Best 20 Lemon Ginger Chicken Recipes

LEMON GINGER CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes or until onions are softened, stirring constantly.
• Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.

ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER

Steps:

• Preheat an oven to 350ºF.
• Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
• Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
• Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
• Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
• Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.

ROAST CHICKEN WITH ORANGE, LEMON & GINGER

Steps:

• Preheat an oven to 400°F
• Cut the lemon into quarters.
• Rub the outside of the chicken with one of the lemon quarters then discard.
• In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger.
• Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird.
• Place the chicken on a rack in a roasting pan.
• Sprinkle it with salt and pepper.
• In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and mix well.
• Place the chicken in the oven on its side and roast about ten minutes; turn on its other side and roast ten minutes more.
• Turn oven down to 350°F and turn chicken so it is roasting breast side up and roast till done--about another 40 minutesuntil the juices run clear when the thigh is pierced with a knife, about 1 hour.
• Baste with the citrus juice mixture at least 4 times during cooking.
• Transfer to a serving platter and let rest for 10 to 15 minutes.
• Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

LEMON GINGER CHICKEN

Steps:

• Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
• Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
• Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
• Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
• Garnish with parsley and serve.

VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE

Steps:

• Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.
• Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.

LEMON GINGER CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F.
• Unroll the chicken thighs and place in a 9" x 13" baking pan.
• Brush with 2 tablespoons water and sprinkle the thighs evenly with the flour.
• Bake for 30 minutes.
• Combine the cornstarch and brown sugar in a bowl.
• Gradually whisk in the soy sauce, lemon juice, cooking wine and water.
• Add the ginger and pepper.
• Pour over the chicken and bake for an additional 20 minutes.
• Serve with basmati rice.

LEMON-GINGER CHICKEN AND GREEN BEANS

Steps:

• Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and 1/3 cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro.
• Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into 1/2-inch pieces and tomatoes into 1/2-inch wedges. Toss both with 1/4 cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining 1/4 cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.

SEPHARDIC ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER

Steps:

• Preheat oven to 350 degrees F.
• Rinse chicken and pat dry with paper towels.
• Grate zest from 1 orange and from only 1 of the lemons and reserve it.
• Cut the zested lemon into quarters and rub the outside of the chicken with the lemon quarters and discard them.
• Cut the zested orange into quarters and also cut the other lemon into quarters and reserve them.
• In a small bowl, stir together lemon and orange zests and 1 tablespoons of the grated ginger and rub this mixture evenly inside cavity of the chicken.
• Put the orange and remaining lemon quarters inside body and neck of the chicken and season chicken all over with salt and pepper.
• Place the chicken on a rack set in a shallow roasting pan.
• In a small bowl stir together margarine or oil, citrus juices, honey, and remaining 2 tablespoons of grated ginger.
• Place chicken on the middle rack of the oven and roast for 2 to 2 1/2 hours, or until a meat thermometer inserted in the fleshy part of thigh registers 170 degrees F. and juices run clear.
• Baste with the citrus juice mixture at least 4 times during roasting.
• *If chicken is browning too quickly, tent with foil.
• Transfer to a platter and let rest for 10-15 minutes before carving chicken.
• Garnish with orange sections.

LEMON-GINGER CHICKEN SALAD

Steps:

• In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
• Add chicken, grapes, celery, and almonds.
• Cover and chill at least two hours before serving.

SPICY GINGER AND LEMON CHICKEN

Steps:

• Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
• Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.

LEMON-GINGER CHICKEN WITH BROCCOLI

Steps:

• Mix chicken with the next five ingredients, and allow to marinate for twenty to forty minutes.
• Heat wok over high heat until a thin thread of smoke rises. Add 3 tablespoons peanut or canola oil (reserve last tablespoon until later) and allow to heat another thirty seconds. Add scallions, ginger, chilies and half of the lemon zest and stir fry for thirty to forty seconds, or until all is fragrant.
• Add marinated chicken, and spread into a single layer on the bottom of the wok, and leave undisturbed for about one minute, or until the chicken browns on that side. Stir fry until the chicken is 2/3 done-in other words, 2/3 of the chicken is white or brown, and the rest is pink. Add half the lemon slices and stir fry for another thirty seconds, then remove chicken and lemon from wok to a clean bowl.
• Add reserved tablespoon of oil to wok, and allow it to heat thirty seconds. Add broccoli and stir fry for thirty seconds, then add wine and lemon juice. Deglaze any browned bits sticking to wok, and add chicken back to wok. Add soy sauce and continue stir frying until chicken is completely cooked. Add other half of lemon zest and slices, and drizzle with sesame oil, and serve over steamed rice.

