Garlic Ginger Chicken Strips Recipes

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Provided by Priya Krishna

Categories dinner, easy, lunch, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Garlic-Ginger Chicken Breasts With Cilantro and Mint image

Steps:

Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

GRAM'S GARLIC CHICKEN STRIPS

Make and share this Gram's Garlic Chicken Strips recipe from Food.com.

Provided by oharaj5

Categories Chicken Breast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 10

Gram's Garlic Chicken Strips image

Steps:

Cook chicken tenders in olive oil in skillet until golden brown on both sides.
Place in baking dish.
Add broth, white wine, garlic, parsley butter
Season to taste with salt and pepper
bake at 350 for 25-30 minutes
serve over white rice and enjoy !

Nutrition Facts : Calories 425, Fat 21, SaturatedFat 5.4, Cholesterol 70.3, Sodium 299.2, Carbohydrate 28.5, Fiber 0.4, Sugar 0.5, Protein 22.8

Ingredients

1 lb chicken tenders
5 tablespoons olive oil
3/4 cup white wine
1 cup chicken broth
1/4 cup parsley
3 minced garlic cloves
2 tablespoons butter
salt
pepper
2 1/2 cups cooked white rice

LIME-GINGER CHICKEN TENDERS

We cook a lot of boneless, skinless chicken breasts because they're low in fat, high in protein, and almost always a smart buy at the grocery store. To keep things exciting, I add a few of our favorites to the mix like jalapenos, lime and fresh ginger. -Samantha Anderson, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Lime-Ginger Chicken Tenders image

Steps:

Preheat oven to 375°. In a large bowl, mix the first nine ingredients. Add chicken; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until chicken is no longer pink.

Nutrition Facts : Calories 226 calories, Fat 8g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 368mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges

Ingredients

1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/2 teaspoon ground cumin
1-1/2 pounds chicken tenderloins

GARLIC-GINGER CHICKEN STRIPS (THE ORIGINAL RECIPE)

I call this the original recipe because there are a great number of copy-cats floating around on the World Wide Web -- but this one was the first. I clipped it from a Better Homes and Gardens magazine in 1985 -- way, way, way before the WWW made life easier for all of us. Here it is -- as originally written: Watch how these gingery chicken morsels disappear at your next party, almost as fast as you can broil them. Dieters love them because they're low in calories and fat. The spicy marinade seasons the chicken without adding fat. It's special flavor comes from five-spice powder, a pungent blend of aniseed, cinnamon, fennel, pepper and cloves available at your supermarket. *Editor's Note: I tend to add a little more of everything because, I like garlic and spices. It's up to you.

Provided by Bill B.

Categories Chicken

Time 40m

Yield 16 Strips, 3 serving(s)

Number Of Ingredients 11

Garlic-Ginger Chicken Strips (The Original Recipe) image

Steps:

Cut each chicken breast half lengthwise into four long strips (16 total).
In a large non-metal bowl, combine the soy sauce, sherry (wine), basil, garlic, honey, ginger root, pepper, crushed red pepper and five-spice powder. Add chicken strips; stir to coat. Cover and marinate for 30 minutes at room temperature or for 4-24 hours in the refrigerator.
Drain chicken, reserving marinade. Place chicken strips on the unheated rack of a broiler pan. Broil 4-5 inches from heat about five minutes or until light brown, brushing once with reserved marinade. Turn and brush again with marinade. Broil 3-5 minutes more until chicken is golden brown and no longer pink inside.
To serve, line a serving platter with lettuce, if desired. Transfer chicken strips to the platter. Serve warm.
Makes 16 appetizers.
Nutritional information per strip: 44 calories, 1 gram fat, 15 milligrams cholesterol, 6 g. protein, 2 g. carbohydrates and 153 mg. sodium.

Nutrition Facts : Calories 239.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 100.7, Sodium 893.5, Carbohydrate 10.7, Fiber 0.5, Sugar 6.4, Protein 35

Ingredients

4 boneless skinless chicken breast halves
1/4 cup low sodium soy sauce (I use regular soy)
1/4 cup dry sherry (or Chardonnay)
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
6 -8 garlic cloves, minced (I do about 10-12)
1 tablespoon honey
2 teaspoons grated gingerroot
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon five-spice powder
lettuce leaf (optional)

EASY GARLIC GINGER CHICKEN

Light and flavorful!

Provided by Susan McFadden

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Yield 4

Number Of Ingredients 5

Easy Garlic Ginger Chicken image

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.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g

Ingredients

4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced