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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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It's still a favorite. I only use a teaspoon of ginger even when doubling, and when I double I only use 1/4 cup lemon juice. I'm making it tonight and am going to experiment by adding a can of chopped mushrooms and some peas, but this is the original recipe and it's great as is. **I am adding this since last review. this is the original recipe but yes. I agree two teaspoons of ginger is way too much. I think 1/2 tsp would be plenty. Ingredients:
1/4 cup chopped onion |
2 garlic cloves, minced |
1/4 cup lemon juice |
2 tablespoons honey |
2 teaspoons ground ginger |
2 tablespoons soy sauce |
1 boneless skinless chicken breast, half cut in strips |
Directions:
1. In small bowl combine onion, garlic, lemon juice, soy sauce, honey and ginger.
2. Add chicken; cover and refrigerate for at least 1 hours.
3. (I do this in the morning for that night's dinner, I personally don't think an hour is long enough).
4. Cook chicken and marinade in hot skillet until no longer pink.
5. Serve over rice, or rice cooked in chicken broth.
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