LEMON GINGER POACHED CHICKEN

Steps:

• In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
• In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.

LEMON GINGER CHICKEN SALAD

Steps:

• Prepare vegetables and combine with all other ingredients. Enjoy as a sandwich or on a bed of lettuce.

EASY LEMON GINGER CHICKEN

Steps:

• Chicken:.
• Place chicken between sheets of wax paper and pound to 1/4 inch thickness.
• Place biscuit mix, bread crumbs, lemon peel, and ginger in a shallow bowl and wisk together.
• Place water in another shallow dish.
• Dip chicken in water then in dry mixture, turning to coat.
• Add oil to a large nonstick skillet and heat over medium high heat.
• Add chicken and cook 8-10 minutes, turning once, or until centers are no longer pink.
• Place chicken on a serving dish.
• Sauce:.
• While chicken is cooking, place sauce ingredients in a saucepan over medium heat.
• Cook, stirring occasionally, until thick and bubbly.
• Spoon sauce over chicken.

KOREAN STYLE BRAISED CHICKEN IN SOY, LEMON, AND GINGER SAUCE RECIPE - (4/5)

Steps:

• Mix soy sauce, wine, oil and ginger. Add 1 teaspoon of sugar if you like sweet flavors. Clean chicken. Remove excess fat and poke a few times with your knife. Place chicken in large Ziploc bag with the soy ginger sauce. Massage chicken in the soy ginger sauce and let it marinate for 2 hours at room temperature. Preheat oven to 350° F. In a heavy pan or Dutch oven large enough to hold all the chicken in a single layer, heat 2 tablespoons extra virgin olive oil over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4 to 5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 tablespoon of sake or mirin on top. Transfer pan to oven and bake for 40 - 45 minutes. Serve on top of rice and sprinkle with the green onion.

LEMON GINGER CHICKEN SALAD

Steps:

• 1. In mixing bowl, mix mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger and salt, stirring well.
• 2. Add chicken, grapes and celery. Toss salad to coat well. Cover and chill at least two hours before serving. if desired, serve salad in melon halve and sprinkle with toasted slivered almonds

GINGER SCALLION PESTO CHICKEN W LEMON GINGER SAUCE

Steps:

• 1. To make the pesto. Add the scallions, ginger and salt to food processor. Turn on processor and drizzle in the oil. Process until well blended. Place the chicken pieces in the pesto and let marinate 1 hour.
• 2. Remove chicken from marinade and broil turning and basting with the pesto until no longer pink inside.
• 3. For the lemon ginger sauce. Combine the lemon juice and zest, honey, ginger and chicken stock in a small saucepan. Bring to boil. Mix the cornstarch with the water. Whisk it into the sauce mixture to thicken.
• 4. Serve the sauce with the chicken

GINGER AND LEMON PORK AND CHICKEN

Steps:

• Cut pork and chicken into strips.
• Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.
• Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.
• Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.
• Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).
• Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.
• With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.
• Stir in cooked pork and chicken and let warm through.
• Garnish with spring onion.
• Serve with rice and stir fry vegetables.

LEMON GINGER CORIANDER CHICKEN KEBABS

Steps:

• Combine all ingredients in a plastic bag and seal.
• Refrigerate for 30 minutes or longer (I left mine all day in the fridge).
• Drain vegetables and chicken and discard marinate.
• Thread pieces on wooden skewers alternating vegetables, evenly distributing ingredients over all skewers.
• Grill until chicken and potatoes are cooked through (about 15 minutes) basting occasionally with olive oil and turning every few minutes to grill all sides.
• Serve with couscous.