GINGER-LIME CHICKEN
Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
GINGER-LIME CHICKEN WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
- Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
- Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 797 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
WEIGHT WATCHERS GRILLED GINGER LIME CHICKEN
Found this on line and it's simple, yummy and only 4 smart points. It calls for boneless, skinless chicken thighs, but I used breasts as that's what I have. It uses a ginger lime marinade and then grilled until done. Watch the grilling though as the honey in the marinade tends to make the chicken burn if you don't watch it closely
Provided by Bonnie G 2
Categories Poultry
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small glass bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, crushed peppers and 2 tablespoons of cilantro. Remove and reserve 2 tablespoons marinade to use for basting when cooking chicken.
- Place chicken in plastic zipper bag and add marinade.
- Squeeze the air from the bag and close it. Place bag of chicken in the refrigerator to marinate for 2-4 hours.
- Grill chicken over medium high heat for 6-8minutes. Flip and brush with reserved marinade. Grill until chicken is cooked through, 6-8 minutes more.
- To serve, place chicken on platter and sprinkle with scallions and remaining cilantro.
TERIYAKI GLAZED CHICKEN
I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. -Kelly Brenneman, Riverdale, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1922mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 3g fiber), Protein 28g protein.
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
GINGER-SOY CHICKEN WINGS
Provided by Giada De Laurentiis
Categories main-dish
Time 9h
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the tamari, ginger, sesame oil, lime zest and juice, and 2 tablespoons water. Place the chicken wings in a resealable plastic bag, pour in the marinade and seal the bag. Toss the wings in the marinade and refrigerate for 8 hours or overnight.
- Preheat the oven to 425 degrees F.
- Line a small rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Pour the chicken and its marinade onto the baking sheet; bake until the wings are cooked through, flipping midway, 25 minutes.
- Preheat the broiler to high. Broil the wings until golden brown and glazed, 3 minutes. Serve sprinkled with the sesame seeds.
GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
STICKY ASIAN GLAZED CHICKEN
Sticky Asian glazed chicken is tender and juicy chicken coated in a sticky-sweet Asian sauce. This meal is ready in just thirty minutes, and the flavor is incredible!
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. Set chicken aside on plate.
- In the skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens. **
- Add chicken back to the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.
Nutrition Facts : Carbohydrate 48 g, Protein 27 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 1395 mg, Fiber 1 g, Sugar 45 g, Calories 357 kcal, ServingSize 1 serving
HONEY-GINGER CHICKEN WINGS
Provided by Food Network
Categories appetizer
Time 9h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
- Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
- Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.
TERIYAKI MARINADE WITH GINGER AND GARLIC
This simple sauce is perfect for grilling, and works equally well with chicken or beef. Feel free to use less garlic if you're not a big garlic fan.
Provided by MAINEGUY1979
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh ginger root, garlic and crushed red pepper flakes. Place in an appropriately sized sealed container with desired type of meat. Shake well to coat. Allow meat to marinate in the mixture at least two hours before cooking.
Nutrition Facts : Calories 29.1 calories, Carbohydrate 5.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0 g, Sodium 722.3 mg, Sugar 3.8 g
GINGER TERIYAKI CHICKEN
A recipe from the back of a label from a can of LaChoy bean sprouts. The original recipe called for either chicken breast or thighs. We prefer chicken thighs and I often make it with whatever vegetables that we have in the fridge. It also called for serving this over crispy rice noodles, but since I am gluten free this was left out.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan.
- Heat to a boil; reduce heat and simmer 5 minutes.
- Heat 1 tablespoon of the oil in large skillet or wok over high heat.
- Cook and stir vegetables about 4 minutes or until crisp-tender.
- Remove from skillet; set aside.
- Pour the remaining 1 tablespoon oil in skillet.
- Cook and stir chicken about 4 minutes or until no longer pink.
- Add cooked vegetables back to skillet.
- Stir in bean sprouts, water chestnuts and prepared sauce; heat through.
- Serve over rice.
