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Honey Ginger Chicken

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Jump to Comments More Asian dishes?! I know, I know. But how can I resist? The recipes are always so quick and easy and fail-proof. As long as you watch what you’re doing and have a few key sauces/ingredients, you can make any... See more » Jump to Comments More Asian dishes?! I know, I know. But how can I resist? The recipes are always so quick and easy and fail-proof. As long as you watch what you’re doing and have a few key sauces/ingredients, you can make any number of tasty Asian meals. Tonight I opted for a Vietnamese-style honey ginger chicken courtesy of Pinoy Cook. I loved everything about this recipe. The chicken was sweet, sticky, and tender. I loved the combination of honey, ginger, and lemon. It was perfect for a cold evening! You can serve this with whatever you like; rice, vegetables, noodles, etc. It would actually be great cut up and tossed with some simple noodles, like these garlic noodles. As always, recipe after the jump! The stars of the show. First, prep everything. Juice your lemons, dice your peppers… And grate your ginger. Boil your water in a pan, then add the chicken thighs, ginger, chili peppers, and fish sauce. Cover and simmer for about 20 minutes. After 20 minutes, add the honey and lemon juice. Cook uncovered on high heat, watching the sauce carefully as it will burn easily because of the honey. Turn the chicken pieces over often. After about 10 minutes (give or take), you should have a thick, sticky sauce coating the chicken. Serve over rice and with your garnish. I served this with a curry-flavored rice that I had in the cupboard. It actually went well with the chicken! Golden, sweet, and delicious. Vietnamese Honey Ginger Chicken from Pinoy Cook 8 chicken thighs 2 thumb-sized pieces of ginger, peeled and grated 2 chili peppers, finely diced 1/4 cup patis (fish sauce - don’t be afraid of it!) 1/3 cup kalamansi (or lemon) juice (I used lemon juice) 1/2 cup honey onion leaves and 1/2 red bell pepper, both thinly sliced, for garnish (I garnished mine with diced green bell pepper and thinly sliced shallots because that’s what I had) Rice, for serving 1. In a wok or medium, deep sauce pan, boil a cup of water. When the water is boiling, arrange the chicken thighs in a single layer (helpful tip from the author: adding the chicken to already boiling water minimizes the formation of scum). 2. Add the ginger and chili peppers. Pour in the patis (fish sauce). Cover and simmer for 20 minutes. 3. After about 20 minutes, the liquid should have reduced considerably. Pour in the kalamansi (or lemon) juice and the honey. Cook over high heat, uncovered, turning the chicken thighs often until the sauce browns and thickens. Watch the chicken carefully at this stage — the fast-thickening sauce burns fast because of the honey. 4. When the liquid has evaporated and all there is left is a thick caramelized sticky sauce coating the chicken, lift the chicken pieces one by one and transfer to a serving platter, making sure that the fibrous grated ginger stays in the wok. You don’t it need anymore — all the ginger-y flavors are already in the chicken. 5. Garnish with thin strips of onion leaves and red bell pepper (or whatever you like). Serve hot with rice. Serves 2-3. Possibly related posts: (automatically generated) * Chicken Supreme * Chicken Recipes - Oriental BBQ Chicken * General Tsao’s Chicken * A Honey Lemon Ginger Infusion See less »

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From the list : i'd eat that by misee

I KNOW i think i might make this for dinner tonight

*drool*

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Honey Ginger Chicken

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