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Easy Garlic Ginger Chicken recipe

Easy Garlic Ginger Chicken recipe


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  • Recipes
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  • Meat and poultry
  • Poultry
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A quick marinade of garlic, ginger and lime juice. Barbecue, grill or pan fry.

142 people made this

IngredientsServes: 4

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

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Pound the chicken to 1cm (1/2 in) thickness. In a large re-sealable 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 20 minutes.
  2. Remove chicken from bag and barbecue or grill, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(138)

Reviews in English (102)

easy to make, and tasty-26 Apr 2011

So easy - so tasty - so recommended!-09 Oct 2009

by TANYA93

For simplicity alone this recipe gets four stars. I liked the fact that I already had all the ingredients in my kitchen, too. I will use this recipe again when I'm in a hurry. This is a nice lowfat meal. I served it with fresh green beans and noodles. Thanks Susan!-18 Jul 2008


Ginger Chicken Stir Fry Recipe

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Additional Info

Enjoy a quick and easy ginger chicken stir-fry made with only 5 main ingredients! It&rsquos an excellent way to repurpose any leftover meat into a simple low carb meal. Because you can easily make the dish in less than ten minutes so it&rsquos faster than ordering take out!

With my ever growing list of work activities and busy family schedule, I haven&rsquot had a lot of time for cooking. So I&rsquove been making easy low carb dinners that can get me in and out of the kitchen in fifteen minutes or less. That&rsquos why I created this quick ginger chicken recipe that uses leftover cooked chicken and minimal ingredients.

To make things easier for my husband when I&rsquom away traveling, I like to pick up a rotisserie chicken at the grocery store so he has some prepared food ready in the refrigerator. But I know he doesn&rsquot like to always eat the same thing every day. However, a roasted chicken can be used in so many ways!

Of course, you can just eat the meat with a serving of low starch vegetables. But it can also be added into low carb soup recipes like my keto chicken noodle soup. It&rsquos also perfect for making a chicken egg foo young!

And now I have one more recipe to add to my list for getting dinner on the table quickly using leftover cooked chicken meat&hellip This simple ginger garlic chicken stir fry!


Recipe Summary

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

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).


Recipe Summary

  • 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1/2 cup sliced scallions

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.


How to Make Honey Garlic Ginger Chicken

  • Combine chicken and sauce ingredients in the slow cooker.
  • Cook on high for about 3-4 hours or low for about 5-6 hours.

A yummy sauce forms as the chicken cooks and I spooned some more of that over the top of the chicken when I served it and then garnished it with sesame seeds and green onions for some pretty color. It is yummy served over rice.

I always keep chicken thighs in my freezer so this is an easy, last minute slow cooker meal that can be cooked in a shorter amount of time too. It doesn’t take all day like a lot of slow cooker recipes. If you don’t have chicken thighs you can use chicken breasts

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.


Other Recipes You Might Like

This ginger garlic baked chicken recipe is Asian-flavored. I used soy sauce, oyster sauce, sesame oil, white pepper, and honey to marinate the chicken before baking them in the oven.

I also added a little bit of Chinese five-spice powder to give it a sweet aroma of the spices.

If you don&rsquot have the five-spice powder, you can always skip it, but it&rsquos a good item to stock in your pantry.

All the other ingredients of soy sauce, oyster sauce (buy Lee Kum Kee brand), sesame oil, white pepper can be easily found at any regular supermarkets these days.

If you can&rsquot find white pepper, you can always use black pepper and it will work just fine.


Gallery

  • 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

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.


Recipe Summary

  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • ¼ cup Italian-seasoned bread crumbs
  • ¼ cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F (220 degrees C).

Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.

Combine bread crumbs and Parmesan cheese in a separate shallow bowl.

Dip chicken breasts in the olive oil-garlic mixture using tongs transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.

Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Baked Garlic and Ginger Chicken Drumsticks

This post may contain affiliate links. Please read my disclosure policy.

