STICKY, SWEET & SPICY GRILLED GINGER CHICKEN
Sticky, Sweet & Spicy Grilled Ginger Chicken with a flavorful sweet and spicy soy ginger glaze. This Thai chicken marinade is perfect for using chicken thighs, drumsticks or breasts and perfect when you don't feel like turning on the oven!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Grain Free
Time 1h25m
Number Of Ingredients 14
Steps:
- Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You'll use this for glazing the chicken on the grill later.
- Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
- About a half hour before you're ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.
- Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
- To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
Nutrition Facts : ServingSize 2 drumsticks, Calories 456 kcal, Fat 18.1 g, SaturatedFat 3.5 g, Carbohydrate 17.1 g, Fiber 0.2 g, Sugar 14.4 g, Protein 54 g
THAI COCONUT CHICKEN SOUP
I just adore chicken soup! This aromatic chicken soup has distinctive Thai flavors. Coconut milk is used to create a mild, rich, and creamy taste. Adding a little lime juice, lemon grass, cilantro, ginger, and red pepper flakes make this divine soup a perfect blend of spicy, sweet and sour. I've made it skinny by using such things as reduced-fat coconut milk, reduced-sodium chicken broth and adding nutritious spinach. It now contains 362 calories and 13 grams of fat per serving compared to a regular recipe at 798 calories and 42 grams of fat. Get ready to love this soup!
Provided by Nancy
Categories Appetizer Main Course Side Dish Soup
Time 25m
Number Of Ingredients 17
Steps:
- In a large saucepan heat the olive oil over medium-high heat. Add garlic and red pepper flakes. Sauté for 3 minutes until fragrant.
- Add the chicken broth, coconut milk, chicken, mushrooms, noodles, cilantro, lemon grass, curry powder, ginger, sugar, and pepper scraping the bottom and sides for any brown bits. Bring soup to a boil, then turn down to a simmer.
- Stir in the spinach and simmer until chicken is cooked, about 5 minutes.
- Remove soup from heat and stir in lime juice. Remove the piece of lemon grass and toss it.
- Ladle into serving bowls and garnish each with a little green onions.
Nutrition Facts : ServingSize 1.5 cups, Calories 362 kcal, Fat 13 g, Protein 23 g, Carbohydrate 38 g, Fiber 2 g, Sodium 879 mg, Sugar 5 g
SKINNY SPICY GINGER CHICKEN
93% less sat fat • 44% fewer calories than the original recipe. Hungry? Now you can fill up on fresh, tasty chicken without filling out.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken pieces in a 3 1/2- or 4-quart slow cooker.
- Drain tomatoes, reserving juice from one can. For sauce, in a medium bowl combine tomatoes and the reserved juice, the tapioca, ginger, cilantro, garlic, brown sugar, salt, and crushed red pepper. Pour sauce over chicken.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim fat from sauce. Serve chicken and sauce with hot cooked couscous in shallow bowls. Sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 100 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g
SKINNY THAI CHICKEN NOODLE SOUP TO REVITALIZE
A warming soup packed with flavorful and good ingredients to keep you healthy and well these cold Winter times - in the skinny way!
Provided by Stine Mari | Ginger with Spice
Categories Main Dish
Time 25m
Number Of Ingredients 14
Steps:
- Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes.
- Add the carrot, white part of the green onion, kaffir lime leaves, chicken stock, lime juice, light coconut milk and cilantro.
- Bring to a boil and then reduce to simmer for 10 minutes.
- Meanwhile, prepare a pan for the noodles. Boil the noodles for around 7 minutes, until they are tender (check your packaging). You may also do this the one pot way and add the noodles directly into the soup after it has simmered for 10 minutes**
- Add the cooked noodles into the soup and mix (or uncooked and cook for 7 more minutes). Taste and adjust seasonings (salt and pepper) accordingly, may also want more chicken stock or light coconut milk.
- Top with cilantro, green part of the green onions, lime wedges and chili if desired.
Nutrition Facts : Calories 440 calories, Carbohydrate 55.8 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 12.2 grams fat, Fiber 2 grams fiber, Protein 24.7 grams protein, SaturatedFat 5.8 grams saturated fat, Sodium 697 grams sodium, Sugar 2.4 grams sugar
SPICY GINGER CHICKEN
This simple dish will be familiar to many people-it shows up in Chinese restaurants as well. Chicken and ginger go together beautifully, and some people love this dish with beef instead. Ginger is also a healthy seasoning. If possible, try to get young ginger, which has a pink root. You can also add any veggies you like to this dish.
Provided by Roy A.
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
- Add onion and chicken; stir-fry until chicken begins to turn white.
- Add ginger and red pepper, combine well.
- Add chilies and chicken stock/water, and stir-fry for 1 minute.
- Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
- Serve with rice.
Nutrition Facts : Calories 251.2, Fat 15.5, SaturatedFat 2.3, Cholesterol 0.9, Sodium 1622.2, Carbohydrate 25.5, Fiber 4.4, Sugar 4.3, Protein 5.5
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