Best 20 Garlic Ginger Chicken Recipes

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Garlic ginger chicken is a popular dish that can be found in many restaurants and homes. The combination of garlic and ginger creates a flavorful and aromatic dish that is sure to please everyone. This article will provide you with several recipes for garlic ginger chicken, so you can find the perfect one to suit your taste. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, you are sure to find a recipe here that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN GARLIC GINGER HEALING SOUP



Chicken Garlic Ginger Healing Soup image

Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).

Provided by replank

Categories     Chicken Breast

Time 50m

Yield 1 large pan!, 12 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1/2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

Steps:

  • Heat olive oil in a large pan.
  • Add fresh garlic, fresh ginger, and onion.
  • Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
  • Add the chicken broth, water, chicken, and carrots.
  • Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
  • Add spinach and let cook for 5 minutes just before serving.
  • Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

GARLIC-GINGER CHICKEN WINGS



Garlic-Ginger Chicken Wings image

My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.

Provided by Chef John

Categories     Appetizers and Snacks     Spicy

Time 1h15m

Yield 10

Number Of Ingredients 12

cooking spray
5 pounds chicken wings, separated at joints, tips discarded
salt and ground black pepper to taste
3 tablespoons hot sauce (such as Frank's Red Hot ®)
2 tablespoons vegetable oil
1 cup all-purpose flour
3 crushed garlic cloves
2 tablespoons minced fresh ginger root
1 tablespoon Asian chile pepper sauce
½ cup rice vinegar
½ cup packed brown sugar
1 tablespoon soy sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
  • Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
  • Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
  • Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
  • Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
  • Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g

DIRTY P'S GARLIC-GINGER CHICKEN THIGHS



Dirty P's Garlic-Ginger Chicken Thighs image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds skin-on, boneless chicken thighs
1 cup thinly sliced red onion
2 tablespoons minced garlic
2 tablespoons minced peeled ginger
1/4 cup soy sauce
1/4 cup fresh tangerine or orange juice
Freshly ground pepper
Vegetable oil, for the grill

Steps:

  • Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
  • Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT



Garlic-Ginger Chicken Breasts With Cilantro and Mint image

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

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)

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

CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC



Chicken Wings With Gochujang, Ginger and Garlic image

Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewy wings instead of crunchy ones.

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds of chicken wings
1/4 cup soy sauce
1/4 cup gochujang (Korean red chile paste) or sriracha
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame oil
2 tablespoons minced garlic
1 tablespoon minced ginger

Steps:

  • Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
  • When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 10 grams, Sodium 1202 milligrams, Sugar 7 grams, TransFat 0 grams

GINGER-GARLIC GRILLED CHICKEN



Ginger-Garlic Grilled Chicken image

Tangy, sweet ginger-garlic grilled chicken is filled with flavor that you and your family are sure to love.

Provided by Kaylie Wells

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 5

3 tablespoons olive oil
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 teaspoons soy sauce
2 skinless, boneless chicken breasts

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine olive oil, ginger, garlic, and soy sauce in a medium bowl; mix until well combined. Brush sauce, using a pastry brush, onto 1 side of each chicken breast, making sure chicken is well covered.
  • Place chicken, sauce-side up, on the preheated grill. Cook for 10 minutes, flip over, and brush sauce on the other side. Discard any unused sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 326.4 calories, Carbohydrate 4.7 g, Cholesterol 64.6 mg, Fat 23.1 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.6 g, Sodium 357.9 mg, Sugar 0.3 g

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE



Easy Stovetop Chicken Teriyaki in Orange Ginger Garlic Sauce image

This is the easiest and most delicious chicken teriyaki recipe for those who want a sauce that reminds them of takeout Chinese food, but prefer to cook at home. I served this with homemade vegetable fried rice and potstickers from my grocer's freezer.

Provided by LisaB

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 8

2 tablespoons canola oil
6 skinless, boneless chicken breast halves
¾ cup teriyaki sauce
¾ cup dry white wine
½ cup orange marmalade
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
4 green onions, cut into 1/2-inch pieces

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side.
  • Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 25.2 g, Cholesterol 67.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 1456.6 mg, Sugar 21.6 g

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER



Yogurt-Braised Chicken Legs With Garlic and Ginger image

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.

