June 11, 2016
Dinner, Main Dish, Poultry,
Chicken, Asian, North American, Easy/Beginner Cooking, Quick Meals, Passover, Rosh Hashanah, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Make it from scratch, Bone-in Pieces, Kosher Meat more
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"Chicken Cook-off contest winner recipe taken from the Farmers Almanac."
In a small bowl, mix together the vinegar, soy sauce, honey, and ginger; set aside.
In a large frying pan, heat the oil to a medium-high temperature. Add the chicken and cook, turning often, for about 10 minutes, or until browned on all sides.
Add the garlic and red pepper. Cook, stirring well, for 2 to 3 minutes.
Add the vinegar mixture, cover, and cook for about 15 minutes, or until the chicken is fork-tender.
Uncover and cook for a few minutes more, or until the sauce is slightly thickened. Serve with rice.
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This made a great dinner for us last night. It was so easy and quick to make.
We really enjoyed this tasty, tender chicken. It was quick and easy to make with wonderful results. Thank you for sharing another great recipe. Made for What's on the Menu? Tag Game
Loved this! So easy to make and the flavor is spot on! Absolutely enjoyed this and will make this again and again!
I cut this recipe in half for just myself and I had leftovers to have for another meal. The chicken was so delicious! The flavor of the sauce was excellent. It went great poured over my rice and broccoli. A winner with me!