Nutrition Facts : Calories 285.7, Fat 16.3, SaturatedFat 4, Cholesterol 63.7, Sodium 985.9, Carbohydrate 19.3, Fiber 2.6, Sugar 12.4, Protein 17.2
GINGER LIME TERIYAKI GLAZED CHICKEN
Easy to make, easy cleanup. This is from the Reynolds Cooking with Foil cookbook. It says to use Reynolds Wrap Release non-stick foil, but if not spray foil with non-stick spray before grilling.
Provided by SarahBeth
Categories Asian
Time 45m
Yield 6 chicken pieces, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
- Spoon half of this marinade of chicken in a baking dish.
- Cover and refrigerate at least one hour, turning twice.
- Poke drainage holes heavy duty foil and set aside.
- Add sugar to remaining marinade to create glaze.
- Heat to boiling on medium high
- Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
- Let glaze cool and reserve 1/2 cup for serving.
- Preheat grill to medium high
- Place foil with holes on grill.
- Drain chicken and discard marinade.
- Brush sesame oil on both sides of chicken and place skin side down on foil.
- Cook chicken 5 minutes on both sides, brushing both sides with glaze.
- Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
- Discard leftover basting glaze.
- Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.
TERIYAKI GLAZED CHICKEN
Make and share this Teriyaki Glazed Chicken recipe from Food.com.
Provided by sheila
Categories Lunch/Snacks
Time 51m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken in a non-stick frying pan. Cook over medium heat until sugar dissolves, about 3 minutes.
- Add chicken, turning chicken occasionally.
- Cook about 45 minutes.
PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE
This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest.
Provided by Sharon123
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl.
- With oiled hands, form into 4 patties.
- Mix together teriyaki glaze and honey in a small bowl.
- In large nonstick fry pan over medium high heat, place 1 tablespoon oil.
- Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done.
- PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows).
- Garnish with additional cilantro and cucumber slices.
- Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl.
TERIYAKI CHICKEN WITH JASMINE RICE AND GREENS
Did you know that Teriyaki is a cooking technique, not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.
Provided by Hello Chef
Categories Chicken
Time 30m
Yield 2, 3 or 4 people
Number Of Ingredients 16
Steps:
- Rinse the rice. Add the rice, a pinch of salt and the [b]measured[/b] water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the [i]water[/i] is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
- Meanwhile, chop the chicken into strips. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken strips with a pinch of salt and cook for 5 min on either side until golden.
- Meanwhile, peel and grate the ginger. Add the ginger, both soy sauces, a pinch of chilli flakes (spicy!), honey and a squeeze of lime juice to a bowl and mix. This is your [b]teriyaki sauce[/b].
- Wash and trim the snow peas and sugar snap. Cook them in a pot of salted boiling [i]water[/i] for 3-4 min or until tender. Drain once cooked.
- Meanwhile, once cooked, add the [b]teriyaki sauce[/b] to the chicken and cook for 2-3 min further until thickened. Remove from the heat and add the sesame oil and sesame seeds. Meanwhile, trim and finely chop the spring onion.
- Divide the rice amongst bowls and top with the [b]teriyaki[/b] chicken, snow peas and sugar snap peas. Drizzle any leftover sauce from the pan over the chicken. Garnish with the spring onion.
Nutrition Facts : Calories 736, Protein 59.3, Fat 13.9, Carbohydrate 104
STICKY, SWEET & SPICY GRILLED GINGER CHICKEN
Sticky, Sweet & Spicy Grilled Ginger Chicken with a flavorful sweet and spicy soy ginger glaze. This Thai chicken marinade is perfect for using chicken thighs, drumsticks or breasts and perfect when you don't feel like turning on the oven!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Grain Free
Time 1h25m
Number Of Ingredients 14
Steps:
- Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
- Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
- About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
- Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
- To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
Nutrition Facts : ServingSize 2 drumsticks, Calories 456 kcal, Fat 18.1 g, SaturatedFat 3.5 g, Carbohydrate 17.1 g, Fiber 0.2 g, Sugar 14.4 g, Protein 54 g
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- Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.
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