Quick Ginger Chicken

Chicken is a poor abused dish.  When I think of all the horrible types of chicken that I’ve had: airplane chicken, school cafeteria chicken, or conference luncheon chicken; I shudder at how poorly this basic ingredient has been treated.  When prepared properly, chicken takes on the great flavors of the seasonings; and doesn’t have a rubbery texture.  But it was in Malaysia, in the hawker stalls, that I gained a full appreciation of chicken.  Because of the range of religious and dietary restrictions, food was placed on different colored plates denoting if made without pork for Muslims, or without beef for Hindus.  Chicken was the main protein dish that could be widely consumed, and there were a variety spicy, and savory dishes.

One of my favorite spices is ginger, which lends a great aroma to chicken.  I used to think that I had to marinate chicken overnight or for at least 4-5 hours. Then one day, when I had forgotten to marinate the chicken, I discovered that the chicken would still be quite tasty, and sauce left in the pan could be poured over the chicken upon serving.  Skipping the marinating time and using boneless chicken makes this recipe come together very quickly.  In warm weather, I like this chicken grilled, and served with corn and black bean salad, and apple ginger coleslaw.  In colder weather, I prepare the chicken in the oven, and serve with mashed potatoes and a green vegetable like sauteed spinach.  You can also try this with whole cut up chicken or chicken legs and adjust the cooking times accordingly.

Quick Ginger Chicken
serves about 6

1 1/2 pounds chicken thighs, boneless and skinless
1/4 cup soy sauce
1/4 cup honey
2 T red wine vinegar
2 cloves garlic, minced
2 T grated fresh ginger
red pepper flakes to taste

Combine all of the ingredients except the chicken in a small bowl.  I usually heat the honey in the microwave for a few seconds to liquify.  Pour over chicken that has been placed in a prepared baking pan.  Turn the chicken in the pan to coat all surfaces and then spread out chicken so that no pieces are overlapping.  Let sit for 5 minutes.  Grill until chicken is cooked thoroughly, but not over done.  If baking, place pan in pre-heated 350 degree oven and bake for 20-25 minutes, turning once.  Serve with accumulated baking pan juices poured over the chicken.

see more on my cooking at My Modern Frugal Kitchen and also the recipe index

see other hints and recipes at $5 Dinners, Kitchen Tip Tuesday, Grocery Cart Challenge and Tempt My Tummy Tuesday