Best Ginger And Lemon Pork And Chicken Recipes

QUICK GINGER PORK STIR FRY

Quick Ginger Pork Stir Fry image

I was looking for a new way to serve pork to my family that was quick and easy. I altered several different recipes to our tastes and finally came up with this keeper. My teenage son was disappointed that we didn't have Mexican that night, but once he tasted this he ate two full plates.

Provided by vjwatkins

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon hoisin sauce
2 cloves garlic, chopped
1 teaspoon salt
2 tablespoons sesame oil, divided
1 ½ pounds boneless pork chops, cut into stir-fry strips
1 red bell pepper, diced
½ onion, diced
1 (12 ounce) package frozen stir-fry vegetables
1 (8 ounce) can sliced water chestnuts, drained
2 teaspoons ground ginger
1 teaspoon red pepper flakes

Steps:

Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 19.1 g, Cholesterol 38.7 mg, Fat 12.3 g, Fiber 3.2 g, Protein 17 g, SaturatedFat 3.4 g, Sodium 906.3 mg, Sugar 9 g

LEMON GINGER CHICKEN STIR FRY

Lemon Ginger Chicken Stir Fry image

From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 1h11m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch strips
1/4 teaspoon fresh ground black pepper
1 teaspoon canola oil
3/4 cup thinly sliced onion
2 tablespoons minced peeled fresh ginger, divided
1 teaspoon dark sesame oil
2 cups julienne-cut yellow squash
1 cup red bell pepper, strips
1 tablespoon grated fresh lemon rind
1 tablespoon minced fresh garlic
3 tablespoons honey
3 tablespoons low sodium soy sauce
3 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons cornstarch
3 cups hot cooked jasmine rice (seasoned to preference)

Steps:

Sprinkle chicken with black pepper.
Let the canola oil get heated in a large nonstick skillet over medium-high heat.
Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
Remove from pan and keep warm.
Add sesame oil to skillet and heat over medium-high heat.
Add in squash and bell pepper; stirfry for 3 mintues.
In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
Serve with rice.

Nutrition Facts : Calories 373.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 540, Carbohydrate 52.8, Fiber 3.6, Sugar 17.6, Protein 31.3

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