Honey Ginger Chicken

This recipe is in debt to the cuisines of Asia for its flavors, though it is not cooked in traditional Oriental style. Please note: I tend to cook without measuring, and I don't expect you to feel that the measurements, etc, are written in stone. Feel free to experiment and vary any amounts, or to omit an ingredient should you wish (short of the chicken, that is, though you COULD substitute pork, beef, hamburger, tofu, etc!) I like the red pepper, as it has a lot of eye appeal in contrast to the warm brown of the rest of the dish, particularly if I'm serving it with Green Beans Gujerati Style, but you could use green, yellow or orange pepper if you prefer -- or exclude it altogether, as I do when I don't have any at hand.

This recipe is for two meal sized servings.

Ingredients

• One tablespoon oil
• One to two cloves garlic, minced or crushed
• 1/2 medium onion, chopped
• One two inch wide strip of sweet red pepper (capiscum), chopped
• One tablespoon (roughly to taste) finely grated fresh ginger (in a pinch I have successfully used ground dried ginger -- about 1/2 teaspoon)
• 1/2 pound (400 kilograms) chicken breast, cut into one and one half inch chunks
• One cup water
• Two to four teaspoons of light soy sauce (you can also use dark, but halve the amount, as it is saltier and stronger tasting than light soy sauce)
• Two teaspoons of honey
• Two chicken bouillion cubes (again, you can use one, or omit, depending on taste)
• One to three drops of hot pepper sauce (or omit if desired)
• 1/4 cup water
• One to two tablespoons of flour to thicken

Directions

Heat oil in a heavy skillet over medium heat. When hot, add garlic, onion, red pepper and ginger. Saute until tender, about two to three minutes.

Add chunks of chicken, saute until white on all sides.

Add water, soy sauce, honey, bouillion cubes and hot pepper sauce. Stir well, and reduce to simmer for fifteen minutes, stirring occasionally.

Mix 1/4 cup of water and flour, stirring until smooth. Bring chicken mixture to a boil, and slowly stir in the wate and flour, continuing to boil until thickened.

You're done! I serve this over rice, but you could use the starch of your choice. Very good with Green Beans Gujerati Style.

A hint about using fresh ginger -- peel a large piece of ginger and keep it wrapped in a plastic bag in the freezer. Then you can take it out when you need it and grate off the amount you need. Your ginger doesn't go soft or mold, and it grates more easily as well!

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