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Honey Ginger Chicken

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Yields enough for 16 summer rolls.

  • by Nancie McDermott from Fine Cooking
    Issue 72

Use this recipe as a filling for Summer Rolls.

  • 2 Tbs. fish sauce
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. soy sauce
  • 1 Tbs. honey
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 3/4 lb. boneless, skinless chicken breast
  • 2 Tbs. vegetable oil

In a medium bowl, combine the fish sauce, ginger, soy sauce, honey, salt, and pepper; stir to mix everything well. Cut the chicken into long, slender strips (1/4 inch thick), add to the bowl, and toss to coat with the marinade. Set aside for 15 to 20 minutes or cover and refrigerate for up to one day.

Heat the oil in a 10-inch skillet over medium- high heat. Add the chicken and the marinade and cook, stirring occasionally, until the chicken strips are cooked through, about 3 minutes. Transfer the chicken to a plate, cover loosely, and let cool to room temperature (or refrigerate, covered, until ready to roll). Use in Summer Rolls.

nutrition information (per serving):
Size : based on two rolls; Calories (kcal): 88; Fat (g): 5; Fat Calories (kcal): 39; Saturated Fat (g): 1; Protein (g): 9; Monounsaturated Fat (g): 2; Carbohydrates (g): 3; Polyunsaturated Fat (g): 2; Sodium (mg): 602; Cholesterol (mg): 23; Fiber (g): 0;

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