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Sunday, April 25, 2010

Honey Ginger Chicken with Peppers

I made this meal for dinner several days ago and I am still thinking about it.  It was that good!  I've always been a big fan of sweet and salty combinations, so this was right up my alley.  The recipe was very easy to put together and the flavors worked so well together.  I've never worked with a ginger root before, but it wasn't all that bad.  I did have some trouble with my knuckles while grating the root, but overall, this recipe was a success.  I served with some brown rice pilaf, but I can imagine it tasting great with white rice.  I also ate asparagus with mine.  It's asparagus season and I'm just obsessed with roasted asparagus!

On a side note: I wish I had a Wok.  I've been making a ton of stir fry recipes and I think it would come in handy.  Wok's are better to evenly distribute heat and ingredients.  Right now, I'm using a giant skillet over a tiny burner.  Well, once we move and have a bigger kitchen, it is on my to-purchase list!
Honey Ginger Chicken with Peppers
adapted from Kitchen Trial and Error who adapted from Everyday Food
  • 1/4 c honey
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp oil
  • 1 lb boneless, skinless chicken breast, cut into bite size pieces
  • 1/4 c minced or grated fresh ginger
  • 2 garlic cloves, minced
  • 2 bell peppers, sliced into thin strips
  • 3 c cooked rice
  1. Mix together honey, rice vinegar, and soy sauce in small bowl.  Set aside.
  2. Heat 1 tbsp oil in a wok or saute pan.  Add chicken and cook through, about 4 minutes. Remove chicken and set aside.
  3. Add last tbsp of oil in pan.  Add ginger and garlic to pan.  Cook until fragrant, about 1 minute.
  4. Add peppers and cook about 4 minutes.
  5. Add honey mixture and bring to a boil.
  6. Add chicken and cook until sauce is thick, about 5 minutes.
  7. Serve chicken, peppers, and sauce over the rice.

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