BAKED SESAME GINGER CHICKEN
This DELICIOUS baked Sesame Ginger Chicken is making a comeback. With only 5 minutes of prep time, you'll have a healthy dinner in the oven. What are you waiting for?
Provided by Kristen Stevens
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper
- Place the chicken in a medium-sized bowl and toss with the sesame oil. In a small bowl, combine all the remaining ingredients. Sprinkle over the chicken and toss to coat.
- Place chicken on the prepared baking sheet, skin-side up, and bake for 45 minutes, or until the top is brown and crispy, and the chicken is no longer pink inside.
- Get ready to lick your fingers!
Nutrition Facts : ServingSize 2 pieces of sesame ginger baked chicken, Calories 312 kcal, Carbohydrate 8 g, Protein 27 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 741 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g
GINGERED CHICKEN PATTIES
Mix your chicken with Asian flavours, roll into mini burgers and serve with noodles for one of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
- Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
- Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.
Nutrition Facts : Calories 567 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 2.5 milligram of sodium
SESAME GINGER CHICKEN
Steps:
- For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.
SESAME GINGER CHICKEN
Why grill plain chicken breasts when a simple ginger-honey basting sauce can make them extra special? This tempting chicken is a wonderful summer main dish since it's quick and light. We love it. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 528mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.
SIMPLE SESAME GINGER CHICKEN
This is a quick way to flavor chicken; because it's thick, you can baste instead of having to marinate. I suggested a couple of different ways to prepare this.
Provided by ChrisMc
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend the soy sauce, honey, sesame seeds, and ginger well.
- Baste the chicken breasts and broil or grill 5-8 minutes on each side, brushing frequently with sauce.
- Alternately, cube the chicken and baste/marinate in the sauce, then fry in very hot oil and serve with vegetables over rice as a stir-fry.
BEST CHICKEN PATTIES
Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
- Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
- Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g
GINGER CHICKEN BURGERS WITH SESAME SLAW
This chicken burger gets an Asian-flavor twist with ginger and garlic. It's topped off with a fabulous coleslaw. If you like, serve the coleslaw as a side for grilled items, like chicken breasts, fish fillets or chops.-Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Crumble chicken into a small bowl. Sprinkle with ginger, garlic and salt; mix well. Shape into two patties. , Broil 4-6 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. , In a large bowl, combine the coleslaw mix, onion, salad dressing, mayonnaise and sesame seeds. Serve burgers on buns with coleslaw.
Nutrition Facts : Calories 398 calories, Fat 21g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 985mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.
CHICKEN PATTIES WITH GINGER AND SESAME SEEDS
This is a recipe from one of Madhur Jaffrey's books. I was looking for a different way to get my husband to eat lean meats and this worked (even though he did still put it on a bun). I served it with rice and Korean dipping sauce and it was yummy--no leftovers and even the kids ate some!!!!!
Provided by Zetty66
Categories Chicken
Time 20m
Yield 1 pattie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the scallions crosswise into thin rounds, including some of the green. Peel and mince the garlic and finely grate the ginger.
- Put the chicken in a bowl and mix with the scallion, garlic, ginger, sesame seeds, sesame oil, soy sauce, pepper, and chili powder.
- Shape the mixture into 6 patties.
- Lightly oil a non-stick frying pan and cook until done, turning once. Recipe states these can also be grilled.
- Serve with Korean dipping sauce.
- NOTE: My patties were a bit soft so I did add a small amount of bread crumbs to help them hold their shape.
CHICKEN PATTIES
This recipe is a great way to use up leftover chicken. I've even used canned chicken, as long as it's drained well. I usually serve the patties with flavored rice, a vegetable and salad.-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.
Nutrition Facts :
GRILLED CHICKEN WITH CHILLI & SESAME SEEDS
Flavour grilled chicken strips with Thai chilli sauce, ginger and honey and serve with broccoli for this speedy meal for two
Provided by Jennifer Joyce
Categories Main course
Time 20m
Number Of Ingredients 8
Steps:
- Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
- While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks - wait until it is grilled on one side first before brushing, or it will burn.
- Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.
Nutrition Facts : Calories 303 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
SESAME ENCRUSTED CHICKEN BREASTS WITH GINGER-SOY SAUCE
Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!
Provided by Sharon123
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side.
- Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through.
- For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
- If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
- Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!
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