Gingeredchickenbreast Recipes

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.

CHICKEN WITH GINGER

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.

GINGERED CHICKEN BREAST

Steps:

• Combine the lemon juice, ginger, pepper, and garlic in a small bowl.
• Place the chicken breasts in a bowl.
• Pour the ginger mixture over the breasts, turning once to coat.
• Cover, and refrigerate for 30 min up to 2 hours.
• Spray a large nonstick skillet with cooking spray.
• Heat the skillet on medium high until hot.
• Add the chicken.
• Cook, turning once until tender, about 8 minutes.

GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS

Steps:

• Preheat the oven to 180C or 350°F.
• Select a sturdy oven dish - preferably non-stick.
• Place the chicken breasts into the baking dish.
• Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
• Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
• Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
• Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
• Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
• To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
• Serve as before.

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.