| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Fruits | Jewish | 4 | Servings | |
INGREDIENTS
| 6 | Boned and skinned chicken thighs (about 1-1/4 lbs.) | |
| 1/3 | c | Flour |
| 1 | tb | Vegetable oil |
| 1/2 | c | Fruit juice (Orange, apple or pineapple) |
| 2 | tb | Honey |
| 2 | tb | Light soy sauce |
| 1 | tb | Grated fresh gingerroot -or- |
| 1/2 | ts | Ground ginger |
| 2 | ts | Minced garlic -or- |
| 1/2 | ts | Garlic powder |
INSTRUCTIONS
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 1/4 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@dct.com (Marsha Lefko)
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