Ginger Chicken
photo by Chilicat
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 chicken breast fillets, diced
- 1⁄3 cup plain flour
- 1 tablespoon olive oil
- 1⁄2 cup unsweetened pineapple juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 2 teaspoons garlic, minced
directions
- Coat chicken pieces in the flour.
- Heat oil in non-stick frying pan over medium-high heat.
- Cook chicken 3-4 minutes per side, until lightly browned on the outside.
- Meanwhile, mix pineapple juice, honey, soy sauce, ginger and garlic.
- Pour over the chicken.
- Cook, stirring constantly, until juices run clear when chicken is pierced and the sauce is slightly thickened.
- If the sauce is too thick, add 1/4 cup water.
- I serve this with Thai Sticky Jasmine Rice and a cucumber salad.
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Reviews
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This is one of the best recipes that I have ever made. Everyone Loves it and always asks for a copy of the recipe. Even friends who don't eat rice can't get enough of it with this ginger chicken. It is definitly worth trying - I promise you will be pleasantly surprised and keep this one around as a staple recipe!
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We love this ginger chicken recipe (with the minor changes listed below). We tend to have all of these ingredients in our pantry/freezer…so it’s a quick-fix for dinner. We pair it with recipe #28005 Pineapple fried rice (see our revisions on that recipe review) and some steamed green beans or broccoli. Suggested modifications: (1) Do not dice your chicken. Cut it into smaller/fairly uniform bite-sized pieces for even cooking…but do not dice. Chicken cubes=weird & unnatural. (2) Use less flour or better yet, use no flour. There is enough sugar in the sauce that it should reduce/thicken on its own…or you can help it along with a little bit of arrowroot or a little bit of a cornstarch slurry (drip in slowly…a little goes a long way). Using flour, the clarity of your sauce will come out more like gravy, & is not as eye-friendly. It still tastes good…just murky/muddy looking. (3)We use the full 1 t of ground ginger the recipe calls for, but we also add 0.5-1.5 tablespoons [depending on mood & the ginger] of fresh grated/crushed ginger. We love the zing, bite, & subtle heat of fresh ginger paired with the qualities of the ground ginger.
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RECIPE SUBMITTED BY
Norahs Girl
Scottburgh, KZN
I,m a Mum of 3 (26,22,and 19)They keep me on my toes so to speak!!!!!! and rapidly heading for Hair dye.
I live in Sunny South Africa but I,m of Welsh(uk)decent!
I use to be(before the joys of Motherhood and domestic bliss Ha HA!) a nurse specialising in Oncology(Cancer nursing).Now I,m a stay at home Mum(although I,m a part-time secretary for DH,s small business.)
I,ve lots I want to do in the pipeline now the children are getting older!I love to cook,its one of my passions,besides cooking I love to Read and enjoy anything from Medical thrillers,historical epics! to a good old mystery the more complex the better!
On my to do list is learning to quilt,knit fair isle and bottle preserves properly! I live at the Coast and have done so for the last 5 years,its certainly a slower pace of life here than when we lived in the city.
There is something very restful about living so close to the Sea even the storms are spectacular to watch.One of My wishes is to spend a weekend in a Light house,preferably in rough weather!
I,m also *Mum* to 4 dogs(all girls!)Millie the boxer,Jessie the cross border collie who is slightly mad to say the least!and my 2 little Jack Russells Molly and Mandy who have me running about all over the place I wish I had their energy!I,de bottle it and make a fortune!