Pregnant Honey Ginger Chicken Recipes

INDONESIAN GINGER CHICKEN

Indonesian Ginger Chicken image

Provided by Ina Garten

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

PREGNANT HONEY GINGER CHICKEN

Pregnant Honey Ginger Chicken image

My ex's mother gave me this recipe when I was pregnant, it was a weekly meal for me, 'specially because it curbed my morning sickness. Very simple, five ingredients. I don't think theres another recipe on this site just like it, from what I've seen, so I'm posting.

Provided by Caida

Categories Chicken

Time 2h

Yield 6 thighs, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup soy sauce
1 cup honey
1/4 cup minced or crushed ginger
1/4 cup minced garlic
6 chicken thighs

Steps:

Whisk together honey and soy sauce, stirring in the garlic and ginger until blended (honey may settle to the bottom, no worries.).
Pour over thighs in a 9X13 pan, or if you prefer white meat, chicken breast tenders and marinate, one hour for lighter flavour, more for a stronger flavour.
Pop into a preheated oven at 400F for 20 minutes, flipping over halfway and continuing for another 20 minutes. (You can choose to leave some marinade in the pan while cooking, I liked using it for dipping afterwards.).
Cooking times are approximate, so make sure you use a thermometer!
Serve with brown rice, and california blend veggies.

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

Stir-Fried Honey-Ginger Chicken with Peppers image

Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving

Steps:

In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g

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