Honey Ginger Soy Chicken
Taking advantage of ingredients on hand, I whipped up this light Asian chicken dish tonight. It was good enough I decided to write it up for future use. With that in mind, note that I didn’t measure anything, but this is my best guesstimate as to the amounts used.
1/4 C soy sauce
2 Tbs honey
1 Tbs vinegar
1 Tbs grated ginger
1 clove garlic, minced
1 tsp cracked pepper
1/8 tsp Chinese 5 spice
water to yield 1 C total
7-10 chicken wings (thighs or legs should also work; breasts might be a bit dry)
Mix together the first 7 ingredients, then add water till there’s one cup total marinade.
Marinate the chicken if desired and then bake in a foil-wrapped dish at 350 degrees until done, about 40-45 minutes. I actually start the chicken at 500 degrees and turn it down after 3-5 minutes.
Remove cover and broil until skin starts to turn brown.
Serve with coconut rice, recipe below.
1 C rice
3/4 C water
1/2 C rice
1/2 tsp salt
Bring ingredients to boil, cover and reduce heat to low simmer, cook till liquid is absorbed.
The drippings from the chicken may be spooned over the rice for a bit of added flavor.