Pregnant Honey Ginger Chicken Recipes

PREGNANT HONEY GINGER CHICKEN

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.

GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS

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.

HONEY-GINGER CHICKEN

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!).

HONEY GINGER CHICKEN (CROCK POT)

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.

HONEY GINGER CHICKEN WITH PINEAPPLE

Steps:

• Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
• Pound chicken to 1/2 in thickeness and season with salt and pepper.
• Warm olive oil in large pan.
• Add garlic and onion and saute until soft.
• Add chicken and brown on both sides.
• Combine water, honey, sherry and add to pan.
• Cover and simmer for about 8 minutes.
• Remove chicken from pan and keep warm.
• Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
• Add pineapple and heat.
• Spoon over chicken.
• Serve immediately over brown rice.