CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
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.
CITRUS CHICKEN
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.
LEMON GINGER CHICKEN
Easy recipe, exotic flavors! Delicious served alongside stir-fried veggies or fried rice.
Provided by Jo Anne Sugimoto
Categories Chicken
Number Of Ingredients 9
Steps:
- 1. Finely shred the peel from the lemon and also juice the lemon.
- 2. In a bowl, combine the lemon peel, ginger and salt.
- 3. In another bowl, combine lemon juice, honey, soy sauce and 2 Tbsp. water.
- 4. Rub the lemon peel mixture over the chicken pieces. Let stand for an hour.
- 5. In a skillet, heat oil over medium-high heat and place chicken pieces in hot oil.
- 6. Cook for about 5 to 7 minutes or until well-browned, turn chicken pieces over and add lemon juice mixture.
- 7. Reduce heat cover and cook for 15 to 20 minutes or longer or until the chicken is fully cooked.
- 8. Transfer chicken pieces to a serving platter. Skim the oil and fat from the juices in the skillet and drizzle the sauce onto the chicken pieces.
- 9. Sprinkle with white toasted sesame seeds and green onions.
- 10. Serves 4.
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, BROCCOLI & SESAME ROAST CHICKEN
Give traditional roast chicken a Chinese-style twist with this zesty recipe
Provided by Jane Hornby
Categories Lunch, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken and lemon chunks in a large roasting tin, season with pepper, then roast for 30 mins until the chicken is turning golden.
- After 25 mins, bring a little water to the boil in a frying pan, add the broccoli, cover and steam for 3 mins until bright green and almost tender, then drain.
- Tuck the broccoli around the chicken, scatter the garlic and ginger over and around the meat, then splash over the lemon juice, soy and honey. Sprinkle with the sesame seeds. Roast for another 15 mins until the chicken is golden and tender, and juices look sticky. Drizzle with sesame oil, then serve the chicken, broccoli and juices with rice.
Nutrition Facts : Calories 340 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.35 milligram of sodium
GARLIC GINGER CHICKEN
Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
Provided by Amanda Cooks & Styles
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- 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 later.
- In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
- In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
- In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
- Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
- Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
- Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!
HONEY LEMON GINGER GLAZED CHICKEN
Tender pieces of chicken glazed in a thick, sweet, sour, and tangy sauce. Perfectly moist and juicy, Honey Lemon Ginger Glazed Chicken is a dish that's sure to get everyone to the dinner table. Asian-inspired dishes like this are not complicated and so much better than take out!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In a large skillet, over medium heat, add a little olive oil and saute the chicken until cooked through. Keeping the chicken pieces in a single layer and not overcrowding the pan is a great way to cook the chicken quickly and evenly. This should take about 5-7 minutes total. Season with salt and pepper.
- While the chicken is cooking, whisk together all other ingredients until well combined.
- Remove the cooked chicken from the skillet and set aside.
- Pour the sauce mixture into the skillet, turn the heat to high, and whisk sauce while cooking until thickened. (The sauce should thicken to the consistency of cold maple syrup.)
- Add the chicken back to the skillet and stir to combine and coat with the sauce. Keeping the heat high, and the chicken in a single layer - at least as much as possible - stir the chicken, cooking on all sides. The sauce will stick to the chicken and caramelize. This will take about 3-4 minutes.
- Remove from skillet to serving plate. Garnish with sesame seeds, and freshly sliced Thai chilies. (Optional) Serve immediately.
Nutrition Facts : Calories 228 kcal, Carbohydrate 51 g, Protein 1 g, Fat 3 g, Sodium 402 mg, Sugar 46 g, ServingSize 1 serving
ASPARAGUS & CHICKEN SALAD WITH SESAME GINGER DRESSING
Here's a perfect spring salad that celebrates fresh asparagus and chives. You will love the tangy, sesame ginger dressing.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 28
Steps:
- Cut chicken breasts into strips (6-8 pieces per breast). Place in shallow bowl. Add sesame oil, minced garlic, rice vinegar and tamari and turn pieces to coat. Marinate 1 hour in the refrigerator.
- Trim tough ends from asparagus. Heat 1 tsp (5 mL) oil in non-stick skillet over medium-high heat. Add asparagus and sauté approximately five minutes until tender crisp. Roll the spears in the pan to coat with oil and encourage even cooking on all sides. Set aside to cool. Slice on an angle into ½ inch (1.25 cm) pieces.
- Heat another teaspoon (5 mL) oil in pan asparagus was sautéed in. Add chicken strips and cook until lightly browned and cooked through (165°F (74°C)) - about 5 minutes per side. Pour over any remaining marinade during cooking. Boil and set aside to cool.
- Shred romaine lettuce and cabbage and add to large salad bowl. Top with the grated carrot and slivers of orange pepper.
- To make the dressing, measure sunflower oil, rice vinegar, water, ground ginger, garlic, ketchup, honey, lemon juice, freshly ground black pepper, sesame oil, sesame seeds and tamari into a blender or food processor. Process until smooth.
- To serve, pile romaine salad high in centre of dinner plate. Garnish with sliced green onions and a few chive sprigs. Serve with sesame ginger dressing.
Nutrition Facts :
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 GRILLED CHICKEN BREASTS
Steps:
- Gather the ingredients.
- To make the marinade, in a large plastic zip top bag, combine the soy sauce , garlic, vinegar, honey, ginger, onions, sesame oil, and sesame seeds.
- Add the chicken breasts, squeeze any excess air out of the bag and seal tightly. Transfer the bag to the refrigerator for 30 to 60 minutes.
- Remove chicken from the fridge 20 minutes before you're going to start cooking. Prepare a grill or grill pan by coating it with a bit of cooking oil; heat to high.
- Remove chicken from the marinade. Grill 6 minutes per side, until tender and fully cooked. Garnish with cilantro leaves and serve.
Nutrition Facts : Calories 406 kcal, Carbohydrate 13 g, Cholesterol 145 mg, Fiber 1 g, Protein 56 g, SaturatedFat 3 g, Sodium 1881 mg, Sugar 9 g, Fat 13 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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