Best Citrus Ginger Chicken Recipes

GINGER CHICKEN STIR-FRY ROMAINE WRAPS WITH CITRUS SOY (PF CHANG)

Steps:

• Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot sauté pan lightly with soy bean oil. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
• Wrap the chicken mixture onto the romaine lettuce and top with scallion rings. Serve and enjoy!

CITRUS-GINGER CHICKEN

Steps:

• Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
• Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.

CROCK POT CITRUS GINGER CHICKEN

Steps:

• Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.
• Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.
• To thaw, place in fridge overnight.
• Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.
• You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.
• If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.

CITRUS-GINGER CHICKEN

Steps:

• Combine ingredients for marinade. Remove all visible fat from chicken. Place in shallow bowl and pour marinade over. Cover and marinate for at least 2 hours. (Can also marinate in a ziplock bag).
• Remove chicken from marinade and reserve marinade. Saute chicken breasts in a nonstick skillet coated with nonstick cooking spray (olive oil one is great). Turn and saute until done. Remove from skillet and keep warm.
• Add reserved marinade to skillet and bring to a boil for 5 minutes. Spoon sauce over chicken and serve.

GINGER-CITRUS CHICKEN THIGHS OFF THE GRILL

Steps:

• 1. Prepare marinade, with all ingredients, place chicken thighs in bag, marinade half an hour or overnight, your preference.
• 2. Start grill, for indirect grilling. Let ash form on coals.place pan with hickory chips under chicken next to coals. Grill 1 and 1/2 hours basting with reduced marinade the last 20 minutes. Let chicken rest 10 minutes before serving.
• 3. While thighs are grilling, simmer marinade until reduced by a third. Baste thighs with marinade.

CITRUS-AND-GINGER-ROASTED CHICKEN RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°. Finely grate the zest of 1 lemon and 1 orange. Quarter the zested lemon and orange. Set the chicken on a rack in a roasting pan. In a small bowl, combine the citrus zests with 1 tablespoon of the ginger. Generously season the cavity of the chicken with salt and pepper and all of the zest mixture. Stuff as many lemon and orange quarters inside the chicken as will fit. Juice the remaining 2 lemons and 1 orange. In a small bowl, mix the citrus juice with the remaining 2 tablespoons of ginger, the olive oil and the honey. Brush the chicken with the juice mixture and roast, basting with the juice every 20 minutes, for 1 1/4 hours, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165°. If the skin browns too quickly, cover the chicken with foil. Transfer the chicken to a cutting board and let rest for 15 minutes. Pour the pan juices into a glass measuring cup and skim off the fat. Remove the chicken skin and discard, carve the meat and transfer to plates. Serve with the pan juices.