Provided by Claire Saffitz

Categories     Chicken     Garlic     Ginger     Coriander     Cumin     Yogurt     Chickpea     Green Onion/Scallion     Mint     Lime     Dinner     Braise

Yield 4 servings

Number Of Ingredients 12

4 whole chicken legs (thigh and drumstick), patted dry with paper towels
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 head of garlic, halved crosswise, plus 1 clove
1 (3") piece ginger, peeled, scrubbed, thinly sliced
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1/2 tsp. crushed red pepper flakes
1 tsp. ground turmeric
3 cups plain whole-milk yogurt (not Greek), divided
1 (15-oz.) can chickpeas, rinsed
Thinly sliced scallions, mint leaves, and lime wedges (for serving)

Steps:

  • Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
  • Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
  • Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
  • Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
  • Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE



Chicken With Garlic-Chili-Ginger Sauce image

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breast halves, 8 ounces each
Kosher salt
Freshly ground black pepper
1 5-inch-long piece fresh ginger root, peeled
8 fat garlic cloves
4 jalapeño peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
2 teaspoons freshly squeezed lime juice, more to taste
Cooked rice, for serving
Sesame oil, for drizzling
1 bunch roughly chopped basil, for serving
1 bunch roughly chopped cilantro, for serving
1 bunch thinly sliced scallions, for serving
1 European cucumber, thinly sliced, for serving

Steps:

  • Cut each chicken breast in half crosswise and season with salt and pepper.
  • Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
  • Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
  • In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
  • When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams

KIM'S STIR-FRIED GINGER GARLIC CHICKEN



Kim's Stir-Fried Ginger Garlic Chicken image

This is a very simple and good recipe. Chicken is stir-fried in coconut oil with garlic, ginger, and hoisin sauce to make a sweet, savory dish.

Provided by Chef Carlie

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 5

3 skinless, boneless chicken breast halves
1 (2 inch) piece fresh ginger root
2 tablespoons coconut oil
2 ½ teaspoons pressed garlic
⅓ cup hoisin sauce

Steps:

  • Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.
  • Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 10.7 g, Cholesterol 54.6 mg, Fat 10.5 g, Fiber 0.7 g, Protein 20.7 g, SaturatedFat 7.1 g, Sodium 389.1 mg, Sugar 5.8 g

GARLIC GINGER CHICKEN STRIPS



Garlic Ginger Chicken Strips image

Writes Candy Snyder from Salem, Oregon, "Whether you serve these moist and tender chicken strips as an appetizer or main dish, they're sure to satisfy your hungry bunch. The five-spice powder and red pepper flakes add a bit of zip."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
1 tablespoon honey
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes, optional
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch strips

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients. Remove 3 tablespoons for basting; set aside. Place chicken in bag. Seal and turn to coat. Refrigerate for at least 4 hours. Cover and refrigerate reserved marinade. , Drain and discard marinade. Broil chicken 3-4 in. from the heat for 3 minutes; turn strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally.

Nutrition Facts : Calories 166 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 681mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

STICKY GINGER GARLIC CHICKEN WINGS



Sticky Ginger Garlic Chicken Wings image

Add something spicy to your family's Asian cuisine night! Serve chicken wings made using Gold Medal® flour - perfect for appetizers.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h20m

Yield 20

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup rice vinegar
2 tablespoons grated gingerroot
1 tablespoon Sriracha hot chili sauce, or 1/2 teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
1 teaspoon soy sauce
3 tablespoons red pepper sauce
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
5 lb chicken wing drummettes
1 cup Gold Medal™ all-purpose flour

Steps:

  • In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
  • In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
  • Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
  • Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
  • In large bowl, toss chicken with glaze.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 45 mg, Fiber 0 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 5 g, TransFat 0 g

CREAMY GARLIC GINGER CHICKEN



Creamy Garlic Ginger Chicken image

Chicken breast in a complex, savory creamy sauce served over noodles (or rice). No salt needed; other ingredients add plenty of flavor!

