Thursday, April 7, 2011

Ginger Pear Chicken

Here's another recipe we tried last night from Cassie Craves.  The sauce on this chicken is so yummy!  It gets some yummy sweetness from the ginger ale and brown sugar.  I adapted the cooking instructions ever so slightly.  It was something different than your usual chicken-over-rice dish.

1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
1 16-ounce can pear halves in syrup, drained and syrup reserved (I had to open up another can...there wasn't enough syrup, about 1-1/2 cups)
1 tablespoon soy sauce
1/2 teaspoon ground ginger

1 1/2 cups ginger ale
1/2 cup packed brown sugar
1/2 cup water
2 tablespoons cornstarch

1. Heat a small amount of vegetable oil in a large, high-sided skillet over medium-high heat. Season chicken pieces with salt and pepper to taste; add to skillet and brown on all sides.  Remove from skillet.

2. Meanwhile, chop pears into bite-size pieces. In a separate bowl, combine 1 1/2 cups pear syrup, pear pieces, soy sauce, ginger ale, ginger, and brown sugar. Pour into skillet and simmer 20 minutes, adding the chicken back in with a few minutes left of cooking time.

3. In a separate bowl, combine corn starch and water and add to skillet; cook over medium heat until sauce is thickened. Serve over cooked rice.

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