GINGER & HONEY CHICKEN WINGS
For the tasty, tender wings, marinate overnight and bring them to room temperature before cooking. Char them on the barbecue for an extra smoky hit.
Provided by Lloyd Hayes
Categories Cheap & cheerful Jamie Magazine Chicken Aussie Christmas Father's day Asian Honey
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Trim and finely slice the spring onions and chilli, placing them into a bowl with the honey and soy sauce. Peel, then grate in the ginger, and pick in the thyme leaves. Mix well.
- Place the chicken sings in a single layer in a wide, shallow, non-reactive dish. Pour or brush over the marinade, cover and place in the fridge to marinate for 24 hours.
- Cook the wings on a hot barbecue or griddle pan for 15 to 20 minutes, or until dark and the juices run clear, turning often. If cooking on a griddle, finish the wings in the oven at 180ºC/350ºF/gas 4 for 10 to 15 minutes to make sure they're cooked through.
Nutrition Facts : Calories 252 calories, Fat 14.1 g fat, SaturatedFat 4 g saturated fat, Protein 23.3 g protein, Carbohydrate 7.8 g carbohydrate, Sugar 7.6 g sugar, Sodium 1.3 g salt, Fiber 0.1 g fibre
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
CHICKEN GINGER AND HONEY
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
- When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.
STIR-FRIED CHICKEN WITH HONEY AND GINGER
Courtesy of Kylie Kwong, a nice simple chicken stir-fry. It is important that the chicken is marinated overnight to bring out the most flavour.
Provided by Terese
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
- Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
- Serve with steamed rice.
Nutrition Facts : Calories 382.1, Fat 15.2, SaturatedFat 3, Cholesterol 166, Sodium 1218.7, Carbohydrate 19.4, Fiber 0.2, Sugar 17.7, Protein 41.2
HONEY GINGER GARLIC CHICKEN
This makes a deliciously saucy Asian-flavored shredded chicken. The original recipe called for blackberry jam, but I bet almost any kind of jam or jelly would be tasty. Adapted from a recipe at Just a Taste: http://bit.ly/16vVq36
Provided by DrGaellon
Categories Healthy
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 309.1, Fat 7.4, SaturatedFat 1.3, Cholesterol 57.8, Sodium 950.5, Carbohydrate 42.2, Fiber 1, Sugar 33.7, Protein 19.4
HONEY-GINGER CHICKEN
This is different from any other honey-ginger chicken recipe I have seen on here. It has 1/3 cup hot sauce in it...so it has a little KICK! The sweet and the hot work fabulously together and always impress company! This is a favorite of mine ever since my late aunt first cooked it for me 15 years ago. Brown or white rice works well on the side...you need something to help soak up all the yummy sauce!
Provided by AJsMOM
Categories Chicken Thigh & Leg
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
- Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
- Add chicken to hot pan, skin side down. Bake for 30 minutes.
- Turn pieces over and bake an additional 15 minutes.
- Whisk together honey, hot sauce, soy sauce.
- Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
- Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).
Nutrition Facts : Calories 635.2, Fat 31.4, SaturatedFat 10.8, Cholesterol 228.6, Sodium 1772.7, Carbohydrate 22.1, Fiber 0.4, Sugar 15.9, Protein 64
HONEY GINGER CHICKEN STIR-FRY
In a sweet, savory sticky sauce, this quick and easy 30-minute honey ginger chicken will be your new favorite takeout fake-out. Serve it with rice and a steamed broccoli for a meal that's worthy of the regular dinner rotation.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Set aside.
- Toss chicken with cornstarch until evenly coated.
- In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken and let cook for a moment without stirring until browned on the bottom, 3 to 5 minutes.
- Give the chicken a stir and pour in about 3 Tbsp of sauce (it doesn't have to be super precise, so you can just estimate it by tipping in about a quarter of the sauce). Cook chicken in sauce, stirring frequently until chicken is well coated and looks sticky with sauce.
- Pour in the remaining sauce and bring to a simmer. Simmer until the sauce reduces slightly and chicken is cooked, 4 to 5 minutes more.
- Stir in the 2 stalks of green onions.
- Serve chicken over rice with some more sesame seeds and green onions on top.
