Cuisine - Chicken pg 2 11-29-12
- Details
- Category: Past Issues
Greetings. This recipe originates from one which was developed for a beef dish, but the flavors also go well with chicken. If you still have some Thanksgiving leftovers, make only the sauce, and serve over re-warmed chunks of turkey!
Ginger-Garlic Chicken
2 - 3 lbs skinless, boneless chicken breast
1 medium apple or pear
1/3 cup soy sauce
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons fresh ginger, minced
½ teaspoon red pepper flakes
1 garlic clove, peeled
1½ teaspoons flour
¼ cup heavy cream
Peel, core, and roughly chop apple.
Puree soy sauce, oil, lemon juice, ginger, and apple in food processor
until smooth.
Marinate chicken in the sauce for at least one hour at room temperature,
or longer in the refrigerator.
When ready to cook, preheat either broiler or grill. Reserving sauce,
remove chicken and cook until done. Keep warm.
In a small bowl, combine a small amount of sauce with the flour, whisking
until completely smooth. Add back to remainder of sauce.
In a small saucepan, over medium heat, cook sauce until it boils, whisking
constantly to avoid lumps.
Stir cream into sauce, and serve over chicken.