A collection of Rod's favorite recipes

Posts tagged ‘ginger’

Chicken with Mango and Ginger

Chicken with Mango and GingerI went to Freddie’s (Fred Meyer grocery, for those not in the Northwest US) and on a whim purchased chicken, ginger and mango just because I thought they would go well together. But I don’t cook without a recipe (at my family’s request), so I googled “chicken mango ginger” and this recipe was at the top of the list! And it’s delicious! The chicken is sooo tender! I used Pablano peppers instead of Jalapeno this time… next time I might try the Jalapeno, but the Pablano was really good!

Prep time –> 15 minutes. Total time –> 35 minutes. Serves 4.


  • 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
  • 8 chicken cutlets (about 1 3/4 pounds total)
  • 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
  • 1/3 cup fresh cilantro leaves
  • 1 medium jalapeno, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Lime wedges, for serving


Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.

Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.


Soy-Garlic Chicken Wings


  • 3 pounds chicken wings (about 20)
  • 1/4 cup Tamari sauce
  • 3 garlic cloves. minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sugar
  • 1 tablespoon minced peeled fresh ginger


Preheat oven to 450°F with rack in upper third.

Cut wings at all joints, reserving wing tips for another use. Toss wings in a bowl with 1 teaspoon fine salt. Oil a large foil lined four-sided baking sheet and spread wings in one layer. Bake until golden and cooked through about 35 minutes.

While wings are baking, stir together soy sauce, garlic, lemon juice, sugar and ginger in a small saucepan and simmer 3 minutes.

Transfer cooked wing to a bowl and toss with sauce.

Read more: http://main.kitchendaily.com/recipe/soy-garlic-chicken-wings-142846/#ixzz2M5BtyzDf

Honey Ginger Grilled Salmon

1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup reduced sodium soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets

1 In a large self-closing plastic bag, combine first six ingredients; mix well.
2 Place salmon in bag and seal tightly.
3 Turn bag gently to distribute marinade.
4 Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
5 Turn bag occasionally.
6 Lightly grease grill rack.
7 Preheat grill to medium heat.
8 Remove salmon from marinade; reserve the marinade. 9 Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. 10 Brush with reserved marinade up until the last 5 minutes of cooking time. 11 Discard leftover marinade.

Read more at: http://www.food.com/recipe/honey-ginger-grilled-salmon-13982?oc=linkback

Read more at: http://www.food.com/recipe/honey-ginger-grilled-salmon-13982?oc=linkback

Sweet-and-Spicy Coconut Chicken

A bit of Mexican heat combines with Caribbean flair in this winner in Quick & Simple‘s Best BBQ Dish contest, submitted by Karen Gulkin of Greeley, CO.


  • 6 to 8  (or a combination) boneless, skinless chicken-breast halves or thighs
  • 2  (in adobo sauce) canned chipotle peppers, seeded
  • 2 tablespoon(s) adobo sauce
  • 1 1/2 cup(s) canned coconut milk
  • 2 tablespoon(s) brown sugar
  • 1 tablespoon(s) fresh ginger, peeled, minced

Chili Glaze:

  • 3/4 cup(s) rice vinegar
  • 3 tablespoon(s) soy sauce
  • 1/2 cup(s) sugar
  • 1 tablespoon(s) adobo sauce
  • 2 tablespoon(s) chopped fresh cilantro leaves


  1. Place chicken in a large bowl or zip-top plastic bag. In a blender or food processor, purée peppers, adobo sauce, coconut milk, brown sugar and ginger until smooth. Pour marinade over chicken, cover with plastic wrap or seal bag, and refrigerate for 1 to 2 hours. Discard excess marinade.
  2. Preheat grill to medium-high. Grill chicken for 4 to 6 minutes on each side, or until cooked through.
  3. For the glaze: Combine rice vinegar, soy sauce, sugar and adobo sauce in a medium saucepan. Bring to a boil; reduce heat and simmer until thickened and about 3/4 cup remains, about 15 to 20 minutes. (Note: You can make this sauce 3 to 4 days in advance and reheat before serving.)
  4. Place chicken on plate and pour chili glaze over the top. Sprinkle with cilantro leaves and serve.