Gingery Chicken Kabobs With Honey Mustard Sauce Recipes

GINGERY CHICKEN KABOBS WITH HONEY MUSTARD SAUCE

Steps:

• Soak 20 (6-inch) wooden skewers in water 30 minutes.
• In large nonmetal dish or resealable food-storage plastic bag, mix oil, oyster sauce, ginger, garlic, pepper sauce, salt and pepper. Add chicken; stir or turn bag to coat. Cover dish or seal bag; refrigerate at least 30 minutes or up to 6 hours.
• Heat oven to 350°F. Spray15x10x1-inch baking sheet with cooking spray.
• Remove chicken from bowl or bag; discard marinade. On each skewer, thread chicken strips. Place kabobs on prepared baking sheet. Bake 12 to 15 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, in small bowl, stir together sauce ingredients. Serve kabobs with sauce for dipping.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS

Steps:

• Preheat the oven to 180C or 350°F.
• Select a sturdy oven dish - preferably non-stick.
• Place the chicken breasts into the baking dish.
• Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
• Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
• Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
• Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
• Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
• To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
• Serve as before.