CHINESE HONEY GINGER CHICKEN--BONNIE'S

Bonnie ^O^

By
@Utahn

Hungry for Chinese take-out? I decided to try my hand at making my own! Slow simmer the chicken in this delicious easy-to-make sauce. Serve this dish over steamed rice and add a crisp tender veggie stir-fry, and you have a great Chinese take-out meal. Enjoy!



Photos are my own, and so is this humble recipe.


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Rating:
★★★★★ 13 votes
Comments:
Serves:
6 to 8 pieces of chicken
Prep:
10 Min
Cook:
1 Hr
Method:
Pan Fry

Ingredients

6
thighs, wings, drumsticks, skinless, fat removed. I prefer boneless thighs.
1
cup water
1/3
cup soy sauce
2
teaspoons rice vinegar
1/2
cup honey
2
cloves minced fresh garlic
1
teaspoon fine grated ginger
2 1/2
tablespoons creamy peanut butter

Step-By-Step

Step 1 Direction Photo

1I use a small electric skillet unless I am doubling the recipe, then I use a large electric skillet. It is easier to regulate the heat using an electric skillet, but you can use a nonstick skillet if you prefer.

Step 2 Direction Photo

2Place the prepared chicken in the electric skillet.

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3In a 2 cup Pyrex glass measuring cup, measure one cup of water, then add the rest of the 6 ingredients to make the sauce. Microwave for 2 1/2 minutes and whisk until smooth.

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4Pour mixture over the chicken in the pan. The sauce will not cover the chicken completely.

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5Cover the chicken with a lid and simmer over very low heat. My lowest simmer setting is almost on warm. Cook 30 minutes, turning the chicken two or three times with tongs, then remove the lid.

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6Cook the chicken without the lid over low heat, stirring frequently as it thickens, basting the chicken with the sauce often. This will take about 20 or 30 minutes to become nice and thick.

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7This is how it looks as it starts to thicken...

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8As the sauce cooks, it thickens, and it will stick to the chicken. Serve over rice and add a tender crisp veggie stir fry. Enjoy!

Step 9 Direction Photo

9Let's eat!! Enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese