Baked Ginger Chicken Recipes

BAKED GINGER CHICKEN

Steps:

• Using a cusinart, puree the onions, garlic, and ginger.
• Mix in the hot sauce.
• Lightly salt and pepper the drumsticks.
• Place drumsticks in a pan and coat with the onion, garlic, ginger, and hot sauce mixture. There will be a lot of the mixture-Use it all. Just let the drumstick "swim" in the mixture.
• Bake at 250 degrees for about 35 to 45 minutes covered with foil.
• Bake at 250 degrees for about 10 minutes uncovered.

GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

PINEAPPLE-GINGER CHICKEN BAKE

Steps:

• Preheat oven to 450°F.
• In an ungreased 9x13 baking dish, stir pineapple and soy sauce with ginger, garlic and tabasco. For a glazed appearance, and rich taste, leave skin on chicken. If you want to reduce fat and calories, remove slin,.
• Add chicken to pineapple mixture and turn evenly to coat; arrange chicken, bone side up, in dish and tightly seal with heavy foil or a lid. Bake in center of 450F oven for 30 minutes,.
• Meanwhile, core and seed pepper, then cut into 1-inch pieces. Remove foil from chicken, Turn chicken, skin side up, then scatter peppers around chicken. Reduce oven temperature to 375°F and continue baking uncovered and basting with juices occasionally, until chicken is cooked and feels springy when pressed, from 15-20 minutes more.
• Remove chicken and peppers to platter or dinner plates. Pour juices into a measuring cup and skim off fats. Spoon juices over chicken.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable 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 no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.