Recipe - Sticky Ginger Chicken

Fay Ripleys Family Food Recipe Book

Chinese Takeaway

Sticky Ginger Chicken

All you need is
3 globes stem ginger (from a jar)
2 tbsp runny honey
2 tbsp light soy sauce
2 garlic cloves, crushed
2 limes
6 Chicken thighs, skinned.  I use 4 chicken breasts

All you do is
1. Drain and finely chop the ginger. Pop into a shallow ovenproof ceramic dish with the honey, soy sauce, garlic, zest of 2 lines and juice of 1 lime.
2. Put the chicken in and toss well. Refrigerate overnight if possible, but not essential.  A few hours will be fine.
3. When ready, pre-heat the oven to 210 degrees c (fan) 230 degrees c, gas mark 8. Spread out the thighs/breasts in one layer and cook for 30-40 minutes, until the juices run clear.

Serve with basmati rice and season on your plate.

Chinese Roast Broccoli

All you need is
300g head of broccoli
1 tsp coriander seeds
2 tbsp olive oil

All you do is
1. Cut the broccoli into florets and lay out on a roasting tray.
2. Crush the coriander seeds and sprinkle over the florets.  Pour plenty of Olive oil over them and bake for 20 minutes at 210 degrees c(fan), 230 degrees c, gas mark 8. They will burn a little, but don't worry, thats the best bit. Serve immediately.


We have the above together with homemade egg fried rice.