Thursday, June 11, 2009

Honey Ginger Chicken

1/2 cup honey
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup lemon juice
1 tbl minced garlic
1 tbl minced ginger
1 tbl chopped fresh cilantro
3 lbs chicken, cut up
2 teaspoons cornstarch dissolved in 2 teaspoons water

Combine first 7 ingredients in a bowl, then pour into a zip-loc plastic bag. Place the chicken pieces in the bag, seal it, and squish the bag to coat the chicken with the marinade. Refrigerate for 2 hours. Turn the bag over every 30 minutes.

Preheat the oven to 350F. Spray a shallow baking dish with cooking spray. Place the chicken in the dish skin-side down and pour 1 cup of the marinade over it. Bake 20 minutes, turn the chicken over, bake 20-25 minutes more, or until juices run clear. Remove chicken pieces to a serving plate and pour the cooking juices into a saucepan. Heat the juices over medium high heat, add cornstarch mixture, cook and stir until sauce is thickened.

Serve the chicken with the sauce on the side.

4-6 servings

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