Asian Ginger Chicken Recipes

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ASIAN GINGER CHICKEN

This is one of my favorite and first recipes I learned from my mom. I marinate the chicken over night and back on reynolds wrap with the skin side up for 45 minutes until the skin is brown and crisp. I use the chicken renderings to season my rice and serve with a crunchy asian cucumber salad.

Provided by LImmanivong

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7



Asian Ginger Chicken image

Steps:

  • Marinate the chicken thighs in a zip lock bag overnight. When you are ready to cook, line a casserole dish with reynolds wrap and bake at 375 for 45 minutes until chicken skin is brown and crisp. Use the chicken renderings to pour over white rice and serve with crunch cucumber slaw.

Nutrition Facts : Calories 564.9, Fat 41.5, SaturatedFat 10.7, Cholesterol 191, Sodium 671.7, Carbohydrate 5.6, Fiber 0.1, Sugar 3.5, Protein 40.1

2 lbs chicken thighs, with skin on
3 inches zested fresh ginger
4 minced garlic cloves
2 tablespoons sesame oil
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon brown sugar

THAI GINGER CHICKEN (GAI PAD KING)

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16



Thai Ginger Chicken (Gai Pad King) image

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

GINGER CHICKEN

This isn't usually the ginger chicken that you get in Chinese restaurants. It is a simple and tasty recipe one of my Chinese friends likes to make. It has a good flavour and isn't too over powering. The amounts are an estimation because I have never measured it out. I usually use the liquid from the jar of the ginger not the vinegar. I usually have it with fried rice and a salad. Most of the time for this recipe is the marinating time.

Provided by Tea Girl

Categories     Chicken

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8



Ginger Chicken image

Steps:

  • Chop the pickled ginger finely.
  • Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
  • Let chicken marinate for at least 8 hours, overnight is even better.
  • Heat pan with oil.
  • Add chicken with marinade to pan. Cover and cook for 5 minutes.
  • Turn the chicken and cover for another 5 minutes.
  • Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
  • Serve and top with toasted sesame seeds.

Nutrition Facts : Calories 273.2, Fat 14.3, SaturatedFat 2.2, Cholesterol 72.8, Sodium 2184.9, Carbohydrate 6, Fiber 2.3, Sugar 0.6, Protein 30.5

1 lb skinless chicken breast (chopped)
1/2 cup dark soy sauce
1/2 teaspoon garlic powder
5 tablespoons pickled ginger (can use fresh if you can't get pickled but use less or will be too powerful)
1 tablespoon rice wine vinegar or 1 tablespoon pickled ginger liquid, from jar
4 tablespoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon vegetable oil

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