Garlic Chicken on Rice

"I got this out of a Taste of Home magazine years ago. It's still a favorite. I only use a teaspoon of ginger even when doubling, and when I double I only use 1/4 cup lemon juice. I'm making it tonight and am going to experiment by adding a can of chopped mushrooms and some peas, but this is the original recipe and it's great as is. **I am adding this since last review.....this is the original recipe but yes...I agree two teaspoons of ginger is way too much! I think 1/2 tsp would be plenty."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
30mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • In small bowl combine onion, garlic, lemon juice, soy sauce, honey and ginger.
  • Add chicken; cover and refrigerate for at least 1 hours.
  • (I do this in the morning for that night's dinner, I personally don't think an hour is long enough).
  • Cook chicken and marinade in hot skillet until no longer pink.
  • Serve over rice, or rice cooked in chicken broth.

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Reviews

  1. We really enjoyed this recipe served with recipe#92627, A wedge of steamed cabbage & rice. It is a definite do again and again recipe. I doubled the recipe but left the lemon juice at 1/4 cup and the honey at 2 tbsp the other ingredients were doubled. I marinated the chicken for 5 hours. Excellent, tender, delicious chicken
     
  2. I will try this again, but I will be cutting the ground ginger from 2 teaspoons to 1 per serving
     
  3. I marinated this for only about 4 hours, and it was still flavorful.
     
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