ginger chicken?

Question

I heard that ginger has good health benefits, and I want some yummy ginger chicken recipes! 10 points for the one I use to make dinner tommorow!

is it possible to make ginger chicken with out honey so its less sweet?

Answer 1

I have given you two recipies... one is for chicken breasts the other is for a stir-fry. Enjoy!!

Easy Garlic Ginger Chicken

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

DIRECTIONS
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.

Orange-Ginger Chicken

INGREDIENTS

1 medium navel orange
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 cup reduced sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced
1 tablespoon canola oil
2 cups broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
3 cups hot cooked rice

DIRECTIONS

Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine the cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
In a large nonstick skillet or wok, stir-fry the chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.

Answer 2

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

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.

Answer 3

I went to recipezaar.com and looked up some for you. There are actually 159 different Ginger Chicken recipes to choose from. I chose the first one I saw that had a perfect 5 star review for you. Enjoy your dinner tomorrow.

Ginger Chicken
2 hours 15 min prep
Change to: servings US Metric
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
2 lbs chickens, cut up into small pieces
SAUCE
1/2 cup honey
1/2 cup orange juice concentrate, thawed
1 teaspoon ground ginger
Combine flour, salt, paprika, and pepper.
Coat chicken lightly.
Place on lightly greased baking sheet.
Bake at 350* for 45 minutes.
Remove from oven and drain.
Combine sauce ing.
Brush generously on chicken.
Reduce oven heat to 325F degrees.
Bake another 40 minutes, basting with more sauce occ.

This one doesn't have honey: http://www.recipezaar.com/170126

Answer 4

GARLIC GINGER SUGAR CRUSTED CHICKEN


1. -I take a whloe chicken & clear it well. Rub it down with Oil, not olive. Then coat with brown sugar.


2. -Next take frexh cut (1centimeter cubes)ginger & put it in a garlic press to squeeeze out the juices. You need to get about 1/2 cup of juice & pulp.
-take 1/4 cup of juice & mix with 1/4 cup oil & 1/4 cup water. Add 1 tblsp fresh cracked black pepper. I add 1 finely chopped sorrano pepper for more fire. Mix together well. Place liquid into a meat injector. Inject mixture in to chicken ( I am assuming you know this process) Bake chicken until done & skin is very crispy...being careful not to burn sugar.

3. - Do this while chicken is cooking. Take the othe 1/4 cup ginger juice & add 10 crushed cloves of garlic. Add 1 tsp sea salt(I feel sea salt is better to use in this recipe) PLace this mixure in a lg pan. Add water & brung to a boil. I then add PastaBarrilla Plus wheat noodles & cook Until very tender. Drain liquid only.

4. Make a gravy of liquid. Make it very thick.

5.. Serve Sliced chicken (with the skin) over the noodles. Drizzle gravy over all.

Sorry if the recipe seems a little jumbled. I don't write recipes down. I just cook to my tastes.

Answer 5

Brown chicken in pan. Thighs or wings work best as they are moist and retain the flavor.

To it add ginger fresh or powdered.
Add garlic fresh or powdered. (equal amounts of both start with 1 teaspoon and work your way up if using powdered; fresh use entire root and also 1 clove of garlic)
To this add water
mix a teaspoon of cornstarch to 2 tbsp. water and add to water mixture.
Now add soy sauce about 1/2 cup (more if you like)
Add sugar. Start with 1/4 cup and stir until dissolved. You control how sweet you want this to be. Add more ginger or garlic if you want one of those to be the dominant flavor.
Boil then simmer. Add chopped green onions and serve over bed of rice.

This is a popular dish in Hawaii.

Answer 6

Try this, I did. Got it off of Cooks.com

GINGER SESAME CHICKEN WITH BABY SAGE
POTATOES

Marinade:

1/4 cup wine vinegar
1 tablespoon soy sauce
1/4 cup olive oil


Chicken and Potatoes:

6 boneless, skinless chicken breast halves
1 cup Paul Newman's Own Low-Fat Sesame Ginger Dressing
3 cloves garlic, minced
1 shallot, chopped (optional)
sea salt and pepper, to taste
olive oil spray
6 baby potatoes
rubbed sage

Marinate chicken in refrigerator for 30-60 minutes in wine vinegar, olive oil and soy sauce. Discard marinade.
Place chicken in an ovenproof baking dish and brush generously with 1/2 cup Newman's Own Low-Fat Sesame Ginger Dressing. Sprinkle with minced garlic and shallot.

Scrub baby potatoes and remove eyes. Quarter or cut into halves (depending on size) and spray with olive oil spray, then sprinkle with a light dusting of rubbed sage, sea salt and pepper. Arrange potatoes around chicken in baking pan. Spray potatoes with additional olive oil spray during cooking if they become dry.

Roast at 325°F for 20 minutes, then baste with remaining Sesame Ginger Dressing; turn oven to 375°F and continue to cook until juices run clear, about 10-15 minutes more (depending on size of chicken pieces).

Answer 7

GINGER BASTING SAUCE (FOR CHICKEN)

3/4 c. brown sugar
2 tbsp. cornstarch
2 tbsp. minced ginger root
3 cloves garlic, mashed
1/4 c. wine vinegar
1/3 c. soy sauce

Combine all ingredients in a bowl or use a blender. Marinate chicken pieces for an hour, stirring frequently to distribute flavors. Brush on chicken as it grills.

Answer 8

Thai Noodle Salad

Serving Size : 4

6 oz. dried vermicelli
1/4 cup low-sodium soy sauce
1/4 up chicken or vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 1/2 cups cooked chicken, shredded or chopped
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2-inch pieces
1/4 cup fresh cilantro, chopped
Lime wedges for garnish

Cook vermicelli according to package instructions, drain and set aside.

In a saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed red pepper. Cook over medium-low heat until peanut butteris melted. Add cooked pasta and toss to coat evenly. Stir in cooked chicken, sweet red pepper, green onions and cilantro. Serve with lime wedges.

***********

Asian Roasted Chicken


1 (3-pound) broiler-fryer chicken
1/4 cup low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon dark sesame oil
1/2 cup (2-inch) sliced green onions

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine soy sauce, ginger, garlic, and broth in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in refrigerator 4 to 8 hours, turning bag occasionally. Remove chicken from bag, reserving 1/2 cup marinade.

Preheat oven to 375°.

Place chicken, breast side up, on the rack of a broiler pan or roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 1 hour and 10 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes for chicken to reabsorb juices. Discard skin.

Add 1/2 cup reserved marinade to drippings in pan (you'll have about 1/4 cup drippings), scraping pan to loosen browned bits. Pour marinade mixture into a small saucepan; bring to a boil, and cook 5 minutes. Stir in sesame oil. Cut chicken into quarters. Drizzle with sesame mixture. Sprinkle with onions.

Yield: 4 servings (serving size: about 3 ounces chicken and about 1 1/2 tablespoons sauce)

Cooking Light

Answer 9

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