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PointsPlus Ginger-Lime Chicken Recipe

PointsPlus Ginger-Lime Chicken Recipe


An easy chicken recipe that's made with zingy ginger. Try serving it with some grilled vegetables or on top of greens.

Ingredients

  • ¼ cup low-sodium soy sauce
  • 3 tablespoon fresh lime juice
  • 2 teaspoon lime zest, finely minced
  • 2 tablespoon ginger root, finely minced or grated
  • 2 cloves medium garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon chili oil, or other hot oil
  • ¼ cup cilantro, fresh, chopped & divided
  • 1 pound chicken breast, raw without skin & bone (4 ounce pieces)
  • 1/8 teaspoon sugar
  • 2 tablespoon scallion, finely minced

Directions

In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2–4 hours.

Preheat broiler to high. Remove chicken from marinade and place in a baking dish; strain marinade and set aside. Broil chicken, 4–6 minutes; flip and brush chicken with reserved marinade (discard any remaining marinade). Return chicken to oven and broil until chicken is cooked through, about 4–6 minutes more.

To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish.


Ginger Lime Chicken and Noodles

Ginger Lime Chicken and Noodles will change EVERYTHING you may know and believe about Lean and Green Meals. Boring? Oh my no. Tasteless? My family put this as one of their top 10 favorites of all time. Time Consuming? Never.

If you know Stacey Hawkins, then you won't be surprised at how EASY this dish is and how flavorful the results- even with just a few ingredients.

The key to the intense flavor is the marinade. There's not a lot of it so it clings to the chicken beautifully and the acidity of the lime both tenderizes and flavors at the same time.

Placed over a bed of quickly sauteed zucchini noodles, or with a side of cauliflower rice, or even over a green salad, this yummy recipe is as beautiful as it is delicious. Give it a try this week!


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How to make ginger chicken

  1. Make the sauce: Mix together soy sauce, water, dark brown sugar, fish sauce and lime juice in a bowl or measuring jug.
  2. Prepare and cook the chicken: Slice boneless, skinless chicken thighs into bite-sized chunks. Season with salt then brown in a very hot pan until golden brown all over. Do this in batches to avoid overcrowding the pan. Remove the chicken and set aside.
  3. Cook the sauce: In the same pan, Sauté ginger and garlic in two teaspoons of sesame oil until fragrant (approximately 30 seconds) then pour in the soy sauce mixture. Allow to come up to a boil then add the chicken. Allow to simmer, stirring regularly until the sauce has reduced and chicken is cooked through.
  4. Serve: Serve sprinkled with sliced chillies, sesame seeds, coriander or sliced spring or green onions.

Can I use chicken breast for this recipe?

Yes, you can use chicken breasts for this recipe. Cook in exactly the same way, just take care not to overcook the chicken as chicken breasts need less cooking than chicken thighs do.


Cast Iron Ginger Lime Chicken Thighs

Hi there! Long time no talk. If you noticed, I was MIA from the blog last week. I had originally planned on posting, but I just decided to take the week off since I was in Portugal. It honestly felt great to give myself a little break from the constant hustle of owning your own business. But I’m back and ready to give you all the recipes!

I first made these chicken thighs months ago for some meal prep people. They turned out great so I made them a few more times, took some pictures, and was waiting for a rainy day to share them with you. Well now is the perfect time, as it pours rain outside, and I am just back from almost 3 weeks away and zero food in the house.

To be honest, I have never been a fan of chicken thighs. I always thought they were too fatty. My dad used to make them growing up and I would always request the breasts. Our good friends here make them a lot and always say how they are far superior over the chicken breast. Well I finally caved and started playing around with finding a good way to make them and I hit the nail on the head. I could eat these chicken thighs every dang day.

I’m going to give all the credit to the marinate. It is super simple, but packs all the flavor, and is only a handful of ingredients. Another key is also the searing on the cast iron – it gives a little crispiness to the chicken skin before it finishes baking in the oven. It makes a huge batch so they are perfect for some meal prep and reuse throughout the week. We pair them with all the things for an easy dinner!

If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!


Recipe Summary

  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.


I'm excited to try the Chicken Parmesan Stuffed Shells (#1), and the Bubble Up Chicken Pot Pie (#13). What about you?

P.S. I have a Chicken Taco Casserole Recipe that is TO DIE FOR and is only 7 PointsPlus. :)

P.S.S. The easiest chicken dish you will every make is my Easy Instant Pot Chicken and it's ZERO Points.

*If SmartPoint Values are missing it is because they weren't provided by the blog the recipe was featured on, and not enough nutritional info was provided for me to calculate the SmartPoints myself.

Come find me and JOIN my Weight Watchers Air Fryer & Instant Pot Facebook Recipe Group. We all know how hard it is to do it alone. We are a community of people who post recipes, share tips and ideas and inspire one another every day! We can't wait to meet you!!

