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Ginger-Glazed Chicken

Ginger-Glazed Chicken

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"This simple chicken entrée is packed with flavor. Any leftover chicken can be sliced and turned into a delicious...

Shutterstock/ Ailisa

"This simple chicken entrée is packed with flavor. Any leftover chicken can be sliced and turned into a delicious chicken sandwich." — Kerry Dunnington, author of This Book Cooks


Reprinted with permissions from This Book Cooks, published in 2015 by Artichoke Publishers


  • 1/2 Cup Dijon-style mustard
  • 1/4 Cup packed brown sugar
  • 1/4 Cup honey
  • 2 Tablespoons minced fresh ginger
  • 8 chicken cutlets, about three pounds

Ginger Chicken

Ginger Chicken is a homestyle Chinese dish made with lots of fresh ginger, garlic and scallions, cooked down into a sticky brown sauce great over rice or noodles.

I first heard of Ginger Chicken at a Chinese restaurant in Rochester, NY, where I waited tables. In the kitchen, the Cantonese chefs referred to this Ginger Chicken as “Old Ginger Chicken” or “lo gyong gai” in Cantonese (老姜鸡, “ lǎo jiāng jī” in Mandarin ).

I loved talking with the chefs when the kitchen wasn’t too busy, and I learned why it’s called “Old Ginger Chicken.” It’s because literally “old,” or mature ginger should be used!


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Recipe Summary

  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 teaspoons olive oil
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Let’s make Honey Ginger Chicken Breast

First, you’ll season the chicken and let that hang out for a bit before baking (hello, flavor). If you can somehow remember (you impress me, friend), season the night before or the morning of cooking. Your taste buds will thank you. Simply seasoning them while the oven preheats is fine too.

Next, make a glaze you’ll want to eat with a spoon straight from the pan. We’re talk’n honey, ginger and coconut aminos. Your favorite soy sauce works too. Bake off that protein, cover it in said delicious glaze and you’ll be eating well tonight.

This would be amazing served along side a cucumber salad, cauliflower rice, or a quick veggie stir fry. Its called winning when dinner is served up this quickly and easily (and of course the non negotiable: tastily).

Sweetness and spice and everything nice, that’s what Baked Honey Ginger Chicken is made of.

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Ginger Glazed Chicken

Recipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

1 package (about 1 pound) skinless, boneless chicken breasts
Salt and ground black pepper to taste
3 tablespoons butter or margarine - divided use
2 tablespoons brown sugar, packed
1/8 teaspoon ground ginger
1 (14-ounce) package frozen baby carrots, partially thawed
1/2 cup chicken broth

Cooking Directions:

  1. Season chicken with salt and pepper.
  2. In large nonstick skillet, melt 1 tablespoon butter over medium-high heat and cook chicken, turning once, 10 to 12 minutes or until golden brown and cooked through. Remove to serving platter keep warm.
  3. Over medium heat, melt remaining 2 tablespoons butter, brown sugar and ginger, stirring frequently, until sugar is dissolved.
  4. Add carrots and broth bring to a boil. Reduce heat and simmer, stirring frequently, 5 minutes until sauce thickens slightly and carrots are heated through.
  5. To serve, spoon sauce and carrots over chicken.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.

Ginger-glazed chicken recipe

This recipe is similar to the ones that you can buy @ Chinese fast-food restaurants. one of my fav comfort foods =)
Main Ingredients:
Boneless chicken, cut into cubes
50% flour
50% cornstarch
pinch of salt
oil for frying

Ginger Glaze Ingredients:
1/2 cup slices of ginger or however much you want (the more the better for me)
1 cup water
2 tablespoons of soy sauce
1 cup brown sugar
1/4 cup vinegar
1 cup corn syrup

-Combine flour, cornstarch and salt in one bowl
-beat the eggs
-dip the chicken into the flour and then into the eggs and into the flour again.
-fry on medium heat for about 15 min. (depends. ), strain and put aside
-now if we want a crispier chicken, we'll have to double fry at a higher heat setting for just about 5 min.
-strain and set aside. now onto the glaze!

-Boil ginger with water.
-Add soy sauce, brown sugar, and vinegar and boil until the mixture bubbles.
-Mix and add corn syrup. Let boil until it bubbles again.

-Put the sauce on low heat and combine this with the fried chicken cube toss until well-blended.
-You can toss in some sesame seeds before you serve this dish.

This message was edited Oct 1, 2008 10:23 PM

Is there more than 1 egg? You pluralized eggs in your directions.
Would you say about a pound of chicken?
This is something I would like to make.
Thanks, Linda

oh sorry about that..well usually I eyeball these things.. for a pound of chicken I would say 2 eggs. But usually I would start off with just one and then beat another one if needed.

Sounds like this would be something my teenager would love!!

I hope you guys enjoy this. this is better/cheaper than the stuff you get from fast can alter the flavour and stuff like that. You can make it with garlic instead of ginger, add spice etc. Do be careful though as it uses alot of sugar! and oh yeah, you can make this with chicken wings instead of cubed chicken meat, like bbq wings (just cut the wings in half, where the joint is so it's easier to cook and eat)..kinda like the ones you get from the restaurant like pizza hot/pizza pizza. =D

evr, when you want a crisper meat do you re-fry immediately or wait until the meat cools off? Linda

you can refry immediately. what I do is I'll have 2-3 batches to cook. I first cook all 3 batches, and then refry them (so some of them might be already warm, but not cool). Similarly, you can fry the chicken first time, let it cool then store in an airtight container and you can freeze it for about 1 month. Then when needed, you can make the sauce, fry the chicken the second time (like frying eggs/pan frying) and then you can serve it. I think I answered you question. It can be done either or (second frying can be done when the meat is still warm after taking it out and letting it drain with a paper towel, OR cold/at room temp.). I hope I've given you the answer you were looking for.

