Thursday, August 30, 2007

Ginger-Garlic Chicken

1 lb boneless, skinless chicken breast (thighs can also be used, if you prefer dark meat)
1/3 cup flour
1 T. vegetable oil
1/2 cup pineapple juice
2 T. honey
2 T. light soy sauce
1/2 tsp ground ginger, or 1 tsp fresh grated ginger
2 tsp minced garlic

Cut chicken into strips or bite-sized chunks, and shake with flour in a plastic bag to coat. Heat oil in a large nonstick skillet over medium high heat. Cook chicken 3-4 minutes on each side until lightly browned.

Mix juice, honey, soy sauce, ginger and garlic. Pour over chicken. Cook, stirring a few times, for 1-2 minutes or until the sauce thickens slightly.

Serve over rice, with broccoli on the side.

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