Check the bottom of this page to Download my FREE WW Cookbook & Tips Guide. You will LOVE it!!

This is my ZERO Point food list. Book mark the page and refer back often. Loading your fridge and pantry with these ZERO point foods is tip #1 for weight loss success.

Meal plans help me stay on track. Here are some of my favorites!

Have you made up a batch of my 2 Ingredients Dough yet? It's AMAZING stuff!! Use it to make low point bread bowls, pretzels, bread sticks, bagels, pizza crust, cinnamon rolls & more. Check out the Recipe Guide & Individual Recipes below:

To entice you, watch this Video for the 2 Ingredients Bagel Recipe – you will LOVE it – total YUM!!


Sticky Ginger-Lime Chicken

Serve these scrumptious chicken legs with a side of rice.

Ingredients

  • 4 skin-on chicken legs (about 1.2 kg)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup liquid honey
  • 2 tablespoons hoisin sauce
  • 2 tablespoons water
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon Asian chili sauce (such as sriracha)
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon sesame seeds , toasted
  • 1 tablespoon chopped fresh chives

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 420
  • Sugars 20 g
  • Protein 40 g
  • Calories 427
  • Total fat 19 g
  • Potassium 383 mg
  • Cholesterol 135 mg
  • Saturated fat 5 g
  • Total carbohydrate 24 g

Method

Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In large bowl, sprinkle chicken with cornstarch toss to coat. Arrange on prepared pan sprinkle with salt and pepper. Bake for 30 minutes.

Meanwhile, in saucepan, whisk together honey, hoisin sauce, water, ginger and chili sauce over medium heat. Cook, stirring frequently, until thickened, 4 to 6 minutes. Remove from heat stir in lime zest and lime juice. Reserving one-third of the glaze set aside.

Remove chicken from oven brush with one-third of the glaze. Bake for 5 minutes. Brush with remaining glaze. Bake until instant-read thermometer inserted in thickest part of leg reads 165°F and juices run clear when pierced, 5 to 10 minutes. Remove from oven using clean brush, brush with reserved glaze. Let stand for 10 minutes. Sprinkle with sesame seeds and chives.


Ginger Lime Chicken Bites

This amazingly simple and delicious recipe is from the bestselling book, The Healthy Gluten Free Life, by Tammy Credicott. While the book is not Paleo, about 100 of the 200 recipes in the book are either already Paleo-friendly, or can easily be converted. This is just one example of the quick and easy, yet oh-so tasty recipes that make up this book!

Ingredients

Chicken
1 TBSP coconut oil
3 Boneless, skinless, organic chicken breasts, cut into bite-size pieces

Sauce
Juice of 1 organic lime
2 TBSP coconut aminos
1 TBSP olive oil
1 tsp freshly grated ginger
1 garlic clove, minced
1 TBSP raw organic honey
1 tsp granulated onion

Toppings
Chopped green onions
Sesame seeds

The Method

1. Mix sauce ingredients in a small bowl. Set aside.

2. Heat oil in a large skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until browned and almost done. About 5 minutes.

3. Add sauce to skillet, turn heat to low and simmer, uncovered for another 5 minutes, or until chicken pieces are cooked through.


What is Karo® Syrup?

Essentially, yes, Karo® Syrup is corn syrup. And I remember a bottle of both light and dark always being in my family’s baking pantry.

Karo® Syrup is typically used in baking to keep things moist. It is also used in candy making and controls how sugar crystallizes and can be used in ice cream to prevent ice crystallization. Karo® Syrup is a corn syrup that comes in dark and light. Karo® Light Syrup is often used in baking and has a subtle vanilla flavor where Karo® Dark Syrup has more of a molasses flavor.

Often, people think of Karo® Light Syrup for marshmallows, fudge, candies… but it’s is a great secret ingredient for sauces, too.

For these wings, I wanted something sweet to offset the hot sauce and soy sauce, so I chose Karo® Light Syrup to help thicken and create that signature sticky wing sauce, and to balance out the sweet and savory on this easy wing recipe.


Ginger Lime Chicken Cauliflower Rice Meal Prep

When lunchtime hits, nothing makes me happier than having a delicious, fully prepared meal ready for me in the fridge. Sometimes it’s leftovers from last night’s dinner, and sometimes it’s something I’ve made specifically for lunch. Either way, having lunch ready to go makes my workday go much more smoothly.

These ginger lime chicken cauliflower rice bowls are so full of flavor. I love the savory taste of the chicken and cauliflower rice along with the sweet crunch of red peppers. This dish is filling enough to keep your appetite satisfied throughout the afternoon.

Rectangular food storage containers are my favorites for meal prep. We have a draw full of Pyrex glass containers in all shapes and sizes. The 3 cup rectangular containers are a great size for a hearty make-ahead lunch.

Watch this short video to see how easy it is to meal prep this delicious lunch: