HONEY LEMON GINGER GLAZED CHICKEN
Tender pieces of chicken glazed in a thick, sweet, sour, and tangy sauce. Perfectly moist and juicy, Honey Lemon Ginger Glazed Chicken is a dish that's sure to get everyone to the dinner table. Asian-inspired dishes like this are not complicated and so much better than take out!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In a large skillet, over medium heat, add a little olive oil and saute the chicken until cooked through. Keeping the chicken pieces in a single layer and not overcrowding the pan is a great way to cook the chicken quickly and evenly. This should take about 5-7 minutes total. Season with salt and pepper.
- While the chicken is cooking, whisk together all other ingredients until well combined.
- Remove the cooked chicken from the skillet and set aside.
- Pour the sauce mixture into the skillet, turn the heat to high, and whisk sauce while cooking until thickened. (The sauce should thicken to the consistency of cold maple syrup.)
- Add the chicken back to the skillet and stir to combine and coat with the sauce. Keeping the heat high, and the chicken in a single layer - at least as much as possible - stir the chicken, cooking on all sides. The sauce will stick to the chicken and caramelize. This will take about 3-4 minutes.
- Remove from skillet to serving plate. Garnish with sesame seeds, and freshly sliced Thai chilies. (Optional) Serve immediately.
Nutrition Facts : Calories 228 kcal, Carbohydrate 51 g, Protein 1 g, Fat 3 g, Sodium 402 mg, Sugar 46 g, ServingSize 1 serving
LEMON HONEY GINGER CHICKEN
My goal in creating this recipe was to have a chicken recipe that uses the least amount of products possible, and to have a new flavor profile that would be totally amazing and Yom Tov-worthy. Here's a new chicken to add to your Pesach menu and to enjoy all year round. Succulent and full of flavor in each bite. READ MORE
Provided by Recipe By Chanie Nayman
Categories Mains
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Clean chicken pieces and set aside.
- Combine onion, garlic, walnut oil, salt, pepper, and paprika in a small bowl. Pour one-third of the mixture on the bottom of a large Pyrex pan. Lay chicken pieces on top.
- Pour the remaining two-thirds of the mixture on top of the chicken, covering each piece.
- Cover well with foil, place in the oven, and bake for one and 1/2 hours.
- Meanwhile, mix together the lemon juice, ginger, and honey in a small saucepan. Stir over low heat until warm but not boiling. (Alternatively, microwave in a small bowl for 30 seconds, stir, and microwave for another 30 seconds.)
- Spoon over chicken pieces and bake uncovered for half an hour, basting once or twice in the middle.
- Remove from oven, cover, and let sit a few minutes before serving.
WARM LEMON, HONEY, AND GINGER SOOTHER
This tangy infusion was inspired by a combination of Indian, Egyptian, and Costa Rican wisdom for soothing the common cold. Make a pot in the morning when you are not feeling well and drink throughout the day, reheating by the mugful as needed. My husband and I keep these ingredients on hand throughout the winter just because we like it. For children, add a splash of orange juice to cool it down.
Provided by LoveNCyprus
Categories Drinks Recipes Tea Hot
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture and stir well until honey is dissolved. Cover and let steep for 5 minutes. The ginger should sink to the bottom, but may be strained out while pouring into mug.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.4 g, Sodium 8.1 mg, Sugar 17.4 g
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HONEY-GINGER CHICKEN STIR-FRY
When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.
LEMON AND GINGER INFUSED HONEY
Want to ward off a chill? This is to drink on a cold winter afternoon at the first hint of a cold! This mixture will keep for about 2 weeks in the refrigerator. From Vegetarian Times magazine. Cook time is the time it takes to boil a cup of water.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the lemons and ginger in a 1 quart jar and cover with honey. Let it set at least 1-2 hours.
- To serve, stir 2-3 tbls. of the lemon-ginger honey into an 8 oz. cup oc boiling water. Now relax, drink, and rest!
Nutrition Facts : Calories 805.3, Fat 0.5, SaturatedFat 0.1, Sodium 15, Carbohydrate 226.8, Fiber 8.1, Sugar 208.8, Protein 2.7
CHICKEN CUTLETS W/HONEY, LEMON & GINGER SAUCE W/GINGER-HONEY
Chicken Cutlets With Honey, Lemon and Ginger Sauce and Ginger-Honey Walnuts -- From "Taste of Honey" by Marie Simmons.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make Walnuts: Place the oil, ginger and garlic in a small skillet. Slowly heat over medium-low until the garlic sizzles. Add the walnuts and honey. Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or a sheet of aluminum foil. Do not put on paper towels because they will stick.
- To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
- Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
- Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
- Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
- Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
- As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
- Discard the oil in the skillet and let the skillet cool slightly. Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet. Heat and stir over medium-low heat just until the garlic sizzles. Add the lemon juice, chicken broth and honey. Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens. Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.
Nutrition Facts : Calories 545.2, Fat 30, SaturatedFat 4.1, Cholesterol 109, Sodium 537.6, Carbohydrate 29.3, Fiber 1.7, Sugar 13.9, Protein 40.6
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- In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
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