Garlic Ginger Chicken For Two Food

GARLIC GINGER CHICKEN

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!

GARLIC GINGER CHICKEN FOR TWO

Steps:

• Use one tablespoon of the olive oil to saute the chicken breast over medium heat until brown, set aside.
• Add second tablespoon of olive oil, butter, garlic and spices and sauté until fragrant.
• Add lemon juice and stir until mixed.
• Add reserved chicken, brown sugar and enough water or wine to create a sauce with the spices and sugar.
• Simmer about 10 minutes, turning once, until the flavors begin to penetrate the meat. Add more water as needed.

HONEY GINGER GARLIC CHICKEN

Steps:

• Layer the chicken in the bottom of a 5 - 6 qt slow cooker.
• In a bowl, whisk together honey, soy sauce, preserves, hoisin sauce, oil, garlic, ginger, onion and red pepper flakes. Pour over chicken. Cover slow cooker and cook on low 4-5 hours.
• Using tongs or a slotted spoon or skimmer, remove chicken from sauce to a plate. Transfer sauce to a medium saucepan over medium-high heat and allow to reduce slightly.
• Meanwhile, using two forks, shred chicken, discarding bones and cartilage as you go.
• When the chicken is shredded, whisk the cornstarch into the cold water. Add to the sauce and simmer until thickened. Add chicken and stir to coat chicken well. Garnish with sliced scallions and sesame seeds; serve over steamed white rice.

EASY GARLIC GINGER CHICKEN

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.

GARLIC GINGER CHICKEN MARINADE!

Steps:

• Mix all ingredients in food processor until a little chunky.
• Rub over baked chicken, on chicken drumsticks, any chicken.
• Enjoy!

GINGER CHICKEN

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.

ROSEMARY GARLIC AND GINGER CHICKEN BREASTS

Steps:

• In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
• Add chicken and marinate as little as 30 min or as long as possible.
• When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
• Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
• Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).