Lemon Ginger Fried Chicken Recipes

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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

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.

STIR-FRIED LEMON CHICKEN



Stir-Fried Lemon Chicken image

Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
1/4 teaspoon plus 1/8 teaspoon ground ginger, divided
4 teaspoons soy sauce
1 tablespoon sherry or chicken broth
1 tablespoon lemon juice
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1-1/2 teaspoons grated lemon zest
6 tablespoons vegetable oil, divided
1-1/4 cups uncooked long grain rice
2-1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium green pepper, cut into 1/4-inch strips
2 green onions, sliced

Steps:

  • In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.

Nutrition Facts : Calories 615 calories, Fat 25g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

LEMON GINGER CHICKEN STIR FRY



Lemon Ginger Chicken Stir Fry image

From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h11m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast, cut into 1-inch strips
1/4 teaspoon fresh ground black pepper
1 teaspoon canola oil
3/4 cup thinly sliced onion
2 tablespoons minced peeled fresh ginger, divided
1 teaspoon dark sesame oil
2 cups julienne-cut yellow squash
1 cup red bell pepper, strips
1 tablespoon grated fresh lemon rind
1 tablespoon minced fresh garlic
3 tablespoons honey
3 tablespoons low sodium soy sauce
3 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons cornstarch
3 cups hot cooked jasmine rice (seasoned to preference)

Steps:

  • Sprinkle chicken with black pepper.
  • Let the canola oil get heated in a large nonstick skillet over medium-high heat.
  • Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
  • Remove from pan and keep warm.
  • Add sesame oil to skillet and heat over medium-high heat.
  • Add in squash and bell pepper; stirfry for 3 mintues.
  • In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
  • Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
  • Serve with rice.

Nutrition Facts : Calories 373.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 540, Carbohydrate 52.8, Fiber 3.6, Sugar 17.6, Protein 31.3

LEMON GINGER FRIED CHICKEN



Lemon Ginger Fried Chicken image

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

Provided by dicentra

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 teaspoon grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4 1/2 ounces all-purpose flour (about 1 cup)
2 teaspoons ground ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup peanut oil
1/4 cup reduced-sodium fat-free chicken broth
2 tablespoons brown sugar
1 lemon, thinly sliced

Steps:

  • Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
  • Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade.
  • Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.
  • Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan.
  • Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°.
  • Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture.
  • Discard remaining flour mixture.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once.
  • Arrange chicken in single layer in a shallow roasting pan. Discard remaining oil in pan. Combine broth and reserved marinade in a small bowl; pour broth mixture into pan.
  • Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.

Nutrition Facts : Calories 511.9, Fat 27.8, SaturatedFat 6.3, Cholesterol 92.2, Sodium 530.6, Carbohydrate 41.2, Fiber 2.9, Sugar 8.3, Protein 26.9

STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI



Stir Fried Chicken With Lemon Grass, Ginger, and Chili image

Make and share this Stir Fried Chicken With Lemon Grass, Ginger, and Chili recipe from Food.com.

Provided by morgainegeiser

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
2 brown onions, roughly chopped
4 garlic cloves, finely chopped
fresh ginger, finely grated
3 stems lemongrass, white part only, finely sliced
2 teaspoons green chili peppers, chopped
1 lb chicken thigh fillet, thinly sliced
2 teaspoons sugar
1 tablespoon fish sauce
mint (to garnish)

Steps:

  • Heat oil in a heavy based frying pan or wok.
  • Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden.
  • Take care not to burn the mixture or it will become bitter.
  • Increase heat to high; when the pan is very hot, add the chicken and toss well.
  • Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.
  • Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.

Nutrition Facts : Calories 232, Fat 11.3, SaturatedFat 2, Cholesterol 94.2, Sodium 453.8, Carbohydrate 8.5, Fiber 1, Sugar 4.7, Protein 23.4

LEMON GINGER FRIED CHICKEN



Lemon Ginger Fried Chicken image

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

Provided by dicentra

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 teaspoon grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4 1/2 ounces all-purpose flour (about 1 cup)
2 teaspoons ground ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup peanut oil
1/4 cup reduced-sodium fat-free chicken broth
2 tablespoons brown sugar
1 lemon, thinly sliced

Steps:

  • Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
  • Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade.
  • Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken.
  • Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan.
  • Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°.
  • Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture.
  • Discard remaining flour mixture.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once.
  • Arrange chicken in single layer in a shallow roasting pan. Discard remaining oil in pan. Combine broth and reserved marinade in a small bowl; pour broth mixture into pan.
  • Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.

Nutrition Facts : Calories 511.9, Fat 27.8, SaturatedFat 6.3, Cholesterol 92.2, Sodium 530.6, Carbohydrate 41.2, Fiber 2.9, Sugar 8.3, Protein 26.9

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