Yes, you did give me the answer I was looking for.
I made this for supper tonite. It was delicious. We kept going back for seconds and thirds. Dh thought it was too sweet so I may cut it back to 3/4 cup for the corn syrup and sugar. It reminded us of Sesame Chicken at a Chinese restaurant.
Thanks for sharing. Linda

thank you linda. Of course you can lessen the sweetness of this dish-it's just that my family likes sugar lol. Where you able to get a hold of wheat starch? or did you just use cornstarch?

I just used cornstarch. It was sooo silky soft when I covered the chicken. A new experience as I never had used that much cornstarch in one recipe.
We had a small bowl as leftovers for the next day. We all were looking for it in the frig when DH admitted he ate it for breakfast.. Great recipe


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Calories per serving: 230

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Ginger Glazed Spatchcock Chicken

Ginger Glazed Spatchcock Chicken, we love grilled chicken and doing another Spatchcock Chicken was easy and flavorful. It was simple enough for a weeknight dinner and pretty enough for company. We served it with our twice baked potatoes and fresh steamed asparagus with a bit of butter. Spatchcock Chicken is simple and easy to do on the Green Mountain Wood Pellet Grill/Smoker.

From Wikipedia, the free encyclopedia
A spatchcocked chicken

A spatchcock, otherwise known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. [1] The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Ginger Glazed Spatchcock Chicken A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 30 minutes @ 150 degrees (65c) smoke 45 minutes @ 350 degrees (177c) Grill
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Southern Pecan

Ingredients: Ginger Glazed Spatchcock Chicken

Directions: Ginger Glazed Spatchcock Chicken

Lay your bird out and Spatchcock it. Then season it with your GMG Roasted Garlic & Chipotle Seasoning Blend. That’s it, you’re ready for the grill. I smoked this one at 150 degrees (65c) smoke 45 minutes before I turned up the heat. Then, another 45 minutes @ 350 degrees (177c) until I reached an internal temp around 170 degrees (77c).

Spatchcock the Chicken

Ginger Glazed Spatchcock Chicken A Wood Pellet Grill Recipe

Season Both Sides of Your Bird

In the Smoke on My Grill Grates with the GMG Meat Probe

Ginger Glazed Spatchcock Chicken A Wood Pellet Grill Recipe

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill/smoker is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So, after the grill comes up to temp and burns clean turn it back down to 150 degrees (65c) to smoke. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150 degrees (65c). 45 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 45 minutes, turn the (Temperature Control) up to 350 degrees (177c). With the chicken skin side down on the Grill Grates for 20 minutes or so with a quarter turn at the half way point before flipping it over. Sauce before flipping, then sauce and grill until the chicken reaches an internal temp around 170 degrees (77c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that it will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Ginger Glazed Spatchcock Chicken A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Grill Grates on My GMG Jim Bowie

Ginger Glazed Spatchcock Chicken A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels. I did 45 minutes here at 350 (174c) internal temp around 170 degrees (77c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Ginger Glazed Spatchcock Chicken A Wood Pellet Grill Recipe

Let’s Eat!

Ginger Glazed Spatchcock Chicken A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Ginger-glazed chicken + grilled asparagus

Thanksgiving weekend I delivered my very first workshop! I called it Gut Toning Meals, because your GI tract is a muscle, and not the kind you can work out in the gym. We tone it up by eating the right foods that allow our digestive system to do what it’s supposed to.

One of the recipes we made during the class was Ginger-Glazed Chicken with Grilled Asparagus.

Key Ingredients:

  • Ginger: A powerful gut-healing spice, relaxing the digestive tract, relieving intestinal gas, and offering antioxidant and anti-inflammatory effects as well.
  • Coconut Oil: Contains antimicrobial properties that aid in digestion and prevent diverticular inflammation.
  • Chicken: Supports digestive function in moderate amounts.
  • Asparagus: High in dietary fiber and anti-inflammatory compounds. Asparagus also has one of the highest protein contents for vegetables.
  • Ghee: Nourishes cells of the intestinal tract, easy to digest because lactose/milk proteins are removed.
  • Sesame Seeds: Oils from the seeds help lubricate the intestines for smooth moves.

Serves 4

¼ cup coconut sugar
3 tbsp tamari
2 cloves garlic, minced
1 tbsp fresh ginger, grated
Freshly cracked pepper
1 tbsp coconut oil, melted
8 boneless chicken thighs (about 1.75 lbs.)
½ tbsp coconut oil
1 bunch asparagus
1 tbsp ghee
1 tsp salt
2 green onions
1 tsp sesame seeds

Life is but a Dish

There’s no such thing as too many good chicken recipes. We all get stuck and we all need inspiration. Even if that means just changing up one or two ingredients to make it an entirely different dish.

The sauce used in this chicken recipe is pretty much the same sauce I use in my Honey Glazed Salmon recipe. I like doing this sometimes because it shows how easily adaptable dishes can be! It’s usually something so simple that you would never think to do, like swap the salmon for chicken! But it works. And it works oh so well.

Also, if you love one pan meals as much as I do, then I know you’ll love this. Similar to my Balsamic Mustard Chicken recipe, you sear the chicken in the pan, then finish it off in the oven! Done and done.

Serve this over a bed of perfectly cooked basmati rice and I’d say that’s a kick ass meal.

Watch the video: Κοτόπουλο με τζίντζερ (June 2022).


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