 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is my favorite dish to cook. Just light and simple. I found the recipe in a magazine a few years ago, I just love the sweet and salty taste of the sauce. Keep in mind this is not a real saucy dish. When I make it the chicken chunks are really coated with sauce but vegetables are served plain with a little salt & pepper. It's a layered dish and it is just a nice blend with the sweet and salty chicken chunks the crisp stir fry vegetables and white rice. I usually add a little soy sauce also. Hope you enjoy! Ingredients:
2 cups cubed boneless chicken breasts (also can use with boneless skinless thighs) |
1/3 cup flour |
1 tablespoon oil |
1/2 cup apple juice or 1/2 cup pineapple juice |
2 tablespoons honey |
2 tablespoons light soy sauce |
1 tablespoon grated gingerroot or 1/2 teaspoon ground ginger |
2 teaspoons minced garlic or 1/2 teaspoon garlic powder |
1/2 cup pineapple chunk (sometimes i add more because i love pineapple) |
Directions:
1. Put chicken in ziploc bag with flour shake to coat.
2. Heat oil in skillet and add chicken.
3. Cook until no longer pink in middle.
4. (Sometimes I need more than 1 Tbs oil) While chicken is cooking, mix together fruit juice, honey, soy sauce, ginger and garlic and pineapple.
5. Once chicken is cooked thoroughly add sauce (make sure to stir sauce right before adding because the honey settles to the bottom).
6. Cook until sauce thickens.
7. Usually I serve over a layer of stir fried vegtables (cabbage, broccoli and peapods are my favorite) and a layer of steamed rice.
|
|