Friday, March 11, 2011

Fantastic Foodie Fridays... Part Deux ~ Ginger Chicken ~

Once again it's that time... I LOVE Ginger!  When I make this recipe I usually make it up at least a day a head of time leave it in a Ziploc bag.  I find that it gives the meat more flavor and makes it really tender.

                                              Ginger Chicken

8  boneless, skinless, chicken breast halves
4  garlic cloves, minced
1 1/2 tsp. grated fresh ginger root (or 1/2 tsp. ginger powder)
1/4  tsp. cayenne pepper
1/4  tsp. black pepper
1/4  tsp. ground cinnamon
1/4  tsp. ground cardamom
       salt to taste  (optional)
1TB ketchup
1 TB red wine vinegar
1 tsp. water

Preheat oven to 375.  Combine the garlic, ginger, ground spices and salt in a small bowl.  Then add the ketchup, vinegar and water then mix well.  (Here is where if I did it before, I would toss all of it into a Ziploc bag and put it in the fridge for the night.)  If you are making it at the last minute.  Brush the mixture over both sides of the chicken and bake at 375 for 30-35 minutes or until cooked through.  Found that 2 regular size 9x13 pans let the chicken brown more evenly than trying to squeeze them all into one.  Serve with veggies or a fruit salad on the side.  Don't forget that tall glass of water!  Enjoy!

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