Description:

Low Fat

Source:

Angela Creighton

Serves/Makes:4

Ingredients

• 6 boneless and skinless chicken thighs
• 1/3 cup (80 ml) flour
• 1 tbsp (15 ml) vegetable oil
• 1/2 cup (125 ml) pineapple juice
• 2 tbsp (30 ml) honey
• 2 tbsp (30 ml) light soy sauce
• 1/2 tsp (2 ml). ground ginger
• 1/2 tsp (2 ml). garlic powder

Preparation

• Slice each thigh into two pieces.
• Dredge chicken in flour.
• Heat oil in a large skillet over medium-high heat.
• Cook chicken three to four minutes per side until lightly browned.
• Meanwhile, mix juice, honey, soy sauce, ginger and garlic.
• Pour over chicken.
• Cook, stirring a few times, one to two minutes until chicken is no longer pink in the center and sauce thickens slightly.

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