Soy Ginger Chicken Recipes

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STICKY GINGER SOY GLAZED CHICKEN



Sticky Ginger Soy Glazed Chicken image

Sticky Ginger Soy Glazed Chicken features and simple marinade that turns into a sticky and delicious glaze.

Provided by Beth - Budget Bytes

Time 1h

Number Of Ingredients 10

1/4 cup brown sugar ($0.16)
3 Tbsp soy sauce ($0.26)
2 cloves garlic ($0.16)
1 Tbsp fresh ginger, grated ($0.05)
Freshly cracked pepper ($0.05)
1 Tbsp cooking oil ($0.04)
8 boneless, skinless chicken thighs (about 1.75 lbs total) ($7.10)
1/2 Tbsp cooking oil ($0.02)
2 green onions ($0.17)
1 tsp sesame seeds ($0.07)

Steps:

  • Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
  • When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
  • Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

Nutrition Facts : ServingSize 1 Serving, Calories 191.48 kcal, Carbohydrate 7.78 g, Protein 17.59 g, Fat 10.38 g, Fiber 0.23 g, Sodium 596.44 mg

GRILLED CHICKEN BREAST WITH GINGER AND SOY



Grilled Chicken Breast with Ginger and Soy image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 cups soy sauce
1/2 cup extra-virgin olive oil
1/4 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
2 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts, pounded thin

Steps:

  • Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
  • Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
  • Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

INDONESIAN GINGER CHICKEN



Indonesian Ginger Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

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.

SOY-GINGER CHICKEN



Soy-Ginger Chicken image

Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that's brightened with brown sugar, balsamic vinegar and coriander. -Kael Harvey, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
4 chicken drumsticks (about 1 pound), skin removed
2 medium carrots, sliced
4 green onions, thinly sliced
1/3 cup soy sauce
2 tablespoons brown sugar
1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice and minced fresh cilantro

Steps:

  • Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

Nutrition Facts : Calories 346 calories, Fat 12g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1362mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.

GINGER CHICKEN



Ginger Chicken image

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 18

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

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.

Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

SOY SAUCE CHICKEN



Soy Sauce Chicken image

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.

Provided by Too Hot Tamale

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 cup white sugar
1 cup soy sauce
1 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions

Steps:

  • Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
  • Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
  • Place chicken on a platter and sprinkle with chopped green onions.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g

SOY-GINGER CHICKEN WITH GREENS



Soy-Ginger Chicken With Greens image

I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1 tablespoon seasoned rice vinegar
Salt to taste
1 garlic clove, minced or puréed
2 teaspoons minced fresh ginger
1/4 cup plus 2 tablespoons grapeseed oil or sunflower oil
1 tablespoon dark sesame oil
1 to 2 serrano or Thai green chiles, minced (to taste), or 1/8 to 1/4 teaspoon cayenne
2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
Salt and freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons chopped cilantro
4 cups wild arugula or salad mix, rinsed and spun dry

Steps:

  • In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
  • Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
  • Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
  • Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 515 milligrams, Sugar 2 grams, TransFat 0 grams

EASY GARLIC GINGER CHICKEN



Easy Garlic Ginger Chicken image

Light and flavorful!

Provided by Susan McFadden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced

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.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g

SLOW COOKER SOY-GINGER CHICKEN



Slow Cooker Soy-Ginger Chicken image

Take it easy: Let your slow cooker or oven work its magic on this flavorful chicken dinner in a tasty soy-ginger sauce.

Provided by Martha Stewart

Categories     Chicken Thigh Recipes

Time 6h30m

Number Of Ingredients 13

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
1 tablespoon cornstarch
2 medium carrots, thinly sliced crosswise
Cooked white rice, for serving

Steps:

  • In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
  • In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
  • Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).

SOY-GINGER CHICKEN



Soy-Ginger Chicken image

FLAVOR BOOSTER Chicken thighs and drumsticks are not as lean as breast meat, but they have great flavor and stay juicy when cooked by long and slow methods such as braising. Here, they are braised in an oil-free liquid seasoned with soy sauce, brown sugar, fresh ginger, garlic, cilantro, balsamic vinegar, scallions, and ground spices.

