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