Easy Lemon Ginger Chicken Recipes

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.

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.

AMAZING LEMON GINGER CHICKEN

Steps:

• In a large zipper seal bag, mix all of the dry ingredients.
• Add the Oil and Ginger into the bag.
• Shake Well, making sure all ingredients are mixed together well.
• Add chicken breast into bag, seal top and shake well. Covering each chicken breast in mixture.
• Release all air out of the bag. Reseal and place in the fridge for 3 hours.
• Put oil in a large frying pan, on medium-low heat.
• Take chicken out of fridge pour mixture into a cup. Leaving only chicken and spices in bag.
• Add chicken to frying pan, brown on both sides. About 10 minutes each side.
• Turn heat down to low. Add the ginger ale mixture from the cup into frying pan. Put a lid on the pan and let simmer for 10 minutes.
• Serve.

LEMON GINGER CHICKEN

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

GINGER LEMON CHICKEN

Steps:

• Heat oil in a large dutch oven and add chicken, ginger, and garlic. Sprinkle with salt and pepper. Saute.
• Once chicken is nearly done, add all vegetables, the sprouts, and the rest of the seasonings (except cornstarch). Add 2 cups water and lemon curd.
• Simmer, covered, on medium, for about 1/2 hour.
• Put cornstarch in a cup and add 1 cup cold water, stir until dissolved and pour into pot, stirring well.
• Cook another 10 minutes, to thicken it up, and then serve over rice or noodles.

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.