Ginger Asian Chicken

 

 

Ingredients

• 1.5 pounds boneless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons honey
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon vegetable oil
• chopped scallions and sesame seeds for garnish

Directions

1. Cut the chicken up into bite-sized pieces. In a bowl, whisk the soy sauce, sake, honey, and ginger together, then add the chicken. Marinate for at least 30 minutes.
2. Heat a frying pan over medium heat until hot. Add the oil then swirl to coat. Fry the chicken in batches. You want to get a nice brown crust, so it’s important that the chicken is in a single layer and has some space between each piece. Because there is sugar in the marinade if your pan is too hot it will burn. If the pan is too cool, water will leach out of the chicken and it won’t brown. Adjust the heat accordingly.
3. When the chicken is browned on one side, flip it over and brown the other side. Transfer the chicken to a plate. Once all your chicken is browned, use a paper towel to wipe out any extra oil, then add the remaining marinade to the pan along with 2 tablespoons of water. Bring the mixture to a boil over medium high heat, and then return all the chicken to the pan. Stir, until the liquid has mostly evaporated and the chicken has a nice shiny coating of sauce.
4. Garnish with scallions and sesame seeds and serve over rice.

Cream Of Mushrooms Chicken

 

 

4 skinless, boneless chicken breast halves (about 1 pound)

Lemon pepper seasoning

1 tablespoon vegetable oil

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular)

1 can (4 ounces) sliced mushrooms, drained

2/3 cup milk

1/2 cup grated Parmesan cheese

1 clove garlic, crushed

Ground black pepper

Hot cooked rice, pasta or mashed potatoes

• Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
• Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
• Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.