Provided by Bonnie Traynor

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 chicken breast halves, large boneless and skinless, cubed
1 small onion, chopped
2 tablespoons coconut oil
2 tablespoons lemon juice
2 teaspoons garlic powder (or more to taste)
1 1/2 teaspoons bouillon, chicken (Better Than Bouillon)
2 teaspoons ginger paste
1 tablespoon flour
1/4 cup parmesan cheese, grated
1 tablespoon butter
1/4 cup half-and-half (or whipping cream)
1 dash cayenne pepper (to taste)
4 ounces yolk-free egg noodles

Steps:

  • Melt coconut oil in large saute pan.
  • Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
  • When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
  • Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
  • Add half and half, stir until combined.
  • Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
  • Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
  • With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
  • Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!

CHICKEN BREASTS WITH GARLIC-CHILI-GINGER SAUCE



CHICKEN BREASTS WITH GARLIC-CHILI-GINGER SAUCE image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 17

4 boneless, skinless chicken breast halves, 8 ounces each
Kosher salt
Freshly ground black pepper
1 5-inch-long piece fresh ginger root, peeled
8 fat garlic cloves
4 jalapeño peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
2 teaspoons freshly squeezed lime juice, more to taste
Cooked rice, for serving
Sesame oil, for drizzling
1 bunch roughly chopped basil, for serving
1 bunch roughly chopped cilantro, for serving
1 bunch thinly sliced scallions, for serving
1 European cucumber, thinly sliced, for serving.

Steps:

  • 1. Cut each chicken breast in half crosswise and season with salt and pepper. 2. Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender. 3. Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two. 4. In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed. 5. When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling. Yield: 4 servings.

EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE



EASY STOVETOP CHICKEN TERIYAKI IN ORANGE GINGER GARLIC SAUCE image

Categories     Chicken

Yield 4 10

Number Of Ingredients 8

2 tablespoons canola oil
6 skinless, boneless chicken breast halves
3/4 cup teriyaki sauce
3/4 cup dry white wine
1/2 cup orange marmalade
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
4 green onions, cut into 1/2-inch pieces

Steps:

  • 1. Heat oil in a large nonstick skillet over medium-high heat, and brown the chicken breasts on both sides, about 6 minutes per side. 2. Whisk together the teriyaki sauce, white wine, orange marmalade, garlic, ginger, and green onions in a bowl, and pour the sauce over the chicken. Cover the skillet, reduce heat to low, and simmer until chicken is no longer pink in the middle, turning the chicken in the sauce several times as it cooks, 10 to 15 minutes. Serve hot.

EASY GARLIC GINGER CHICKEN



Easy Garlic Ginger Chicken image

Light and flavorful!

Provided by Susan McFadden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 5

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

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

YAKITORI CHICKEN WITH GINGER, GARLIC AND SOY SAUCE



Yakitori Chicken With Ginger, Garlic and Soy Sauce image

Provided by Melissa Clark

Categories     quick, appetizer

Time 15m

Yield 6 appetizer servings

Number Of Ingredients 8

1 pound chicken livers, gizzards or boneless thigh meat
1/2 cup dark soy sauce or tamari
1/4 cup mirin
2 tablespoons sake or dry sherry
1 tablespoon brown sugar
2 garlic cloves, peeled and smashed
1/2 teaspoon grated fresh ginger
Scallions, thinly sliced, for garnish

Steps:

  • Cut chicken into one-inch pieces and place in a shallow dish.
  • In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
  • If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams

GINGER GARLIC CHICKEN WINGS



Ginger Garlic Chicken Wings image

I found this recipe a while back at americanfood.about.com and really enjoyed it. It is very tasty and crispy. I freeze the wing tips for future use for making chicken broth.

Provided by queenbeatrice

Categories     One Dish Meal

Time 55m

Yield 40 wings, 4 serving(s)

Number Of Ingredients 15

5 lbs chicken wings, cut apart, tips removed
pepper
2 tablespoons hot sauce
1 tablespoon vegetable oil
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup parmesan cheese
1 tablespoon celery salt
nonstick cooking spray
3 crushed garlic cloves
2 tablespoons ginger, finely grated
1/4 teaspoon cayenne pepper (optional)
1/2 cup rice vinegar
1/2 cup brown sugar, packed
2 teaspoons soy sauce

Steps:

  • Preheat oven to 400 degrees F.
  • Place the chicken wings in a large mixing bowl, and season generously with pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour, cormeal, parmesan and celery salt to a large plastic bag, add the wings and shake thoroughly.
  • Cover two half-sheet pans with foil, and spray well with the non-stick spray.
  • Distribute the chicken wings evenly on the pans.
  • Bake for 20 minutes, turn the chicken wings over, and bake for another 20 minutes, or until browned and crusty and cooked thoroughly.
  • While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.

