Ingredients Jump to Instructions ↓

  1. 1 quartered chicken (about 4 lb)

  2. 1/4 cup all-purpose flour

  3. 1/2 tsp each salt and pepper

  4. 1 Tbsp oil

  5. 1 cup chopped onion

  6. 1 Tbsp each chopped garlic and fresh ginger

  7. 2 cinnamon sticks (about 3 1/2 in. each)

  8. 1/2 cup honey

  9. 1/4 cup each lite soy sauce and water

  10. Garnish: scallions

  11. Serve with: short-grain white (sushi) rice, diced mango

Instructions Jump to Ingredients ↑

  1. Grasp chicken skin with a paper towel and pull off. Remove visible fat with kitchen scissors or a sharp knife.

  2. Mix flour, salt and pepper in a gallon-size plastic food bag. Add chicken a few pieces at a time, close bag and shake to coat chicken evenly.

  3. Heat oil in a deep 12-in. nonstick skillet over medium heat. Add chicken and cook, turning once, 10 minutes or until golden. Remove chicken to a platter.

  4. Add onion to skillet; sauté 3 minutes until golden. Add garlic, ginger and cinnamon sticks; sauté until fragrant. Add honey, soy sauce and water. Stir until honey dissolves. Add chicken, bring to a simmer, cover and cook, turning chicken occasionally, 15 minutes or until chicken is cooked through. Garnish with scallions. Serve with rice mixed with diced mango.


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