My favorite thing to do with honey that you might not thing of is to use it in a chicken marinade. I combine two tablespoons of honey, four tablespoons of soy sauce, half a teaspoon grated ginger, a half teaspoon minced garlic and a dash of cayenne pepper in a sealable plastic bag. I mix it up well then toss in boneless skinless chicken breasts.
If you desire to have your food without salt, just substitute cider vinegar in place of soy sauce, or use low salt soy sauce. I let it marinate in the refrigerator for approximately an hour and then I put it on a grill. I enjoy cooking with a George Foreman grill, however you can bake it your oven if you want to. I just think that the smoky taste of the grill is really great with this marinade.
This is a great recipe for shrimp, but it works even better with chicken. Are you craving delicious Chinese chicken? If so, then here’s the ultimate Chinese chicken recipe. This chicken is like a Javanese style chicken I always ordered at my favorite Chinese restaurant. What makes it so good? Rum!
Start with your favorite vegetables which are suitable for stir fry, wash, cut up and set aside. Next, you will need boneless, skinless, chicken breasts cut into thin slices. You should allow approximately one breast, or one cup, for each person.
The vegetables you use can be of any type – these may be precut or frozen or you may go for fresh vegetables like carrot, broccoli etc or you may choose canned things like water chestnut, bamboo etc. The vegetable to be used are to be cut into identical pieces. If you are using canned items, wash them well. Then stir fry them. Next part is more enjoyable and for that you have to use some garlic and some peanut oil. Of course you have to avoid peanut oil, if nuts cause allergy to you.
If you are, you can substitute a good canola oil like Mazola brand. You do not need a wok, but if you have one, that would be great to use, but any no-stick or regular fry pan would be fine as well. Preseason your chicken with salt, pepper, garlic powder and a little paprika. Douse the strips into flour and shake off.
When your pan and oil start to get hot, ease the chicken strips into the pan being careful not to spatter any of the hot oil. Once your chicken is nicely browned, remove the pieces and drain the excess oil on some paper towels.
After the chicken is browned and removed from the pan, it is time to saute the vegetables. Add a little more oil to the pan if necessary. Now add the veggies. Keep stirring and turning, being careful not to let them burn. When they begin to soften a little, add the browned chicken. At this time you can also sprinkle in some soy sauce, rice wine vinegar, and season with finely chopped garlic and ginger.
You should add about 3-4 tablespoons of warmed water as well, cover, simmer for about 5 minutes; stir frequently to avoid burning. Season with salt and pepper to taste. Just prior to serving, add about 1/4 cup of the best rum you have, but do not use a flavored rum. Stir frequently to avoid a flare.
One of the best and easiest ways to cook chicken is in a crockpot. There are hundreds of different recipes for chicken using a crockpot. You can use any, or all, parts of the chicken. You can even use a whole chicken. The best part of cooking with a crockpot is that you put your ingredients in, cover, and come back hours later. Just add salad, maybe some rice or potato, and dinner is ready!
Add your choice of vegetables to the chicken, pour in one can, or about 14 ounces, of chicken broth, cover and simmer for 8 hours, or until chicken is tender. This can be done in a covered pan on top of the stove but a crockpot is usually easier.
Your chicken may be served with, or without, gravy and atop, or beside, potato, noodles, or rice. Other sauces or side dishe’s may be substituted, if preferred.
