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Written by Sheryl Ingwer
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Tuesday, 06 October 2009 14:43 |
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My favorite thing to do with honey that you might not thing of is to use it in a chicken marinade. I combine two tablespoons of honey, four tablespoons of soy sauce, half a teaspoon grated ginger, a half teaspoon minced garlic and a dash of cayenne pepper in a sealable plastic bag. I mix it up well then toss in boneless skinless chicken breasts.
by SherylIngwer
My favorite thing to do with honey that you might not thing of is to use it in a chicken marinade. I combine two tablespoons of honey, four tablespoons of soy sauce, half a teaspoon grated ginger, a half teaspoon minced garlic and a dash of cayenne pepper in a sealable plastic bag. I mix it up well then toss in boneless skinless chicken breasts.
If you want a salt free version, simply swap cider vinegar for the soy sauce, or use low sodium soy sauce. I let it sit in the fridge for about an hour before I throw it on the grill. I like to do this with a George Foreman grill, though you could cook it in the oven if you wish, I just find that the smoky flavor from the grill really works with this marinade.
This is a great recipe for shrimp, but it works even better with chicken. Are you craving delicious Chinese chicken? If so, then here's the ultimate Chinese chicken recipe. This chicken is like a Javanese style chicken I always ordered at my favorite Chinese restaurant. What makes it so good? Rum!
Yum! Take skinless, boneless chicken breasts, assume 1 large breast per person. Clean, dry and slice into 1/4 inch wide pieces, set aside. Take a selection of vegetables that you enjoy for stir fry. I prefer traditional vegetables such as carrot, broccoli, water chestnut, bamboo, snap peas or snow pea pods.
The vegetables you use can be of any type - these may be precut or frozen or you may go for fresh vegetables like carrot, broccoli etc or you may choose canned things like water chestnut, bamboo etc. The vegetable to be used are to be cut into identical pieces. If you are using canned items, wash them well. Then stir fry them. Next part is more enjoyable and for that you have to use some garlic and some peanut oil. Of course you have to avoid peanut oil, if nuts cause allergy to you.
Coat the chicken strips with a combination of flour and any spices of your choice. Add a small amount of corn, canola, or olive oil to a wok or fry pan, coating the bottom and sides.
Heat up 2 tablespoons of oil in your pan and then add the chicken strips. Keep an eye on them - you want to brown all sides evenly and lightly, and this does not take long! Once you've done that, use a slotted spoon to lift the chicken out of the pan and into a paper-lined bowl. Set that aside for a while. Then saute 3 cloves of finely chopped garlic in your pan, being careful not to burn it.
Once the garlic is sauteed, add the vegetables and saute them also. Don't overcook them. Firmer vegetables like broccoli or carrots should be just barely soft enough to split with a fork. Now put your chicken strips back in and lower the heat. Then we get to the fun part - add two or three tablespoons of soy sauce, two or three tablespoons of garlic-infused rice wine vinegar, and about 1 inch of peeled and finely chopped ginger root.
Add a 1/4 cup warmed water, a little less is you like, then cover the pot. This mixture will need to simmer for 5 minutes with frequent stirring. Salt and pepper the mixture to taste. You will finish the dish with 1/4 cup of unflavored good rum. Be careful to stir or the rum may flare-up.
Serve on top of brown rice cooked al dente. Enjoy. There are so many easy recipes to cook chicken. However, none are easier than this crockpot chicken recipe! All you need is a crockpot and bone in chicken breasts. You can use any part of the chicken in addition to the bone in chicken breast. Begin by placing the chicken into your crockpot.
Put about 14 ounces or chicken broth or stock into the pot. Swansons chicken broth is a good choice because it is low-sodium. Cook the chicken over low heat for around 8 hours. You can also add your favorite vegetables like carrots, potatoes, and celery. When the chicken falls off the bone, it's ready to eat.
Your chicken may be served with, or without, gravy and atop, or beside, potato, noodles, or rice. Other sauces or side dishe's may be substituted, if preferred.
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