Pregnant Honey Ginger Chicken Recipes

Steps:

• Whisk together honey and soy sauce, stirring in the garlic and ginger until blended (honey may settle to the bottom, no worries.).
• Pour over thighs in a 9X13 pan, or if you prefer white meat, chicken breast tenders and marinate, one hour for lighter flavour, more for a stronger flavour.
• Pop into a preheated oven at 400F for 20 minutes, flipping over halfway and continuing for another 20 minutes. (You can choose to leave some marinade in the pan while cooking, I liked using it for dipping afterwards.).
• Cooking times are approximate, so make sure you use a thermometer!
• Serve with brown rice, and california blend veggies.

Steps:

• Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
• Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
• Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
• When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.

Steps:

• Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
• Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
• Add chicken to hot pan, skin side down. Bake for 30 minutes.
• Turn pieces over and bake an additional 15 minutes.
• Whisk together honey, hot sauce, soy sauce.
• Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
• Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).

Steps:

• Preheat the oven to 180C or 350°F.
• Select a sturdy oven dish - preferably non-stick.
• Place the chicken breasts into the baking dish.
• Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
• Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
• Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
• Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
• Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
• To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
• Serve as before.

Steps:

• Combine melted butter, honey, lemon/lime juice and ground ginger in a bowl.
• Mix well.
• Place chicken in crock pot. Pour mixture over chicken and cook on low for 6 hours.
• Spoon mixture over chicken periodically to make sure it gets covered in the sauce.