Best 2 Chicken With Garlic Chili Ginger Sauce Recipes

Indulge in a culinary journey with our tantalizing Chicken with Garlic Chili Ginger Sauce, a dish that bursts with bold flavors and aromas. This delectable recipe combines the perfect balance of savory, spicy, and tangy notes, creating an unforgettable taste experience. Marinated in a flavorful mixture of garlic, chili, ginger, and soy sauce, the chicken is then seared until golden brown and smothered in a rich and aromatic sauce. Accompanied by a medley of bell peppers and onions, this dish is a symphony of textures and colors.

But that's not all! This article offers a treasure trove of additional recipes to satisfy your taste buds:

- **Ginger Garlic Chicken:** A classic dish that showcases the harmonious blend of ginger and garlic, with tender chicken coated in a savory sauce.

- **Hunan Chicken:** Experience the fiery heat of Hunan cuisine with this dish, featuring chicken stir-fried in a spicy sauce made with chili peppers, ginger, and garlic.

- **Szechuan Chicken:** Embark on a culinary adventure with this Szechuan-inspired chicken, tantalizing your palate with its bold flavors and numbing spice.

- **Kung Pao Chicken:** Delight in the sweet and savory flavors of this iconic dish, where chicken is stir-fried with peanuts, chili peppers, and a sweet and tangy sauce.

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

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Chicken With Garlic-Chili-Ginger Sauce image

The leftovers are even better: re-heat the rice and chicken in the broth like a soup, heap on a generous amount of cilantro, basil, and scallions. A good one from NYTime's.

Provided by gailanng

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breast halves, 8 ounces each
kosher salt
fresh ground black pepper
1 piece fresh gingerroot, peeled (5-inch-long)
8 fat garlic cloves
4 jalapeno peppers
1 quart chicken broth
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons fish sauce
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 scallion, for serving
1 English 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 : Calories 249.3, Fat 4.8, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1888.5, Carbohydrate 17.8, Fiber 2.4, Sugar 10.8, Protein 33.5

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

Ingredients

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

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, use organic or locally-sourced ingredients.
Don't Overcook the Chicken: Chicken is a delicate protein, so it's important to cook it until it's just cooked through. Overcooked chicken will be dry and tough.
Use a Good Quality Sauce: The sauce is what really makes this dish, so make sure you use a good quality sauce. You can either make your own sauce or use a store-bought sauce.
Serve with Rice or Noodles: This dish is traditionally served with rice or noodles. However, you can also serve it with other sides, such as vegetables or mashed potatoes.

Conclusion:

This Chicken with Garlic Chili Ginger Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be served with a variety of sides. So next time you're looking for a quick and easy chicken recipe, give this one a try. You won't be disappointed.