Honey Ginger Glazed Chicken Recipes

HONEY GINGER GLAZED CHICKEN

Honey Ginger Glazed Chicken image

Easily doubles. Serve with rice or fried rice, and stir-fried or steamed veggies for a complete meal.

Provided by PalatablePastime

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 large onion, cut into wedges
1 lb boneless skinless chicken thighs, cut into 2 inch pieces
6 cloves garlic, thinly sliced
1 tablespoon grated ginger
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon five-spice powder
fresh cilantro stem (for garnish)

Steps:

Heat oil in the wok.
Add onion and stir-fry until golden.
Add chicken and stir-fry until browned.
Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
Toss to combine.
Cook until chicken is nicely glazed and heated through.
Place on serving platter and garnish with cilantro sprigs.

Nutrition Facts : Calories 262, Fat 11.4, SaturatedFat 2.1, Cholesterol 94.4, Sodium 1310.2, Carbohydrate 15.4, Fiber 1, Sugar 10.8, Protein 24.6

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

Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts image

This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )

Provided by French Tart

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large boneless skinless chicken breasts
2 tablespoons honey
1 -2 tablespoon Dijon mustard
4 tablespoons water
2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
2 -4 garlic cloves, peeled & crushed
salt, to taste
fresh ground black pepper, to taste
1/2-1 teaspoon cayenne pepper (optional)

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.

Nutrition Facts : Calories 174.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 180.8, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 25.4

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