Tantalize your taste buds with the delectable Honey and Ginger Chicken, a culinary symphony of sweet, savory, and tangy flavors. This dish promises an explosion of taste with every bite, featuring tender chicken morsels enveloped in a luscious honey-ginger sauce. Accompanying this main course are two equally enticing recipes: fluffy Coconut Rice, a fragrant and aromatic side dish that perfectly complements the chicken's bold flavors, and a refreshing Cucumber Salad, a cool and crunchy palate cleanser that adds a burst of freshness to the meal. Prepare to embark on a delightful culinary journey with this trio of recipes, guaranteed to leave you and your loved ones craving for more.
Here are our top 4 tried and tested recipes!
SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Roast Carrot Ginger Shallot Lime Juice Honey
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
- Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
- Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6-8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
- Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
- Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10-12 minutes. Keep warm over low heat until chicken is done.
- Serve chicken on top of vegetables with dressing drizzled over.
HONEY AND GINGER CHICKEN
This is a chicken stir-fry that has been adapted to the paleo diet, consisting of lean meat, fruit, and many vegetables.
Provided by SLG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet or wok over medium heat. Add chicken cubes, 1/4 cup honey, and ginger. Cook and stir until chicken is golden brown, about 10 minutes. Add bell peppers, onion, broccoli, pineapple, and remaining 1/2 cup honey. Cover and cook over medium-high heat until vegetables are tender, 5 to 10 minutes, stirring occasionally.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 47.3 g, Cholesterol 43.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 1.2 g, Sodium 60.9 mg, Sugar 41.1 g
STIR-FRIED CHICKEN WITH HONEY AND GINGER
Courtesy of Kylie Kwong, a nice simple chicken stir-fry. It is important that the chicken is marinated overnight to bring out the most flavour.
Provided by Terese
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
- Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
- Serve with steamed rice.
Nutrition Facts : Calories 382.1, Fat 15.2, SaturatedFat 3, Cholesterol 166, Sodium 1218.7, Carbohydrate 19.4, Fiber 0.2, Sugar 17.7, Protein 41.2
CHICKEN GINGER AND HONEY
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
- When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.
Tips:
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, and it will give your chicken a more vibrant taste.
- Don't overcook the chicken: Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking will make the chicken dry and tough.
- Use a good quality honey: The honey you use will have a big impact on the flavor of your chicken. Look for a honey that is dark and thick, and has a strong flavor.
- Make sure the sauce is thick enough: The sauce should be thick enough to coat the chicken, but not so thick that it is difficult to stir. If the sauce is too thin, you can add a cornstarch slurry (equal parts cornstarch and water) to thicken it.
- Serve the chicken immediately: Honey and ginger chicken is best served immediately after it is cooked. The chicken will become dry and tough if it is allowed to sit for too long.
Conclusion:
Honey and ginger chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make sure that your honey and ginger chicken turns out perfectly every time.
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