Ingredients Jump to Instructions ↓

  1. 4 Legs - chicken, whole (large) (thigh/drumstick) - - skinned, fat trimmed

  2. 2 tablespoons 30ml Butter - unsalted, divided

  3. 1 teaspoon 5ml Ginger - minced

  4. 3 tablespoons 45ml Vinegar - balsamic

  5. 2 tablespoons 30ml Soy sauce

  6. 1 tablespoon 15ml Catsup

  7. 1/4 cup 59ml Chives - fresh, snipped Snow peas - blanched

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large non-stick fry pan, place 1 tablespoon of the butter and melt over medium heat. Reduce heat to low; add ginger and cook for 5 minutes. Stir in vinegar, soy sauce, and catsup. Remove from pan; set aside. In the same fry pan, place the remaining tablespoon of butter; add chicken, adjust heat to medium and cook for 4 minutes per side, or until brown. Add ginger sauce; reduce heat to low, cover and cook, turning once, about 25 minutes or until chicken is fork tender. Arrange chicken on platter; spoon ginger sauce over chicken. Sprinkle with chives. Garnish with snow peas. * Red wine vinegar may be substituted.


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