Skinny Spicy Ginger Chicken Recipes

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STICKY, SWEET & SPICY GRILLED GINGER CHICKEN



Sticky, Sweet & Spicy Grilled Ginger Chicken image

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

1/3 cup Fusia Asian Inspirations Soy Sauce
¼ cup water
2 tablespoons Carlini Toasted Sesame Oil or Olive Oil
2 tablespoons Simply Nature Organic Wildflower Honey
2 tablespoons packed Simply Nature Organic Light Brown Sugar (or sub coconut sugar)
1 small or medium lime, juiced
3 cloves garlic, finely minced
1 tablespoon fresh grated ginger
1 teaspoon Stonemill Crushed Red Pepper Flakes
2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
To garnish:
Chopped Southern Grove Honey Roasted Peanuts
Diced green onion
Diced cilantro

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



Thai Coconut Chicken Soup image

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

1 teaspoon extra virgin olive oil
2 cloves garlic minced
¼ -½ red teaspoon pepper flakes, (depending on your desired spiciness)
1 (32 ounces) container reduced-sodium chicken broth
1 (14 ounce) can light coconut milk
12 ounces boneless, skinless, chicken breast, (thinly sliced)
1 cup sliced mushrooms
4 ounces wide rice-stick noodles or Udon noodles
¼ cup fresh cilantro leaves, (minced)
1 stalk lemon grass, (white part only, cracked open with the flat side of a knife)
2 teaspoons curry powder, (I like Madras type)
2 teaspoons ginger ((from a jar) or fresh grated ginger root)
1 teaspoon sugar
¼ teaspoon fresh ground pepper
2 cups fresh spinach
2 tablespoons fresh lime juice
¼ cup chopped green onions, (for garnish)

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



Skinny Spicy Ginger Chicken image

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

12 chicken drumsticks and/or thighs (2.5 to 3 pounds total), skinned
2 14.5-ounce cans No-Salt-Added Diced Tomatoes
2 tablespoons quick-cooking tapioca
1 tablespoon grated fresh ginger
1 tablespoon snipped fresh cilantro or parsley
4 cloves garlic, minced
2 teaspoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 cups hot cooked whole grain couscous
2 tablespoons snipped fresh parsley

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



Skinny Thai Chicken Noodle Soup to Revitalize image

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

1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoon ginger, minced
1-2 tablespoon green curry paste, use more or less if you want, depends on spiciness
2 chicken breasts, cut into 1 inch / bite sized pieces
2 cups chicken stock, 500 ml
1 lime, juice only
1 can light coconut milk*
2 cilantro stems (with leaves), finely chopped
2 green onions, chopped, white and green part divided
1 large carrot, cut into matchsticks
2 kaffir lime leaves, optional but highly recommended
8 oz uncooked vermicelli rice noodles, 225g
salt and pepper, to taste

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



Spicy Ginger Chicken image

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

1 1/2 cups chicken breasts, thinly sliced
4 tablespoons oil
6 garlic cloves, chopped
1 small onion, cut in half and sliced
1 cup ginger, shredded
1 red pepper, sliced into thin strips
2 red chili peppers, sliced (optional)
1/2 cup chicken stock or 1/2 cup water
1 cup spring onion, cut into 1 inch pieces
2 tablespoons fish sauce
3 tablespoons oyster sauce
2 tablespoons light soy sauce

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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