Honeyed Ginger Chicken

This incredible dish is a house favorite.  It began its life in the Betty Crocker Cookbook, but was transformed through the hands of  a wonderfully talented Chef I know...my Hubby!  He has graciously allowed me to post his tweak on a classic dish, and so I bring to you...

Honeyed Ginger Chicken!


4 tbs vegetable oil
4 tbs margarine or butter
1 cup flour
1 ½ tsp ground ginger
¾ tsp pepper
3 pounds chicken, cut into thin strips
2/3 cup honey
2/3 cup chili sauce  (found in the condiment section)
2/3 cup soy sauce
1 tsp ground ginger


Heat oven to 425*.  

Heat oil and margarine in rectangular pan, 13x9x2 inches, in oven until melted. 

Mix flour, 1 ½ tsp ground ginger and the pepper.  Coat chicken pieces thoroughly with the flour mixture.  Place chicken in pan. 

Bake uncovered 45 minutes.

Mix remaining ingredients.  Remove chicken from oven and pour the sauce over it.  Bake another 15 minutes.  

Remove from oven and let it sit for 10 minutes or so...mainly because it's gonna be so piping hot that those little chickies will burn the living daylights out of your tongue if you don't wait.  (I promise.  It will happen.)

Add your favorite side-dish, like a luscious salad or delightful helping of saffron rice and a nice glass of mango-peach tea and get to feasting!


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