EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
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
GINGER CHICKEN
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
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
YAKITORI CHICKEN WITH GINGER, GARLIC AND SOY SAUCE
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
Steps:
- Cut chicken into one-inch pieces and place in a shallow dish.
- In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
- If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
SWEET GINGER CHICKEN LIVER
Not sure where the idea came from but I tried this out on my girlfriend who never ate chicken liver and she liked it. Toasted sesame seed, caramelized ketchup and ginger thickened and coating browned floured chicken livers. I used Tamari soy sauce low sodium
Provided by Joe Ratner AKA 8415
Categories Chicken Livers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy pan ( cast iron recommended) place enough oil to fully cover a chicken liver. Approximately 1 1/2 inch. Heat on medium to medium low heat to 350 degrees.
- Place flour 1 TBS ginger and white pepper in a bowl and mix thoroughly.
- Dredge livers in flour mixture and place in hot oil and cook until cooked through. Turn if necessary. Drain on paper towels or draining rags. When all livers are cooked keep warm in oven.
- Heat 1 Tsp oil in sauce pan until warm and put ketchup ginger sesame seed and soy sauce and heat until sauce thickens.
- Add fried liver and heat through. Serve on a bed of jasmine rice with an Asian vegetable stir fry.
Nutrition Facts : Calories 178.2, Fat 4.9, SaturatedFat 1.4, Cholesterol 261.6, Sodium 520.3, Carbohydrate 18.5, Fiber 1.2, Sugar 6.3, Protein 15.2
MINT GINGER CHICKEN LIVER
Make and share this Mint Ginger Chicken Liver recipe from Food.com.
Provided by Pooja Kanal
Categories One Dish Meal
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl add the liver, olive oil, mint leaves and ginger.
- Allow to marinate in a refrigerator for about 20 to 30 mins.
- Remove from the refrigerator and add salt as per taste (Avoid adding salt while marinating as it dries the liver).
- Heat a skillet and add the marinated liver along with the marinade and cook on medium heat till the liver turns light pink from a dark maroonish hue.
- garnish with fresh mint leaves and serve with multi-grain bread or a stand alone appetizer.
Nutrition Facts : Calories 153.7, Fat 10, SaturatedFat 2, Cholesterol 215.6, Sodium 46.9, Carbohydrate 4.7, Fiber 1, Sugar 0.2, Protein 11.2
SWEET-AND-SOUR CHICKEN LIVERS
My children didn't like liver but I knew it was good for them so I decided to hide it by substituting chicken livers in a sweet-and-sour pork recipe. My kids loved it...and they never knew the difference!-Diane Murdock, Charlotte Courthouse, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, saute chicken livers in oil for 8-10 minutes or until juices run clear. Add green peppers, pineapple and salt; saute until peppers are tender. Meanwhile, in a saucepan, combine sugar, cornstarch, broth, vinegar and soy sauce until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken livers. Serve over rice.
Nutrition Facts :
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