Nutrition Facts : Calories 416 kcal, Carbohydrate 27 g, Protein 38 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1010 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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
HONEY GINGER GLAZED CHICKEN
Easily doubles. Serve with rice or fried rice, and stir-fried or steamed veggies for a complete meal.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 262, Fat 11.4, SaturatedFat 2.1, Cholesterol 94.4, Sodium 1310.2, Carbohydrate 15.4, Fiber 1, Sugar 10.8, Protein 24.6
HONEY-GINGER CHICKEN STIR-FRY
When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.
BAKED HONEY GINGER CHICKEN BREAST
Simple oven baked chicken breast with a subtle spice from ginger and a sweet and sticky glaze from honey.
Provided by Come Sit At The Table
Categories Entree
Time 38m
Number Of Ingredients 9
Steps:
- Rub oil, salt, ginger and garlic into chicken breast and let chicken sit at room temperature for 10 minutes (up to 20 minutes) before baking. For best flavor, dry brine in fridge for up to 6 hours before letting rest 20 minutes at room temperature and then baking.
- While chicken rests, preheat the oven to 450 F.
- Bake chicken on parchment paper lined baking sheet for 15-18 minutes (or until internal temp reaches 160).
- While chicken bakes, bring glaze ingredients to a simmer in a sauce pan, then turn heat to low and cook until reduced into a glaze, stirring occasionally for about 12 minutes.
- When chicken is 5 minutes from being finished, brush a little of the glaze over the chicken and finish in the oven. Let the meat sit for 5 minutes before slicing and serving with more honey glaze on top.
- Enjoy!
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.
HONEY CHICKEN
This Honey Chicken recipe is velvety Asian chicken pieces fried to golden perfection and smothered in a sweet and spicy honey ginger sauce and sprinkled with green onions and toasted sesame seeds.
Provided by Beth Pierce @smalltownwoman
Categories Chicken
Number Of Ingredients 18
Steps:
- Add the chicken, water, and soy sauce to a bowl and marinate for 10 minutes. Stir in the cornstarch and 1 teaspoon vegetable oil. Marinate for another 20 minutes.
- Whisk together the honey, low sodium soy sauce, chicken broth, garlic, cider vinegar, sesame oil, grated ginger, sambal oelek, and cornstarch.
- Heat 1 1/2 tablespoons oil in a skillet. Add the chicken to the skillet in a single layer and cook until golden brown on the bottom. Flip and cook until the other side is golden brown. Remove the chicken to a plate and continue cooking in batches until all the chicken is browned and cooked through. Add more oil when needed.
- Reduce the heat on the skillet to medium low and give the sauce that you set aside a little whisk. Add the sauce to the skillet and cook until thickened; whisking frequently.
- Meanwhile add 2 teaspoons sesame seeds to a small dry skillet (no oil) over medium heat. Cook for 3-5 minutes or until the seeds are golden brown and fragrant. Stir or shake the skillet several times to make sure the sesame seeds do not burn.
- Add the cooked chicken to the skillet with the thickened sauce. Sprinkle with thin sliced green onions and the toasted sesame seeds.
- NOTES Cut the chicken breast into small thin bite size uniform pieces so they cook quickly and evenly. If you are sensitive to spicy food reduce the sambal oelek (ground chili paste) to 1 -1 1/2 teaspoons. Once you start cooking this recipe moves fairly quickly so have your tools, pans, marinated chicken, sauce, and sesame seeds within close proximity to the stovetop. I cook this recipe in a skillet but a wok works just as well. Don't skip toasting the sesame seeds. It brings out their natural nutty flavor and aroma. This recipe is best served promptly while the chicken is hot, the sauce is perfectly thickened, and the green onions and poppy seeds are crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 50% power in the microwave until warm.
GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS
This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )
Provided by French Tart
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish - preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
- Serve as before.
Nutrition Facts : Calories 174.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 180.8, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 25.4
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- In a large bowl, mix together the ginger, garlic, soy sauce, honey and lemon juice. Take 4 tablespoons of the marinade and set aside. Trim the chicken thighs neatly. Add to the bowl with the remaining marinade and mix well. Set aside for 20 minutes, or overnight if you like.
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