Best Sticky Lime And Ginger Chicken Recipes

Sticky Ginger, Lime and Chili Chicken image

Provided by English_Rose

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 teaspoons ground turmeric
9 ounces clear honey
4 in fresh gingerroot, finely grated
2 fat garlic cloves, crushed
2 large limes, grated zest and juice
6 ounces sweet chili sauce
8 boneless chicken breasts, skin on
2 1/2 cups white wine

Steps:

Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.

Nutrition Facts : Calories 416.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97, Carbohydrate 30.8, Fiber 0.7, Sugar 27.4, Protein 30.6

STICKY LIME AND GINGER CHICKEN image

Categories Chicken

Yield 4

Number Of Ingredients 11

1 lime
1/3 cup (80 mL) honey
2 tbsp (30 mL) oyster sauce
Piece of fresh ginger root, about 1 ÃÂ½-in (3.8 cm) long, peeled, finely grated
2 cloves garlic, crushed
1/4 cup (60 mL) water
2 tbsp (30 mL) peanut or vegetable oil
8 chicken thighs (2 lb/907 g total), trimmed, cut in thick strips
1 bunch Chinese or regular broccoli (1ÃÂ½ lb/680 g), chopped or sliced
Shredded green onions
Hot steamed rice

Steps:

1. Squeeze 1 tbsp (15 mL) juice from the lime and slice the remainder thinly, setting slices aside. In a cup, combine honey, oyster sauce, the lime juice, ginger, garlic and water. 2. Heat oil in a large wok or nonstick frying pan over high heat. Cook chicken in batches for 6 minutes, or until cooked through. Add honey mixture and lime slices and bring to a boil. Cook another 2 to 4 minutes or until thickened slightly. 3. Meanwhile, blanch the broccoli for 15 to 30 seconds in a pot of boiling water, just until beginning to tenderize, then drain and place on a heated platter. Top with the chicken and green onions. Spoon sauce from pan over all and serve with rice.