Ginger Chicken Delight
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 2 cups cubed boneless chicken breasts (also can use with boneless skinless thighs)
- 1⁄3 cup flour
- 1 tablespoon oil
- 1⁄2 cup apple juice or 1/2 cup pineapple juice
- 2 tablespoons honey
- 2 tablespoons light soy sauce
- 1 tablespoon grated gingerroot or 1/2 teaspoon ground ginger
- 2 teaspoons minced garlic or 1/2 teaspoon garlic powder
- 1⁄2 cup pineapple chunk (sometimes I add more because I love pineapple)
directions
- Put chicken in ziploc bag with flour shake to coat.
- Heat oil in skillet and add chicken.
- Cook until no longer pink in middle.
- (Sometimes I need more than 1 Tbs oil) While chicken is cooking, mix together fruit juice, honey, soy sauce, ginger and garlic and pineapple.
- Once chicken is cooked thoroughly add sauce (make sure to stir sauce right before adding because the honey settles to the bottom).
- Cook until sauce thickens.
- Usually I serve over a layer of stir fried vegtables (cabbage, broccoli and peapods are my favorite) and a layer of steamed rice.
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Reviews
-
This recipe was very good, but both DH & I felt it was missing something and a little bland. I did use fresh pineapple instead of canned and added more than 1/2 a cup as the poster mentions she does. Next time I think I will add a little five spice or hot chili flakes to brighten the flavor. I served with steamed rice and Asparagus-Nut Stir fry #23756 by Ginny P, which was a nice compliment to the dish. Thank you Mom2girls for sharing the recipe.
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I doubled the recipe (looks like the leftovers will be wonderful), and instead of serving this with stir-fried veggies, I just added broccoli to the finished product and served it over rice. I used four or five cloves of garlic, pressed (I never mince it). Aside from doubling the recipe, I didn't feel the need for more sauce. It was a little too sweet for me, and I think next time I'd reduce the honey (I only eyed it, so I might have used a little more than called for) and add a few green onions to the sauce.