| 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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