LEMON GINGER CHICKEN STIR FRY
From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chicken with black pepper.
- Let the canola oil get heated in a large nonstick skillet over medium-high heat.
- Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
- Remove from pan and keep warm.
- Add sesame oil to skillet and heat over medium-high heat.
- Add in squash and bell pepper; stirfry for 3 mintues.
- In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
- Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
- Serve with rice.
Nutrition Facts : Calories 373.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 540, Carbohydrate 52.8, Fiber 3.6, Sugar 17.6, Protein 31.3
LEMON GINGER CHICKEN
Make and share this Lemon Ginger Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
- Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
- Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
- Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
- Garnish with parsley and serve.
ROAST CHICKEN WITH ORANGE, LEMON & GINGER
Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. From "Cucina Ebraica" by Joyce Goldstein.
Provided by Chef Kate
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 400°F
- Cut the lemon into quarters.
- Rub the outside of the chicken with one of the lemon quarters then discard.
- In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
- Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
- Place the chicken on a rack in a roasting pan.
- Sprinkle it with salt and pepper.
- In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
- Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
- Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Baste with the citrus juice mixture at least 4 times during cooking.
- Transfer to a serving platter and let rest for 10 to 15 minutes.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
STEAMED CHICKEN WITH LEMONGRASS AND GINGER
Make and share this Steamed Chicken With Lemongrass and Ginger recipe from Food.com.
Provided by MarraMamba
Categories Poultry
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
- Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
- Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
- Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
- Thicken the stock with cornflour and season if necessary.
- To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.
SEPHARDIC ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
"Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic.
Provided by Oolala
Categories Whole Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Rinse chicken and pat dry with paper towels.
- Grate zest from 1 orange and from only 1 of the lemons and reserve it.
- Cut the zested lemon into quarters and rub the outside of the chicken with the lemon quarters and discard them.
- Cut the zested orange into quarters and also cut the other lemon into quarters and reserve them.
- In a small bowl, stir together lemon and orange zests and 1 tablespoons of the grated ginger and rub this mixture evenly inside cavity of the chicken.
- Put the orange and remaining lemon quarters inside body and neck of the chicken and season chicken all over with salt and pepper.
- Place the chicken on a rack set in a shallow roasting pan.
- In a small bowl stir together margarine or oil, citrus juices, honey, and remaining 2 tablespoons of grated ginger.
- Place chicken on the middle rack of the oven and roast for 2 to 2 1/2 hours, or until a meat thermometer inserted in the fleshy part of thigh registers 170 degrees F. and juices run clear.
- Baste with the citrus juice mixture at least 4 times during roasting.
- *If chicken is browning too quickly, tent with foil.
- Transfer to a platter and let rest for 10-15 minutes before carving chicken.
- Garnish with orange sections.
ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
Provided by Joyce Goldstein
Categories Chicken Ginger Rice Appetizer Roast Sauté Passover Rosh Hashanah/Yom Kippur Lemon Orange Fall Kosher Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350ºF.
- Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
- Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
LEMON GINGER CHICKEN
Add a little zest when you serve chicken breasts by using this quick and easy skillet recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
LEMON-GINGER CHICKEN WITH BROCCOLI
A terrific chinese dish from Barbara Fisher of tigersandstrawberries blog. Not sickly sweet just a great balance of flavors
Provided by MarraMamba
Categories Chinese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix chicken with the next five ingredients, and allow to marinate for twenty to forty minutes.
- Heat wok over high heat until a thin thread of smoke rises. Add 3 tablespoons peanut or canola oil (reserve last tablespoon until later) and allow to heat another thirty seconds. Add scallions, ginger, chilies and half of the lemon zest and stir fry for thirty to forty seconds, or until all is fragrant.
- Add marinated chicken, and spread into a single layer on the bottom of the wok, and leave undisturbed for about one minute, or until the chicken browns on that side. Stir fry until the chicken is 2/3 done-in other words, 2/3 of the chicken is white or brown, and the rest is pink. Add half the lemon slices and stir fry for another thirty seconds, then remove chicken and lemon from wok to a clean bowl.
- Add reserved tablespoon of oil to wok, and allow it to heat thirty seconds. Add broccoli and stir fry for thirty seconds, then add wine and lemon juice. Deglaze any browned bits sticking to wok, and add chicken back to wok. Add soy sauce and continue stir frying until chicken is completely cooked. Add other half of lemon zest and slices, and drizzle with sesame oil, and serve over steamed rice.
Nutrition Facts : Calories 219.8, Fat 10.6, SaturatedFat 1.8, Cholesterol 43.9, Sodium 302.3, Carbohydrate 12.8, Fiber 3.4, Sugar 3.2, Protein 20.8
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HONEY LEMON GINGER CHICKEN | THE RECIPE CRITIC
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5/5 (1)Total Time 30 minsCategory Dinner, Main CourseCalories 344 per serving
- In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
- Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.
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- Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 Tbsp. water.
- Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.).
- Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.
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