Yield serves 4

Number Of Ingredients 14

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, coarsely chopped, plus whole leaves for garnish
1 piece fresh ginger (about 2 inches), peeled and cut into thin strips
5 scallions, trimmed and thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 cup plus 1 tablespoon water
1 tablespoon cornstarch
Cooked rice, for serving (optional)

Steps:

  • Preheat oven to 350°F. In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, the vinegar, coriander, and pepper. Add chicken and carrots; toss to coat, then stir in 1 cup water. Cover pot and transfer to oven; cook until chicken is tender, about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.
  • In a 2-cup glass measuring cup or small bowl, whisk cornstarch with remaining 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. Stir mixture into pot to combine.
  • Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining 1/2 cup scallions.
  • (Per Serving)(without rice)
  • Calories: 269
  • Fat: 8.5g (2.3g Saturated Fat)
  • Protein: 29.5g
  • Carbohydrates: 18.5g
  • Fiber: 2.1g

GLAZED GINGER-SOY CHICKEN



Glazed Ginger-Soy Chicken image

Chinese-inspired glazed chicken from Fine Cooking magazine, will have you happily licking your fingers.

Provided by Mrs. Grosh

Categories     Chicken Breast

Time 58m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup hoisin sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1 (3 -4 lb) roasting chickens, cut into pieces or 3 1/2 lbs chicken pieces
fresh ground black pepper

Steps:

  • Set a rack at the highest oven position and heat the oven to 400°F
  • In a small, shallow bowl, whisk the hoisin sauce, vinegar, soy sauce, garlic, and ginger.
  • Dredge each chicken piece in the glaze, coating completely.
  • Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with pepper.
  • Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes.
  • Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
  • Broil, basting the chicken and rotating the pan for even browning, until the chicken is shiny and well browned, about 8 minutes.
  • Drizzle the chicken with the pan drippings before serving.

Nutrition Facts : Calories 517.1, Fat 35.4, SaturatedFat 10.1, Cholesterol 160.9, Sodium 910.8, Carbohydrate 8, Fiber 0.6, Sugar 4.5, Protein 39.2

CROCK POT SOY GINGER CHICKEN



Crock Pot Soy Ginger Chicken image

This is wonderful served with rice, garnished with a cilantro sprig and some chopped scallions! From the food section of the Houston Chronicle. Drumsticks and thighs hold up to long, slow cooking without drying out. If you prefer, you can substitute all thighs or all drumsticks for the combination. This is also good with pasta such as linguine or fettuccine instead of the rice. Either way, there will be plenty of yummy sauce to go around!

Provided by Leslie in Texas

Categories     Chicken Thigh & Leg

Time 6h25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup soy sauce (can use light)
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece gingerroot, peeled and cut into thin strips (about 2 inches long)
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/4 teaspoon fresh ground pepper
4 skinless chicken drumsticks
4 skinless chicken thighs
2 medium carrots, peeled and thinly sliced crosswise
1 tablespoon cornstarch

Steps:

  • In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
  • Add chicken and carrots and toss to coat.
  • Cover and cook on low until chicken is tender, about 6 hours.
  • Using a large spoon, skim off and discard any fat from surface of cooking liquid.
  • In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of water.
  • Ladle 1 cup cooking liquid into measuring cup;whisk to combine.
  • Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute.
  • With slow cooker turned off, stir in cornstarch mixture.
  • Serve chicken with white rice, if desired, garnishing with cilantro spring and chopped scallions.

Nutrition Facts : Calories 237.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 105, Sodium 2153.9, Carbohydrate 16.5, Fiber 2, Sugar 9.1, Protein 31.1

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From sbs.com.au


3,178 EASY AND TASTY SOY GINGER CHICKEN RECIPES BY HOME COOKS
3,178 homemade recipes for soy ginger chicken from the biggest global cooking community! See recipes for Japanese style fried chicken with Soy sauce, ginger and garlic too.
From cookpad.com


GINGER SOY CHICKEN - RECIPEMAGIK
2021-03-10 How to Make Ginger Soy Chicken Breasts? Coat chicken: Coat chicken in flour, Salt, and Pepper. Saute Ginger & Garlic: In a pan heat some oil and saute minced ginger and garlic until aromatic. Make Sauce: In the same pan add Soy Sauce, Tomato Ketchup, Rice Wine Vinegar, Worcestershire Sauce, and Honey.Let it come to a slow boil. Add some water and let …
From recipemagik.com


SOY-GINGER CHICKEN RECIPE - DELISH.COM
2008-01-01 In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat.
From delish.com


