Pam's Gingerale Chicken

"This is my Mom's creation, and it's so tastey I thought I'd share it with the rest of the world. Hope you enjoy it as much as we do!"
 
Download
photo by alligirl photo by alligirl
photo by alligirl
photo by breezermom photo by breezermom
photo by loof751 photo by loof751
Ready In:
30mins
Ingredients:
6
Serves:
2-3
Advertisement

ingredients

Advertisement

directions

  • Heat the oil in a frying pan and add chicken. Cook until the chicken starts to brown. Add worcestershire sauce and green onion, and stir. Gradually add gingerale, letting it boil down and brown further. Serve with rice or potatoes and your favorite veggies.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This would make a nice appetizer as well! I changed the cook time a bit by browning the chicken pieces and then removing them from the pan. I then added the rest of the ingredients and reduced the liquid by about half before adding the chicken pieces back into the pan. I didn't want to overcook the chicken and by reducing the liquid first, the chicken had a wonderful golden glaze plus was tender. Thanks for an easy and tasty dish.
     
  2. I find thigh meat isn't as dry, and agree with Paka1931, brown, remove and reduce sauce before finishing. And basmati or jasmine rice.
     
  3. YUM! I adore 'sweet' chicken, so this was right up my alley. I'll admit that I skipped the green onions, but did add a sprinkling of garlic and onion powder, when adding the S&P. I thought that is tasted perfect, but DH says I should try with the green onions, so I will, next time. Who'd have ever guessed that gingerale would make such a tasty 'glaze' for the chicken? Not I, for sure, but I'm certainly happy that it did! Thanks for sharing, Mama Baker!
     
  4. This comes together very quickly, so make sure everything is ready beforehand. Perfect for a weeknight after work. I served with fingerling potatoes and broccoli, but wish I'd picked rice instead to serve the chicken over. Think I'll add the green onions later in the cooking process, as they lost all color and became soggy and brown. Maybe add a few while cooking and put the rest in a minute or two before serving. Loved the wonderful color of the chicken and glaze from the ginger-ale. **Just rated this, and while putting up leftovers, I discovered that this is even better cold! The glaze turns into a syrup and is delicious. Switch my review to 4 1/2 stars! Thanks for sharing. Made for PAC Spring 2012.
     
  5. Nice and easy-to-make chicken recipe! I had a yellow onion on hand so used that instead of the green, otherwise made as directed. Loved the "glazing" of the chicken from the ginger ale. This is a very simple and tasty recipe, great for a busy weeknight - thanks for sharing it! Made for Spring Pick-A-Chef 2012
     
Advertisement

RECIPE SUBMITTED BY

I'm married to a wonderful man, have an adorable 2.5 year old son, and am just trying my best to enjoy life. I love to bake and cook in my home, and have my Block II apprenticeship in cooking. My husband and I currently live in northern Canada for work purposes, but before this I was a baker for 2.5 years and a cook before that for almost 5 years.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes