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Ginger Chicken Delight

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  • 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


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: (Marsha Lefko)