SOY GARLIC GINGER CHICKEN WINGS - BAKED CHICKEN WINGS
Baked chicken wings with a sticky sweet sauce, made from honey, soy sauce, garlic and ginger. Serve these tasty wings during Super Bowl, game day or your next party. Watch the video above to see how I make them!
Provided by Lisa Bryan
Categories Appetizer
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Use a paper towel to remove any moisture from the chicken wings.
- Toss the wings with the oil, salt, and pepper.
- Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet.
- Bake for 40-45 minutes until crispy.
- While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes - or until slightly reduced and thickened.
- Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
- Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.
Nutrition Facts : Calories 492 kcal, Carbohydrate 49 g, Protein 25 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1173 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
HEALTHY SESAME CHICKEN (GLUTEN FREE + PALEO FRIENDLY)
Crispy Chicken coated in a tangy sweet sesame sauce = Healthy Sesame Chicken. It'll be an instant family favorite! (Gluten Free + Paleo Friendly)
Provided by One Lovely Life
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl or container, combine diced chicken with 2 Tbsp. cornstarch and 1 1/2 Tbsp. tamari. Toss with a fork to coat well.
- In a medium skillet, heat 1 Tbsp. avocado oil over medium-high heat.
- Working in batches, add chicken pieces to the pan (they shouldn't be touching) and cook 3-4 minutes on the first side and 1-3 minutes on the second side to cook through. (They should be fully opaque and have no pink inside).
- Remove cooked chicken to a clean plate and repeat with remaining chicken until add chicken is cooked, adding more oil to the pan as needed.
- In a bowl or liquid measuring cup, combine water, tamari, syrup or honey, vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes (if using). Whisk to combine.
- In a small bowl, whisk together 1 Tbsp cornstarch with 1 Tbsp water to make a cornstarch slurry.
- When the chicken is fully cooked, reduce the heat in the pan to medium-low.
- Add cornstarch slurry to the sesame sauce mixture and whisk to combine (it'll now look a bit milky).
- Pour sauce mixture into the warm pan and whisk over medium-low heat 3-5 minutes, or until the sauce is bubbling, thickened, and more translucent. (You should start to be able to see the path of your whisk in the sauce).
- Return cooked chicken to pan and coat with the sauce. Sprinkle with sesame seeds and serve warm!
Nutrition Facts : ServingSize 1/4 recipe (about 4oz chicken + 1/4 cup sauce), Calories 275 calories, Sugar 6.1 g, Sodium 853.3 mg, Fat 10.9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 0.2 g, Protein 28 g, Cholesterol 82.7 mg
GLUTEN-FREE GINGER SOY SESAME CHICKEN
This is a very flavorful chicken dish that is wonderful over steamed broccoli or served atop rice. Best of all it is simple to prepare. Time shown does not include the three hours for marination.
Provided by Chef Buggsy Mate
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except for chicken in a stainless steel or glass mixing bowl.
- Add chicken tenders and stir to coat.
- Cover and refrigerate at least three hours.
- Place chicken on a jelly roll pan or shallow baking pan and pour liquid over the top.
- Bake at 350 degrees 10 minutes, turn chicken over and bake 10-15 minutes longer or until chicken is done.
- Serve over rice, or steamed broccoli.
Nutrition Facts : Calories 318.5, Fat 12.4, SaturatedFat 2, Cholesterol 96.8, Sodium 1187, Carbohydrate 15.1, Fiber 1.3, Sugar 3.5, Protein 36.6
30 MINUTE SESAME GINGER NOODLES WITH VEGETABLES
A quick and easy Asian inspired dinner packed with veggies!
Provided by She Likes Food
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
- While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
- While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
- Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
- Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.
Nutrition Facts : ServingSize 1/4 of the pan, Calories 365 calories, Sugar 17 g, Sodium 991 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 41g, Fiber 4g, Protein 6g, Cholesterol 0mg
EASY LEMON CHICKEN -GLUTEN FREE
This dish is very easy to prepare. It has pan cooked chicken breast with a lemon sauce drizzled over the top. Ensure your flours, soy sauce and liquid stock used are all gluten free. I use Massell brand stock and Fountain brand soy sauce as they are currently GF. You can substitute the soy sauce for a gluten free Tamari sauce. Nobody would guess this is a GF dish. Make double quantity of the sauce if you like a lot of sauce to serve
Provided by Jubes
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
- Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
- Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
- Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
- Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.
