Ginger Chicken

11 ingredients
9 steps

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1/3 cup (80 ml) all-purpose flour
  • 1 tbsp (15 ml). canola oil, or other vegetable oil
  • 1 cup (225 ml) fruit juice, such as orange, pineapple, apple (can even use juice drained from canned fruit as long as it is not heavy syrup)
  • 4 tbsp (60 ml). honey
  • 4 tbsp (60 ml). sodium-reduced soy sauce
  • 2 tbsp (30 ml). grated fresh gingerroot
  • 1 tsp (5 ml). ground ginger
  • 4 tsp (20 ml). minced garlic
  • 1 tsp (5 ml). garlic powder
  • cooked rice

Directions

  1. 1
    Trim any fat from chicken breast halves and slice each into 3 pieces.
  2. 2
    Shake chicken pieces and flour in a plastic bag to coat.
  3. 3
    Heat oil in a large non-stick skillet over medium-high heat.
  4. 4
    Cook chicken 3 to 4 minutes per side until lightly browned outside but still slightly pink in the center.
  5. 5
    Meanwhile mix juice, honey, soy sauce, ginger and garlic.
  6. 6
    Pour over chicken.
  7. 7
    Cook, stirring a few times for 2 to 4 minutes or until chicken is no longer pink in the center and sauce thickens slightly.
  8. 8
    If sauce becomes too thick, add 1/4 cup (60 ml) water to thin it.
  9. 9
    Serve over rice.

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