until the top is brown and crispy, and the chicken is no longer pink inside.
• Get ready to lick your fingers!

GARLIC GINGER SESAME MARINATED CHICKEN

Steps:

• Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until mixture is fully blended and fairly smooth.
• Pour (scraping blender clean) the marinade into a large re-sealable bag or shallow container. Add the chicken breasts to the marinade, and turn to coat them completely with marinade. Seal bag or cover container, and place in refrigerator to marinate for AT LEAST 1 hour.
• After chicken has marinated for at least an hour, spray a grill (off heat) with non-stick baking spray or generously brush with oil. Heat grill on medium-high temperature until really hot, but not smoking. Transfer chicken to the grill. It should sizzle when it hits grill. Once chicken is on grill, do not disturb or move it. After about 8-10 minutes, flip chicken over to the other side. TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into thickest part of the breast. Chicken is done when internal temp. is 165° F. Remove chicken from grill and let it "rest" for a couple minutes, to let juices redistribute within the meat before serving.For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).
• Serve... and enjoy!

SESAME-GINGER GRILLED CHICKEN BREASTS

Steps:

• Gather the ingredients.
• To make the marinade, in a large plastic zip top bag, combine the soy sauce , garlic, vinegar, honey, ginger, onions, sesame oil, and sesame seeds.
• Add the chicken breasts, squeeze any excess air out of the bag and seal tightly. Transfer the bag to the refrigerator for 30 to 60 minutes.
• Remove chicken from the fridge 20 minutes before you're going to start cooking. Prepare a grill or grill pan by coating it with a bit of cooking oil; heat to high.
• Remove chicken from the marinade. Grill 6 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.​

SESAME GINGER CHICKEN

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

HONEY-GARLIC SESAME CHICKEN

Steps:

• Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sesame oil, and sugar in a resealable bag. Add cubed chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for 30 minutes to 1 hour.
• Meanwhile, mix together honey, brown sugar, oyster sauce, the remaining 1 1/2 tablespoons soy sauce, mustard powder, garlic, and water in a small saucepan. Warm mixture over medium heat until sugar has dissolved and all ingredients are completely incorporated, 3 to 5 minutes.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Combine potato starch, salt, and pepper in a shallow bowl. Dredge chicken cubes in the potato starch mixture, ensuring all sides are covered.
• Heat the remaining 2 tablespoons olive oil in a skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken pieces and toss to coat. Sprinkle with toasted sesame seeds.

GOLDEN SESAME CHICKEN WITH GINGER DRESSING

Steps:

• Prepare the marinade first:.
• Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
• Add the chicken and marinate, refrigerated, 30 to 40 minutes.
• Meanwhile, prepare the Ginger Dressing:.
• Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
• Reduce the heat and simmer 5 minutes.
• Remove from the heat and set aside while preparing the chicken.
• Sesame coating:.
• Mix the two types of seeds together. That's it.
• Cooking the chicken:.
• Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
• Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
• This would be a good time to start preheating your oven to 350 degrees F.
• Heat the canola oil in a heavy pan.
• Saute chicken on each side until crispy on the outside. Use tongs to turn them.
• Transfer them to a cookie sheet (I cover the sheet with parchment paper first) and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking. Do you want salmonella? Just do it!).
• Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
• You can thank me later.

SESAME GINGER CHICKEN

Steps:

• In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

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 SESAME CHICKEN

Steps:

• In a small bowl, combine the first seven ingredients until blended; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove and keep warm., Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.