Ginger Glazed Chicken Food

HONEY GINGER GLAZED CHICKEN

Steps:

• Heat oil in the wok.
• Add onion and stir-fry until golden.
• Add chicken and stir-fry until browned.
• Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
• Toss to combine.
• Cook until chicken is nicely glazed and heated through.
• Place on serving platter and garnish with cilantro sprigs.

HONEY LEMON GINGER GLAZED CHICKEN

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.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

GLAZED GINGER-SOY CHICKEN

Steps:

• Set a rack at the highest oven position and heat the oven to 400°F
• In a small, shallow bowl, whisk the hoisin sauce, vinegar, soy sauce, garlic, and ginger.
• Dredge each chicken piece in the glaze, coating completely.
• Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with pepper.
• Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes.
• Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
• Broil, basting the chicken and rotating the pan for even browning, until the chicken is shiny and well browned, about 8 minutes.
• Drizzle the chicken with the pan drippings before serving.

GRILLED GINGER GARLIC CHICKEN BREASTS

Steps:

• Flatten the breasts to 1/2" thickness.
• Combine lemon juice, ginger, garlic, oil and cumin.
• Spread over the chicken.
• Marinate for 10 minutes.
• Grill or broil 2-3 minutes each side.
• Season with salt & pepper.