Lemon Ginger Chicken And Green Beans Recipes

LEMON GINGER CHICKEN

Lemon Ginger Chicken image

Make and share this Lemon Ginger Chicken recipe from Food.com.

Provided by Derf2440

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken breasts, halfs boneless, skinless
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 teaspoons olive oil
1/2 cup chicken broth
1/4 cup lemnon juice
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger, finely grated
1 teaspoon lemon zest
1/4 teaspoon dry mustard (I use 1/2 teaspoon)
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
parsley (to garnish)

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.

LEMON-GINGER CHICKEN AND GREEN BEANS

Lemon-Ginger Chicken and Green Beans image

Fresh ginger is used in the poaching liquid for the chicken, as well as used to flavor the cucumber salad in this quick weeknight dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

Ingredients

4 small boneless, skinless chicken-breast halves
Kosher salt and freshly ground pepper
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
6 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
2 teaspoons grated fresh ginger (from a 1-inch piece)
8 ounces green beans, trimmed and cut into 1-inch pieces
1/2 cup packed cilantro leaves
1 cup couscous
3 mini cucumbers
3 cocktail tomatoes, such as Campari

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.

LEMON CHICKEN STIR-FRY WITH GREEN BEANS

Lemon Chicken Stir-Fry with Green Beans image

A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 1/4 pounds boneless, skinless chicken breast, cut into small pieces Kosher salt and freshly ground pepper
1/3 cup cornstarch
1 1/2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon minced ginger (from a 1-inch piece)
1/2 cup safflower oil
12 ounces green beans, trimmed and halved on the bias
Steamed white rice, for serving

Steps:

Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

LEMON GREEN BEANS RECIPE BY TASTY

Lemon Green Beans Recipe by Tasty image

The secret to incredibly delicious green beans with minimal work? Chicken stock! Steamed in good-quality stock, the green beans will soak up all of the flavor, seasoning them from the inside out. Finish with a little lemon zest and juice for a bright pop of flavor.

Provided by Katie Aubin

Categories Sides

Time 17m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
3 cloves garlic, smashed
1 ½ lb green beans, trimmed
¾ cup chicken stock
1 lemon, zested
1 lemon, juiced

Steps:

Heat the olive oil in a large skillet over medium heat. Add the garlic green beans and season with salt. Sauté for 2 minutes, just until the garlic is fragrant.
Add the chicken stock, cover, and steam for 5-7 minutes, until the green beans are tender but still bright green. Add the lemon zest and juice and toss to combine. Season with more salt to taste.
Transfer to a bowl and serve warm.
Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, Sugar 5 grams

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