HoBaked Garlic and Ginger Chicken Drumsticks – marinated chicken drumsticks in a delicious garlic, ginger and soy sauce marinade, easy and delicious supper.

Like many of you I struggle constantly with what to make for dinner. It’s such a chore, especially for a busy weeknight. Having a food blog I think about food constantly. I dream about food, I live food, which is probably a good thing that I love food so much. Nevertheless, it’s still a struggle especially since hubs is so picky. So many times I’ll make something and he’s not interested, I have to beg him to try it and then he falls in love with it. But you’d think that after 13 years of marriage he’d learn and trust me from the get go. Ah NO! We have to go through the same song and dance routine every single time!

One thing I can never go wrong with though, is chicken drumsticks. It’s a favorite of his, and of mine. Another favorite is garlic, I absolutely love garlic and I probably use a lot more garlic in my dishes than most people do. When a recipe calls for 2 cloves of garlic I’ll use 5 cloves. I just love the flavor of garlic, and it’s supposedly good for you. Win. Win.

But one thing that goes great with garlic is ginger. My tip for ginger is this. I don’t use ginger often, so when I buy some fresh ginger, I put it in a ziploc bag and freeze it. When I need it, I just take it and grate a bit for what I need, no need to thaw it out or anything, it grates just as easy frozen. This way I always have ginger on hand. Sometimes I may buy the ginger and garlic paste little jars and they are very handy when a recipe calls for ginger and garlic. However in this recipe I used the fresh stuff only because I used a lot of garlic and a lot of ginger.

I made a marinade with lots of garlic and ginger, some soy sauce, olive oil and parsley. It was to die for! A simple marinade but with lots of bold flavors. You only need to marinate this for about 20 to 30 minutes, though you could marinate it overnight and have it ready for next day when you come home from work, just bake it in the oven and you’ll have real nice juicy and tender chicken.


If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!


Chicken

  • Chicken –Chicken breast, boneless and skinless and cubed up.
  • Eggs –The binder for our dredge, this ensures our dredge completely sticks to our chicken.
  • Vegetable oil –For frying up our chicken, choose something mild tasting like canola.
  • Garnish –Chopped green onions and sesame seeds – the finishing touch for any ginger chicken dish!

Breading

  • Flour –All purpose is all we need to take this dish to the next level!
  • Spices –Smoked paprika, garlic powder, and ground ginger are all we need today.
  • Cornstarch –This is the key to achieving a crisp crunchy coating on our chicken.
  • Seasoning –Salt and pepper to taste.

Sauce

  • Sauce –We’re using soy sauce and sriracha for some salt and some heat.
  • Honey –We need a hint of sweetness in our sauce and the texture of this honey lends itself to creating a flavorful glaze.
  • Aromatics –Fresh ginger and garlic.
  • Heat –Include a bit of red pepper flakes – if you can handle it.
  • Seasoning –Freshly ground black pepper – no salt needed since we’re getting plenty from our soy sauce!

One More Thing!

This recipe is part of our collection of easy and delicious sheet pan dinners. Check it out!

Vegetarian Swedish Meatballs

Kimchi Fried Rice

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

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142 Comments

OMG sugar free January… if I’m honest it’s been so much harder than I thought it would be. First three days I had terrible headaches and was super crabby. I didn’t think I ate that much sugar! But, I’ve turned a corner and am feeling so great. I was even able to turn down store bought cookies at work because they didn’t look so great. If I’m going to have a cookie it’s going to be a COOKIE, you know? Before the challenge it would have been automatic to eat the cookie and leave me feeling blah. Thanks for the motivation to start and the delish recipes to keep me going!

Yes, we made our list of the NO/YES Sugars and we have been able to follow it so far. It was really hard the first few days, but a little easier now. We aren’t following any diet plan but we are watching portions and have lost a few pounds! And I’ve tried several of your recipes that you’ve been posting and love it when you put the nutrition info. Do you have it for this one?