LIME GINGER CHICKEN
I find it very relaxing to spend a morning or afternoon in my kitchen trying new recipes. This recipe is one of my favorites-it won first prize in a statewide contest! The salsa is a fun and zippy addition.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.
Nutrition Facts : Calories 250 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 80mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
GARLIC CILANTRO LIME RICE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
SLOW-COOKER LIME GARLIC CHICKEN WITH RICE
Think light! Delicate citrus chicken and rice is light on fat and high on flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley.
- Cover and cook on Low heat setting 8 to 10 hours. During last 15 minutes of cooking, stir in rice.
- Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remaining juices over chicken. Garnish with parsley.
Nutrition Facts : Calories 215, Carbohydrate 17 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 320 mg
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-LIME CHICKEN WITH COCONUT RICE
Chicken breast chunks are marinated in ginger and lime, stir fried with sesame oil and honey, then served with coconut rice. A simple recipe with not too many ingredients, but the taste is an eye-opener!
Provided by RuggerDucky
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
- In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
- Serve hot with the coconut rice on the side.
Nutrition Facts : Calories 660.4 calories, Carbohydrate 53 g, Cholesterol 103.9 mg, Fat 31.2 g, Fiber 3.1 g, Protein 43.8 g, SaturatedFat 21.9 g, Sodium 117.5 mg, Sugar 7.1 g
GINGER-LIME CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
HONEY GARLIC CHILE BURGERS WITH MANGO SLAW
My local butcher in Southampton, New York makes a garlic chile chicken sausage with traditional Thai ingredients that I love. So, I wanted to make my own version of that, but in burger form! I love the fresh flavor of this burger. The cool, crisp cabbage and sweetness of the mango in the slaw pair perfectly with spicy chile garlic paste and the salty umami flavor of the fish sauce in the patty. Every bite is better than the last!
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
- Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
- For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
- For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
- Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.
ONE-POT CHICKEN AND RICE WITH GINGER
This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It's both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they're there.
Provided by Yasmin Fahr
Categories dinner, grains and rice, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It's OK if the pieces of chicken don't all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.
- Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.
- Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.
JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO
Make and share this Jasmine Rice With Garlic, Ginger, and Cilantro recipe from Food.com.
Provided by Annacia
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place rice in large sieve; rinse under cold running water until water runs clear.
- Drain.
- Heat oil in heavy large saucepan over medium-high heat.
- Add ginger and garlic; stir until fragrant, about 30 seconds.
- Add rice and stir 3 minutes.
- Stir in broth and salt.
- Sprinkle cilantro over.
- Bring to boil.
- Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
- Fluff rice with fork.
- Transfer to bowl and serve.
Nutrition Facts : Calories 329.4, Fat 6.3, SaturatedFat 1, Sodium 265.8, Carbohydrate 59.6, Fiber 2.2, Sugar 0.3, Protein 7.7
CHICKEN WITH GARLIC-CHILI-GINGER SAUCE
The leftovers are even better: re-heat the rice and chicken in the broth like a soup, heap on a generous amount of cilantro, basil, and scallions. A good one from NYTime's.
Provided by gailanng
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut each chicken breast in half crosswise and season with salt and pepper.
- Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
- Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
- In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
- When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.
Nutrition Facts : Calories 249.3, Fat 4.8, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1888.5, Carbohydrate 17.8, Fiber 2.4, Sugar 10.8, Protein 33.5
GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
BAKED LIME GINGER CHICKEN WITH GARLIC RICE
Categories Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a broiler pan with foil. In a large shallow dish, combine the lime juice, lime zest, salt, black pepper and red pepper flakes. Add the chicken and toss well with the marinade. In a medium saucepan, warm the oil with the butter over medium heat until the butter melts. Add garlic and ginger and cook the mixture, stirring frequently, about 5 minutes. Remove from heat and set aside. Place the bread crumbs in a large shallow dish. Toss the chicken in the bread crumbs until evenly coated and place on prepared pan. Drizzle the chicken with 3 tablespoons of the garlic-ginger mixture and bake in oven for 45 minutes or until chicken is cooked through. Meanwhile, retun the saucepan with the remaining garlic-ginger mixture to medium-high heat. Add the rice and saute until lightly coated with oil, 1-2 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low, cover and simmer until the rice is tender and all liquid is absorbed, about 20 minutes. When the chicken is done, pour any pan juices from the boiler pan (after separating them from the fat) into the cooked rice. Serve the chicken over the rice.
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