SOY GINGER CHICKEN RECIPE » SIMONE JONES TYNER
Add the onions, ginger, garlic, soy sauce, and honey to a gallon-sized storage bag. Seal the bag and swish around until all ingredients are combined. Add chicken to the bag and seal.
From simonejonestyner.com


SWEET GINGER SOY CHICKEN – RECIPE WONDERLAND
Next, in a medium bowl, mix together soy sauce, grated ginger, honey, garlic powder, and pepper (no salt). Set aside. In a large skillet, over medium-high, heat both oils and sear chicken chunks for about 5 minutes. Then, flip and sear for about 4 to 5 more minutes until golden brown, or until cooked all the way through.
From recipewonderland.com


EXTRA CRISPY GINGER SOY SAUCE FRIED CHICKEN - MOCHI MOMMY
2021-05-17 Instructions. In a large bowl, mix soy sauce, garlic, ginger, green onion, egg, and buttermilk (if using). Put chicken in bowl and toss to thoroughly coat in the marinade. Cover and chill in the fridge for at least 30 minutes (or as long as overnight). In a separate bowl, whisk flour, cornstarch, and baking powder.
From mochimommy.com


GINGER SOY CHICKEN (ONE SKILLET) • DOMESTIC SUPERHERO
2020-08-25 Season tops and bottoms of chicken with salt and pepper. In a large skillet over medium heat, add the olive oil, then the chicken thighs. Cook about 5 minutes and then flip to opposite side, cooking 4-5 more minutes or until cooked through.
From domesticsuperhero.com


SPICY CHILI SOY GINGER CHICKEN - YOUTUBE
Follow along to make this recipe at home. #chickenrecipe #chickendinner #chickenmeals. A whole chicken, nice and crispy, in 22 minutes! Follow along to make this recipe at home. #chickenrecipe # ...
From youtube.com


SOY-GINGER BAKED CHICKEN THIGHS - FAMILYSTYLE FOOD
2021-10-13 Whisk together the soy sauce, ginger, lemon juice, garlic and cayenne in a small bowl. Pour the sauce over the thighs, turning them to coat both sides, then turn skin-side up. Chicken can marinate up to 24 hours ahead in the refrigerator before baking. Bake 30-35 minutes, until the skin is puffed and golden brown.
From familystylefood.com


ASIAN GRILLED CHICKEN - CLEAN & DELICIOUS
Sticky, sweet & spicy grilled Asian chicken with a flavorful soy ginger glaze. This Asian chicken marinade will infuse your chicken with so much flavor! Sticky, sweet & spicy Asian grilled chicken with a flavorful soy-ginger glaze. ... Chicken breast – For this recipe, I used 8 boneless, skinless chicken breasts. Feel free to use boneless ...
From cleananddelicious.com


SOY-GINGER CHICKEN RECIPE - RECIPES.NET
2022-03-25 Instructions. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, half a cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low for about 6 hours until chicken is tender.
From recipes.net


ONE PAN GINGER CHICKEN AND RICE - SIMPLY DELICIOUS
2021-09-02 Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down. Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside. In the same pan, add the ginger and garlic and cook for 30 seconds.
From simply-delicious-food.com


GARLIC GINGER CHICKEN - AMANDA COOKS & STYLES
2020-05-13 How to make Garlic Ginger Chicken: In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water. Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for ...
From amandacooksandstyles.com


INSTANT POT SOY GINGER CHICKEN - SWEET PEAS AND SAFFRON
2021-04-15 Instructions. Assemble- In the stainless steel insert of your Instant Pot, stir together the soy sauce, water, brown sugar, ginger, garlic and sesame oil. Stir until the sugar is dissolved, then add the chicken breasts and turn to coat. Cook- Place the lid on the Instant Pot and set the steam release handle to the 'sealing' position.
From sweetpeasandsaffron.com


GINGER SOY GRILLED CHICKEN RECIPE (ONLY 3 INGREDIENTS)
2013-06-24 Set aside 1/2 the marinade in a small bowl (cover until ready to use). Marinate chicken in 1/2 the marinade for 30 minutes to one hour. Note: I like to take a large ziplock bag and roll the sides down. I’ll put the bag in a large bowl (see photos above), add the chicken, and pour the marinade over the chicken breasts.
From thechiclife.com


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