Recipe - Ginger Chicken Delight

6 Boned and skinned chicken
thighs (about 1One fourth lbs.)
1/3 cup Flour
1 tablespoon Vegetable oil
One half cup Fruit juice (Orange, apple
or pineapple)
2 tablespoon Honey
2 tablespoon Light soy sauce
1 tablespoon Grated fresh gingerroot or
One half teaspoon Ground ginger
2 teaspoon Minced garlic or
One half teaspoon Garlic powder

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 nonstick skillet over mediumhigh heat. Cook chicken
34 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, 12 minutes until chicken is no
longer pink in the centers and sauce thickens slightly. (If sauce becomes
too thick, stir in up to One fourth 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 JEWISHFOOD digest V96 #86

Date: Tue, 26 Nov 1996 09:18:32 0600

From: mlefko@dct.com (Marsha Lefko)