Gingerpeanutchickensaladwrap Recipes

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

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.

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

GINGER-PEANUT CHICKEN-SALAD WRAPS (COOKING LIGHT)

Steps:

• Heat oil over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
• Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

RECIPE - BAKED GINGER CHICKEN DRUMSTICKS

Steps:

• Use a teaspoon to scrape the skin from the ginger, then place the ginger and garlic into a food processor and pulse chop until you have a thick paste.
• Scrape the paste into a ziplock bag and add the soy sauce, oil, lemon juice, mustard and sugar.
• Squish it together to mix, then add in the chicken.
• Seal the bag and squish a little more to ensure everything is really well covered.
• Set aside to marinade for 4-24 hours.
• Pre-heat the oven to 355°F/180°C.
• Remove the chicken from the bag and brush off any really chunky bits of marinade. Arrange your chicken into a single layer on a lined baking sheet.
• Cook for 30 minutes. Turn the heat on 425°F/220°C and cook the drumsticks for a further 15 minutes until golden and charred.
• Serve with beer and plenty of napkins - obviously optional but I recommend both ;-)

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.