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)

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