Dinner Tonight: Ginger Chicken
Mar 25, 2012 (The Blade - McClatchy-Tribune Information Services via COMTEX) --
We have thought of America as a melting pot for so long that sometimes we forget how true it is. Take, for instance, this recipe for Ginger Chicken, which Sandy Tellefsen got out of a magazine -- which one is now lost to the fog of time -- at least 15 years ago. With its ginger, garlic, fruit juice, soy sauce, and honey, it could not be more Asian in its inspiration. But now it just seems like good old American cooking.
6 boned and skinned chicken thighs, (about 1 1/4 pounds) OR 1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon vegetable oil
1/3 cup all-purpose flour
1/2 cup fruit juice, (apple, orange, or pineapple)
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger root OR 1/2 teaspoon ground ginger
2 teaspoons minced garlic OR 1/2 teaspoon garlic powder
Unroll chicken thighs, trim off fat, and slice each thigh into two long pieces.
Heat oil in large, nonstick skillet over medium high heat. Cook chicken 3-4 minutes on each side until lightly browned on the outside but still slightly pink in the center.
Meanwhile, mix juice, honey, soy sauce, ginger, and garlic. Pour over chicken. Cook, stirring a few times, 1-2 minutes until chicken is done and sauce thickens slightly.
Serve with cooked rice and oriental vegetables
Yield: 4-6 servings
-- Sandy Tellefsen
Have a recipe that is fast and healthy? Send it to email@example.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
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