Ginger Lemon Chicken Packet Recipes

LEMON GINGER CHICKEN

Lemon Ginger Chicken image

Make and share this Lemon Ginger Chicken recipe from Food.com.

Provided by Derf2440

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken breasts, halfs boneless, skinless
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 teaspoons olive oil
1/2 cup chicken broth
1/4 cup lemnon juice
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger, finely grated
1 teaspoon lemon zest
1/4 teaspoon dry mustard (I use 1/2 teaspoon)
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
parsley (to garnish)

Steps:

Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
Garnish with parsley and serve.

SPICY GINGER AND LEMON CHICKEN

Spicy Ginger and Lemon Chicken image

This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider - a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.

Provided by Jacques Pepin

Categories dinner, easy, main course

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
6 chicken legs (about 4 pounds), skin removed
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon cumin
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1 tablespoon flour
6 peels of lemon, cut off with a vegetable peeler
6 peels of orange, cut off with a vegetable peeler
1/4 cup ginger pieces (washed, but not peeled)
4 cloves garlic, peeled
1 cup sweet apple cider

Steps:

Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 590 milligrams, Sugar 17 grams, TransFat 0 grams

LEMON GINGER POACHED CHICKEN

Lemon Ginger Poached Chicken image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 ripe avocado, halved, pitted and flesh chopped
1/2 cup plain yogurt
1 lime, juiced
1 gallon water
1/2 cup chopped celery
1 large onion, peeled and chopped
1/2 cup peeled and chopped carrots
4 lemons, halved
1/2 cup minced ginger
4 lemongrass stalks, top and bottom scored
1 cup dry white wine
1 teaspoon sea salt
1 teaspoon peppercorns
6 (6 to 8-ounce) boneless, skinless chicken breasts
2 tablespoons grapeseed oil
1/4 cup chopped red onion
2 cups canned black beans, rinsed
1 large vine-ripened tomato, diced
1/4 cup chopped green onion
1 teaspoon minced parsley leaves
2 tablespoons white balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.

GINGER-LEMON CHICKEN PACKET

Ginger-Lemon Chicken Packet image

Make and share this Ginger-Lemon Chicken Packet recipe from Food.com.

Provided by Miss Erin C.

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb boneless skinless chicken breasts or 3/4 lb boneless skinless chicken thighs, cut into chunks
1/2 apple, cored,cut into chunks
1 tablespoon butter, cut into chunks
1 clove garlic, minced
1/2 teaspoon fresh gingerroot, minced
1 teaspoon sherry wine
1 teaspoon lemon juice
salt and pepper
aluminum foil

Steps:

Combine all ingredients in a bowl.
Place in the center of a piece of foil.
Flatten ingredients slightly.
Bring the sides together and fold down center, roll edges of foil in.
Bake in the oven at 425F seam side up for 20 minutes or on a medium-hot grill for 12 minutes.

Nutrition Facts : Calories 282.1, Fat 10.3, SaturatedFat 4.6, Cholesterol 124.2, Sodium 249.6, Carbohydrate 7.4, Fiber 1.1, Sugar 4.9, Protein 36.4

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