AKOHO MISY SAKAMALAO (CHICKEN THIGHS WITH GARLIC, GINGER, AND COCONUT OIL)



Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger, And Coconut Oil) image

These very flavorful chicken thighs are incredibly simple to make. If you have the foresight, let the thighs marinate with the garlic, ginger, and salt in the refrigerator overnight-it will make a noticeable difference. If you don't have time to let the thighs marinate, no worries, they're still great. Cooking them in coconut oil adds tons of flavor. Serve them with cooked rice and a vegetable, like cooked greens or roasted tomatoes. Be sure to spoon the juices from the chicken over your rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 pounds boneless, skinless chicken thighs
6 garlic cloves, minced
2 tablespoons minced ginger
1 teaspoon kosher salt
2 tablespoons coconut oil

Steps:

  • Place the chicken thighs in a large bowl with the garlic and ginger and sprinkle with the salt. Using your hands, rub the aromatics all over the chicken. If you have time, cover the bowl with plastic wrap, place it in the refrigerator, and allow the chicken to marinate for up to 24 hours.
  • When you're ready to cook the chicken, warm the coconut oil in a large cast-iron skillet or other heavy skillet set over medium-high heat. Add the chicken and cook, turning the pieces occasionally, until deeply browned and cooked through, about 15 minutes. Serve warm. Any leftovers can be stored, covered, in the refrigerator for up to a few days and then rewarmed in a 300 degrees F oven or a skillet set over medium heat for a few minutes.

GARLIC GINGER COCA COLA STICKY CHICKEN WINGS



Garlic Ginger Coca Cola Sticky Chicken WIngs image

Boy you need a bath after eating these. Sweet tangy and so sticky. Yum

Provided by barbara lentz

Categories     Poultry Appetizers

Time 35m

Number Of Ingredients 8

2 inch piece ginger peeled and sliced
2 Tbsp canola oil
12 chicken wings
salt and pepper
4 clove garlic minced
1/2 c each soy sauce and brown sugar
1 12 oz can coke
2 Tbsp sweet chili sauce

Steps:

  • 1. Heat a medium size pot on stove top. Add oil. Place the sliced ginger in oil. Season the wings with salt and pepper.
  • 2. Brown the wings in batches until browned well on both sides. Remove ginger slices and discard. Add remaining ingredients. Make sure chicken is covered. Bring to a boil. Reduce to a simmer and simmer 30 minutes or until reduced and thickened.

Tips:

  • Use fresh ingredients: Fresh garlic and ginger will give your dish the best flavor. If you don't have fresh ginger, you can use ground ginger, but be sure to use less, as it is more concentrated.
  • Don't overcrowd the pan: When cooking the chicken, be sure to give it enough space in the pan so that it can cook evenly. If you overcrowd the pan, the chicken will steam instead of fry and will not be as crispy.
  • Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the chicken from sticking. If you don't have a well-seasoned wok or skillet, you can season it by heating it over medium heat and then rubbing it with a little bit of oil. Repeat this process several times until the pan is well-coated with oil.
  • Cook the chicken until it is cooked through: Be sure to cook the chicken until it is cooked through before serving. You can check to see if the chicken is cooked by inserting a meat thermometer into the thickest part of the chicken. The chicken is cooked through when the internal temperature reaches 165 degrees Fahrenheit.
  • Garnish with fresh herbs: Fresh herbs, such as cilantro or scallions, can add a nice finishing touch to your dish.

Conclusion:

Garlic ginger chicken is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken and can be served with rice, noodles, or vegetables. So next time you're looking for a quick and easy weeknight meal, give garlic ginger chicken a try!

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