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CATEGORY CUISINE TAG YIELD
Meats Entree, Low-fat, Poultry 6 Servings

INGREDIENTS

1 1/2 lb Chicken dark meat; no skin, R-T-C
1 1/2 lb Chicken breast halves without skin
1/4 c Onion; chopped
1 Clove garlic; minced
1 ts Ginger root; grated
1/3 c Plum sauce
1/4 c Frozen lemon juice concentrate
1/4 c Chili sauce
2 tb Soy sauce
1 tb Lemon juice
1 ts Dry mustard

INSTRUCTIONS

In a nonstick skillet, brown the chicken over medium heat for about 10
minutes. Remove chicken and place in a 3-quart baking dish. Drain off all
but 1 tb. fat in the skillet; add onion, garlic and gingerroot. Cook until
onion is tender. Stir together remaining ingredients and mix into onion
mixture. Heat just to boiling. Reduce heat and simmer, covered, for 5
minutes. Spoon mixture over chicken in dish. Bake, uncovered, at 350 F. for
40 to 45 minutes or until chicken is done, spooning sauce over chicken
occasionally.
Recipe by: Better Homes & Gardens, 4/97 Posted to MC-Recipe Digest V1 #670
by hurlbert <hurlbert@concentric.net> on Jul 13, 1997

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