Fruity Gingered Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. boneless skinless chicken breasts1 c. rice wine vinegar1 tbsp. pear and ginger preserves (if you can't find them where you live you can substitute apricot preserves with a little grated ginger mixed in)1 tbsp. good quality honey1 tbsp. soy sauce1/2 cup corn starchsalt and pepper2 tbsp. ground ginger1 tsp. freshly ground nutmeg1 tsp. cinnamon1 1/2 tbsp olive oil, separated1 large red bell pepper4 fresh apricots (if they're not in season, try another firm, sweet fruit)4 slices canned pineapple in 100% juice, juice reserved1 tsp. onion powder1/2 tsp. garlic powder
1. Slice chicken into bite sized pieces
2. In a bowl combine vinegar, preserves, soy sauce, honey, and pineapple juice (~ 3 tbsp.), place in bag and ass chicken, marinate for 30 minutes.
3. While chicken is marinating combine corn starch, salt and pepper, ground ginger, nutmeg, and cinnamon. Chop apricots, bell pepper, and pineapple into bite-sized pieces.
4. After chicken is finished marinating pat it dry and dust it with the corn starch mixture, coating thoroughly. Reserve left over marinade.
5. Heat 1 tbsp. olive oil on medium high heat until shimmery. Slowly add chicken and cook until browned on all sides.
6. Remove chicken from pan, add remaining 1/2 tbsp. of olive oil. Turn heat down to medium and add the bell pepper, apricots, and pineapple, sauteing for about two minutes.
7. Return chicken to the pan and pour in the marinade. Cook over medium low until the sauce has thickened and the chicken is cooked all the way through, about 15 minutes.
Serving Size: one fourth of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SCARLET226.
2. In a bowl combine vinegar, preserves, soy sauce, honey, and pineapple juice (~ 3 tbsp.), place in bag and ass chicken, marinate for 30 minutes.
3. While chicken is marinating combine corn starch, salt and pepper, ground ginger, nutmeg, and cinnamon. Chop apricots, bell pepper, and pineapple into bite-sized pieces.
4. After chicken is finished marinating pat it dry and dust it with the corn starch mixture, coating thoroughly. Reserve left over marinade.
5. Heat 1 tbsp. olive oil on medium high heat until shimmery. Slowly add chicken and cook until browned on all sides.
6. Remove chicken from pan, add remaining 1/2 tbsp. of olive oil. Turn heat down to medium and add the bell pepper, apricots, and pineapple, sauteing for about two minutes.
7. Return chicken to the pan and pour in the marinade. Cook over medium low until the sauce has thickened and the chicken is cooked all the way through, about 15 minutes.
Serving Size: one fourth of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SCARLET226.
Nutritional Info Amount Per Serving
- Calories: 350.7
- Total Fat: 7.1 g
- Cholesterol: 68.4 mg
- Sodium: 379.2 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 3.4 g
- Protein: 28.8 g