| 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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