Baked Apricot Ginger Chicken With Sweet And Sour Sauce Recipes

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

BAKED APRICOT-GINGER CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• 1. If the chicken is frozen, thaw it overnight in your refrigerator. Rinse and clean the parts with cold water and dry well with paper towels. Preheat the oven to 350F. Cut the chicken breasts in half. 2. Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish. 3. Beat eggs in a small bowl with the lemon juice and pour into a pie plate. Dip each chicken part in the egg mixture, then in the crumb mixture. Arrange in a single layer in a 9 x 1 3-inch baking pan. 4. In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes. Or place in a small saucepan and bring to a boil. Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp. Serve with the Sweet and Sour Sauce. Sweet and Sour Sauce: This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors. It is a great flavor enhancer for marinades or dipping sauces. Pour over the baked chicken or pass at the table. 2 cups apricot-peach duck sauce 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1 tablespoon honey Microwave Method Place all the ingredients in a 1-quart microwave-;safe dish. Microwave on high for 2 minutes. Stir and microwave 1 more minute. Refrigerate and warm before serving. Conventional Method Place all the ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from the heat. Refrigerate and warm before serving. Note: This recipe calls for chicken breasts only, but if you prefer dark meat, add kosher-for-Passover chicken parts. The soup nuts, or mandlen, come in a box and need to be ground into crumbs. I prepare a large jar to keep in my pantry for Passover. From: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman Macmillan USA 1998 $27.50 hardcover ISBN: 0-02-861259-0 Formatted by Carole Walberg Recipe by: "Let My People Eat!" by Zell Schulman Posted to MC-Recipe Digest by "Bob & Carole Walberg" on Apr 7, 1998

BAKED APRICOT-GINGER CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• If the chicken is frozen, thaw it overnight in your refrigerator.
• Rinse and clean the parts with cold water and dry well with paper towels.
• Preheat the oven to 350ºF.
• Cut the chicken breasts in half.
• Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
• Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
• Dip each chicken part in the egg mixture, then in the crumb mixture.
• Arrange in a single layer in a 9x13-inch baking pan.
• In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
• Or place in a small saucepan and bring to a boil.
• Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
• Serve with the Sweet and Sour Sauce.
• SWEET AND SOUR SAUCE:.
• This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
• Pour over the baked chicken or pass at the table.
• Place all the ingredients in a medium saucepan.
• Bring to a boil over medium-high heat, stirring occasionally.
• Remove from the heat.
• Refrigerate and warm before serving.

GINGER SWEET AND SOUR CHICKEN

Steps:

• Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
• Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
• Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
• Serve with sweet and sour sauce.

BAKED SWEET-AND-SOUR CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
• Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
• Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.