Nutrition Facts : Calories 218.3, Fat 13.2, SaturatedFat 4.8, Cholesterol 16, Sodium 82.2, Carbohydrate 22.4, Fiber 0.6, Sugar 5.1, Protein 3.2
SESAME OIL CHICKEN
Sesame Oil Chicken is an easy and healthy recipe. If you grew up in Asia, this would remind you of home and childhood. In this recipe, the power of the 3 sauces - oyster sauce, dark soy sauce and light soy sauce gets released to its full potential when combined with the sharp and earthy flavors of ginger. The Chinese cooking wine then completes the dish, and the taste becomes fuller to almost savory perfection. Season with sesame seeds and serve with warm rice for lunch or dinner.
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield Serves 4
Number Of Ingredients 1
Steps:
- Marinate The Chicken. Place the chicken in a bowl. Add light soy sauce, sesame oil, Chinese cooking oil and white pepper into the boil. Mix well and let it marinate for about 15 minutes.
- Start Cooking. Heat wok and pour in 4 tablespoons of sesame oil, add ginger and fry until fragrant. Add marinated chicken and stir fry for 3-4 minutes. Add light soy sauce, dark soy sauce and oyster sauce, stir well and let it cook for 15 minutes or until sauce thickens. Add 60ml Chinese cooking wine and spring onions, stir and let it cook for another 5 minutes. Turn off heat and set aside. For a thicker sauce, after adding the last ingredient, let it cook for longer.
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.
SESAME GINGER CHICKEN MEATBALLS. AN AMAZING WEEKNIGHT STAPLE
Provided by rick2428
Time 40m
Number Of Ingredients 18
Steps:
- Let's get cracking with the meatballs. In a large bowl add in all ingredients and mix with your hands. Make sure everything is properly incorporated. Then form into 2 tbsp balls and place on sheet pan.
- Preheat oven to 400. Place a large, lightly oiled frypan over medium high heat. Once hot, place meatballs in pan, moderately spaced out. Sear on each side, then place back on sheet pan. Once all meatballs are seared, place in oven for 10-12 mins.
- We are on a roll here. Next up, let's get going on the sauce. In the same pan you seared the meatballs in, add the white and green onions. You don't want them to brown, so make sure the pan isn't too hot. You want to sweat them down until the white onions are translucent. While onions are sautéing, place the rest of the sauce ingredients in a bowl and mix together. Once onions looks soft, add in the sauce and increase the heat to high. Let it bubble away for 2 minutes.
- Remove meatballs from oven and place in pan with sauce. Coat the meatballs and sprinkle with sesame seeds. I like to serve this with rice and some charred broccolini or bok choy!
GINGER SESAME CHICKEN MEATBALLS RECIPE
Steps:
- Preheat oven to 350 degrees, and line a baking sheet with nonstick foil or parchment paper.
- Add meatball ingredients to a large bowl. Using your hands or a spoon, mix well.
- Lightly cover hands in a bit of olive oil to keep chicken from sticking to your hands.
- Roll chicken into 1"-1 1/2" balls, placing on lined baking sheet when formed.
- Bake 18-20 minutes, until meatballs are 165 degrees internal temperature.
- In a saucepan on medium high heat, combine ingredients for glaze. Whisk well to combine and bring to a boil. Let boil for about 5 minutes, until sauce has thickened.
- When meatballs have cooked, remove from oven and toss in glaze.
- Top with green onions and sesame seeds.
- Serve.
Nutrition Facts : Calories 421 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1661 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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- Once boiling, whisk the tapioca starch and 2 tsp of the hot sauce together in a separate small bowl until smooth. While constantly whisking, pour back into the frying pan until smooth. Boil, stirring constantly, until the sauce thickens and is glossy, about 2-3 minutes. Turn down the heat to medium low and cook and additional 30 seconds-1 minute. Transfer to a large bowl, season with a pinch of salt, and cover to keep warm.
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