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Ginger Chicken
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An oriental taste for chicken

Connie Rochlis


  • 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
  • or
  • 1 tsp (5 ml). ground ginger
  • 4 tsp (20 ml). minced garlic
  • or
  • 1 tsp (5 ml). garlic powder
  • cooked rice
  • Trim any fat from chicken breast halves and slice each into 3 pieces.
  • Shake chicken pieces and flour in a plastic bag to coat.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Cook chicken 3 to 4 minutes per side until lightly browned outside but still slightly pink in the center.
  • Meanwhile mix juice, honey, soy sauce, ginger and garlic.
  • Pour over chicken.
  • Cook, stirring a few times for 2 to 4 minutes or until chicken is no longer pink in the center and sauce thickens slightly.
  • If sauce becomes too thick, add 1/4 cup (60 ml) water to thin it.
  • Serve over rice.
I like this recipe because there are choices for the ingredients. If you are out of one, you can still make it by using the other choice. By using different juices, you can make it taste different everytime.

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