Best 3 Citrus Ginger Chicken Recipes

Feast your taste buds on a vibrant and flavorful culinary journey with our Citrus Ginger Chicken extravaganza! This tantalizing dish bursts with a harmonious blend of tangy citrus, zesty ginger, and succulent chicken, leaving you craving more with every bite. Embark on a zesty adventure as we present three enticing variations of this delectable dish:

- **Classic Citrus Ginger Chicken:** This timeless recipe captures the essence of citrus and ginger in a simple yet stunning dish. Savor the aromatic fusion of lemon and orange, complemented by the warmth of ginger, as they infuse the tender chicken, creating a symphony of flavors.

- **Spicy Citrus Ginger Chicken:** For those who love a kick, our Spicy Citrus Ginger Chicken is a fiery delight. Get ready for an explosion of flavors as piquant chili peppers join forces with zesty citrus and invigorating ginger. This fiery rendition will set your taste buds ablaze, leaving you craving more.

- **Honey Citrus Ginger Chicken:** Experience a delectable balance of sweet and savory with our Honey Citrus Ginger Chicken. The natural sweetness of honey beautifully complements the tangy citrus and spicy ginger, creating a harmonious flavor profile that will tantalize your senses. Let the luscious glaze coat the tender chicken, leaving you with a dish that is both satisfying and elegant.

Let's cook with our recipes!

CITRUS-GINGER CHICKEN

Citrus-Ginger Chicken image

Citrus and ginger add a flavor to this skillet made chicken recipe - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1/2 cup orange juice
1/4 cup lime juice
2 tablespoons honey
1 teaspoon finely chopped gingerroot
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black and red pepper blend
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 tablespoon butter or margarine
1 medium seedless orange, peeled and cut into slices
Additional fresh thyme leaves, if desired

Steps:

Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.

Nutrition Facts : Calories 235, Carbohydrate 17 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg

GINGER CHICKEN STIR-FRY ROMAINE WRAPS WITH CITRUS SOY (PF CHANG)

Ginger Chicken Stir-Fry Romaine Wraps With Citrus Soy (Pf Chang) image

Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. A note on the site said this can also be made with baby shrimp, fish, or beef. Vegetable oil can be used if you don't have soy bean oil.

Provided by marisk

Categories Chicken

Time 27m

Yield 8-10 lettuce wraps

Number Of Ingredients 13

Ingredients

1 lb chicken, diced into tiny pieces
3 tablespoons soy bean oil
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
2 tablespoons soy sauce
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
2 heads romaine lettuce, cleaned
1 ounce scallion, sliced thin in rings

Steps:

Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
Coat a very hot sauté pan lightly with soy bean oil. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
Wrap the chicken mixture onto the romaine lettuce and top with scallion rings. Serve and enjoy!

GINGER-CITRUS CHICKEN THIGHS OFF THE GRILL

Ginger-Citrus Chicken Thighs off the Grill image

The marinade for these chicken thighs is fabulous! The fresh orange and ginger root are what really make it special. You taste the sweetness from the orange, balanced with some spice from the ginger and salty from the soy sauce. We marinated them overnight, and they were so juicy when they came off the grill.

Provided by iris mccall

Categories Marinades

Time 1h50m

Number Of Ingredients 9

Ingredients

10 medium chicken thighs
2 1/2 Tbsp ginger fresh grated
1 1/2 c chicken broth, low salt
1 1/2 c fresh orange juice
2 cloves fresh minced garlic
1 1/2 c soy sauce, dark, low sodium
1/2 c green onions
1/4 c brown sugar, light
sea salt and cracked black pepper

Steps:

1. Prepare marinade, with all ingredients, place chicken thighs in bag, marinade half an hour or overnight, your preference.
2. Start grill, for indirect grilling. Let ash form on coals.place pan with hickory chips under chicken next to coals. Grill 1 and 1/2 hours basting with reduced marinade the last 20 minutes. Let chicken rest 10 minutes before serving.
3. While thighs are grilling, simmer marinade until reduced by a third. Baste thighs with marinade.

Tips:

Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, slice them into thin strips so they cook evenly.
Don't overcrowd the pan: When searing the chicken, make sure there's enough space between the pieces so they can brown properly. If you overcrowd the pan, the chicken will steam instead of sear.
Cook the chicken until it's done: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to check the temperature to make sure it's cooked through.
Make sure the sauce is thickened: The sauce should be thickened enough to coat the chicken and rice. If it's too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
Serve the dish immediately: This dish is best served immediately after it's cooked. The chicken will be tender and juicy, and the sauce will be flavorful and aromatic.

Conclusion:

This citrus ginger chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is marinated in a flavorful citrus and ginger sauce, then seared and served over rice. The sauce is tangy, slightly sweet, and has a hint of spice from the ginger. The chicken is tender and juicy, and the rice soaks up all the delicious sauce. This dish is sure to be a hit with your family and friends.

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