Ginger chicken delight
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boned and skinned chicken thighs (about 1-1/4 lbs.) | |
| ⅓ | cup | Flour |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Fruit juice (Orange, apple or pineapple) |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Grated fresh gingerroot -or- |
| ½ | teaspoon | Ground ginger |
| 2 | teaspoons | Minced garlic -or- |
| ½ | teaspoon | Garlic powder |
Directions
Unroll chicken thighs, trim off fat and slice each into 2 long pieces.
Shake chicken pieces and flour in a closed plastic bag to coat.
Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 3-4 minutes per side uintil lightly browned on the outside but still slightly pink in the centers.
Meanwhile, mix juice, honey, soy sauce, ginger and garlic. Pour over chicken. Cook, stirring a few times, 1-2 minutes until chicken is no longer pink in the centers and sauce thickens slightly. (If sauce becomes too thick, stir in up to ¼ c. water).
per serving: 291 cal, 30 g protein, 21 g carbohydrates, 9 g fat, 118 mg cholesterol, 423 mg sodium.
NOTE: I use boneless chicken breasts and it works fine and use the sauce (if not too thick) on rice.
Posted to JEWISH-FOOD digest V96 #86 Date: Tue, 26 Nov 1996 09:18:32 -0600 From: mlefko@... (Marsha Lefko)