GRILLED CHICKEN BREAST WITH GINGER AND SOY
Steps:
- Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
- Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
- Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.
SOY-GINGER CHICKEN
Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that's brightened with brown sugar, balsamic vinegar and coriander. -Kael Harvey, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.
Nutrition Facts : Calories 346 calories, Fat 12g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1362mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
SOY-GINGER CHICKEN WITH GREENS
I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
- Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
- Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 515 milligrams, Sugar 2 grams, TransFat 0 grams
GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
SLOW COOKER SOY-GINGER CHICKEN
Take it easy: Let your slow cooker or oven work its magic on this flavorful chicken dinner in a tasty soy-ginger sauce.
Provided by Martha Stewart
Categories Chicken Thigh Recipes
Time 6h30m
Number Of Ingredients 13
Steps:
- In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
- Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).
CHICKEN SOY, GINGER AND GARLIC
Chicken, soy, ginger and garlic are a flavour match made in heaven Enlarge Method
Provided by michellemaloney
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
- Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
- Heap into warm bowls and serve with freshly cooked boiled rice or noodles
GLAZED GINGER-SOY CHICKEN
Chinese-inspired glazed chicken from Fine Cooking magazine, will have you happily licking your fingers.
Provided by Mrs. Grosh
Categories Chicken Breast
Time 58m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 517.1, Fat 35.4, SaturatedFat 10.1, Cholesterol 160.9, Sodium 910.8, Carbohydrate 8, Fiber 0.6, Sugar 4.5, Protein 39.2
CROCK POT SOY GINGER CHICKEN
This is wonderful served with rice, garnished with a cilantro sprig and some chopped scallions! From the food section of the Houston Chronicle. Drumsticks and thighs hold up to long, slow cooking without drying out. If you prefer, you can substitute all thighs or all drumsticks for the combination. This is also good with pasta such as linguine or fettuccine instead of the rice. Either way, there will be plenty of yummy sauce to go around!
Provided by Leslie in Texas
Categories Chicken Thigh & Leg
Time 6h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
- Add chicken and carrots and toss to coat.
- Cover and cook on low until chicken is tender, about 6 hours.
- Using a large spoon, skim off and discard any fat from surface of cooking liquid.
- In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of water.
- Ladle 1 cup cooking liquid into measuring cup;whisk to combine.
- Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute.
- With slow cooker turned off, stir in cornstarch mixture.
- Serve chicken with white rice, if desired, garnishing with cilantro spring and chopped scallions.
Nutrition Facts : Calories 237.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 105, Sodium 2153.9, Carbohydrate 16.5, Fiber 2, Sugar 9.1, Protein 31.1
SOY-GINGER CHICKEN
FLAVOR BOOSTER Chicken thighs and drumsticks are not as lean as breast meat, but they have great flavor and stay juicy when cooked by long and slow methods such as braising. Here, they are braised in an oil-free liquid seasoned with soy sauce, brown sugar, fresh ginger, garlic, cilantro, balsamic vinegar, scallions, and ground spices.
Yield serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, the vinegar, coriander, and pepper. Add chicken and carrots; toss to coat, then stir in 1 cup water. Cover pot and transfer to oven; cook until chicken is tender, about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.
- In a 2-cup glass measuring cup or small bowl, whisk cornstarch with remaining 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. Stir mixture into pot to combine.
- Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining 1/2 cup scallions.
- (Per Serving)(without rice)
- Calories: 269
- Fat: 8.5g (2.3g Saturated Fat)
- Protein: 29.5g
- Carbohydrates: 18.5g
- Fiber: 2.1g
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- In a small bowl or measuring cup, whisk together all of the remaining ingredients, pour it all over the chicken, mix it around to make sure it’s all well coated, cover and pop it in the fridge for about an hour or up to overnight.
- Cook the chicken in a large skillet, over medium heat for a few minutes on each side or until fully cooked through, in the meantime take any leftover marinade, add it to a small saucepan along with about ¼ cup of water, bring it to a boil and simmer it for a couple minutes then drizzle it over the cooked chicken.
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